Mexican Seasoned Chuck Roast
Ingredients
Seasoning
Cooking liquid
To serve
Instructions
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To prepare seasoning, combine all the ingredients in a bowl. Mix well.
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To prepare the beef, rub the seasoning all over beef and place in slow cooker or large Dutch oven. Pour over tinned tomatoes and chilli peppers. Add enough water to come halfway up the side of the roasts.
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To cook, cover and cook on low for 8-10 hours. Give the meat a flip halfway through the cooking time to allow it all to cook evenly. The longer it cooks the better! (Low in a slow cooker is between 75-85°C/170-185°F.) When cooked, remove from juice and shred using a couple of forks. Add a drizzle of juices over meat to prevent it from drying out while serving it. Reserve the juice to store any leftovers in.
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To serve, using a small taco shell, layer in a little meat, cabbage, guacamole, cheese, and a drizzle of salsa or hot sauce. Finish with a touch of salt and pepper.
Note
*Ancho chilli powder is made from dried poblano chilli peppers and has a mild to moderate heat level, with a sweet, fruity and smoky flavour.
*Kosher salt is not as salty. If using the saltier sea salt or pink salt, reduce the amount and add extra at the end if needed.
Can add a tablespoon of brown sugar to the seasoning if desired.
This can be served over rice or corn chips or as a salad instead of tacos. Great way to use up any leftover meat. Just portion out and reheat for a quick lunch. Alternatively, serve with small, soft tortillas and salad (as pictured) and let people assemble their own.
Other option is making the meat ahead and taking to a picnic for an easy meal. Just warm and serve!
Suitable to freeze the cooked meat.
User Reviews
Worked well, very tender beef.
Great thanks. Also could you use brisket for this recipe?
Does this matter if the bolar is 3 different peices? Can I cook it all together?
Yes, just all together in the Dutch oven or slow cooker