Mexican Shredded Chuck Roast Recipes

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
• Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

MEXICAN SHREDDED BEEF WRAPS

Steps:

• Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.

MEXICAN SHREDDED BEEF - BARBACOA

Steps:

• Preheat the oven to 325°.
• In a large oven safe pot (with a lid), like a dutch oven, over medium heat on the stove top heat the vegetable oil. While that heats cut your beef into 2-3 inch chunks. Pat them dry with paper towels and season with the salt and pepper.Working in batches, brown all the beef pieces in the oil (on two sides each).Add all the beef back to the pot and remove from the heat.
• In a blender or food processor add the garlic cloves, cumin, oregano, smoked paprika, onion powder, chipotles in adobo, lime juice, and vinegar. Process until it is a smooth paste.Note: if you need to add a little of the beef broth so it will process smooth, go ahead and do that!
• Pour the chile mixture over the beef and coat it on all sides.
• Nestle the cut onions and bay leaves around the beef. Pour the beef broth around the beef, careful not to pour it over the beef, removing the chile paste.
• Pop the lid on the pot and place in the oven, cook for 2 1/2 hours.
• Remove the meat to a cutting board or rimmed baking sheet. Shred and chop the beef into bite sized pieces/shreds.
• Optional - add the beef back to the broth and onions in the pot (remove the bay leaves and discard). Or you can strain some of the onions out and add to the beef.

INSTANT POT MEXICAN STYLE SHREDDED BEEF

Steps:

• Salt and pepper both sides of the chuck roast.
• Select the Saute button on your Instant Pot, and add the oil when the display reads HOT.
• Brown the chuck roast on both sides, about 4 minutes per side.
• Pour the tomatoes over the roast, and add the garlic and onion slices. Pour the water around the sides of the roast.
• Secure the lid on the pressure cooker, select the Manual setting, and set the timer for 75 minutes using the + and - buttons.
• The Instant Pot will beep when it is finished. Allow the pressure to release naturally, then carefully remove the lid.
• Shred the beef with two forks, I place mine on a large dinner plate.
• Remove the tomatoes and onions from the pot and return the shredded beef.
• Add the lime juice, cumin, chili powder, and cilantro, stir to combine.
• Place the lid back on top of the pot until ready to serve.

MEXICAN SHREDDED BEEF

Steps:

• Stir together spice rub ingredients in a small bowl.
• Rub spice mixture onto the surface of the roast.
• Heat the olive oil in a large skillet over medium-high heat.
• Add the beef, and cook until browned on all sides.
• Place beef in slow cooker insert.
• Reduce heat to medium.
• Add garlic and onion to now-empty skillet, and cook 3-4 minutes, stirring regularly, until onions have just softened.
• Pour onions and garlic around roast.
• Add remaining ingredients to slow cooker.
• Pour in enough water so that the beef is about 2/3 covered with liquid.
• Cover, and cook on LOW for 8-10 hours. Beef will be done cooking when it is fork tender.
• Remove the beef, and shred with 2 forks.
• Turn slow cooker to HIGH and let the sauce cook with the lid OFF for about 20 minutes to thicken the sauce.
• Serve beef topped with sauce, or return beef to slow cooker and toss beef in sauce.

MEXICAN SHREDDED CHUCK ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
• Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
• Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
• Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
• Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.