Spanish Style Shredded Beef
Spanish Style Shredded Beef
January 31, 2024
Ingredients
- 4 cloves of garlic sliced
- 4 lb beef chuck roast
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 6 scallions sliced
- 2 tablespoons tomato paste
- 1 ½ tablespoons adobo
- Zest from 1 orange
- Juice from 1 orange
- ½ cup of fresh cilantro
- ¼ cup fresh oregano
- 3 cups beef broth
Preparation
- Brown all sides of the roast in a hot pan with sliced garlic, using a little beef broth to help with the browning process.
- Transfer Beef and garlic into a crock pot or Dutch oven.
- Add all other ingredients.
- Cook on medium to medium-high for 2-4 hours (Crockpot) or 350 degrees 2-3 hours in a Dutch oven or until tender and pulls apart easily.
- Strain or serve the the broth as is and enjoy with the beef! Serve in blanched cabbage leaves with cilantro, salsa, scallions, lettuce, and sautéed onions.
Optional Ideas
Chef Notes:
- Roasts cannot be pre-portioned. Therefore, measure out 1.8 - 2.2 ounces per portion of cooked beef for BTM2 meals.
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