Mexican Shredded Chuck Roast

Ingredients:

• 1 (3 pound) beef chuck roast 
• salt and ground black pepper to taste 
• 2 tablespoons grapeseed oil 
• 1 large onion, diced  
• 4 cloves garlic, minced 
• 1 (14 ounce) can beef broth, divided 
• 1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®) 
• 3 bay leaves

Directions:

• Step 1-Preheat the oven to 325 degrees F (165 degrees C).
• Step 2-Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
• Step 3-Heat grape-seed 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.
• Step 4-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.
• Step 5-Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
• Step 6-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.

Note:

Alternately this can be cooked on low in a slow cooker for 6 to 8 hours, though I do recommend searing the beef and cooking the onion mixture on the stovetop. I would also reduce the amount of beef broth by half if using a slow cooker.

Nutritional Facts:

207 calories; protein 14.9g; carbohydrates 4g; fat 14.3g; cholesterol 51.7mg; sodium 153.7mg.

*Recipe credit to: All Recipe