Shelly's Recipe

MEXICAN POT ROAST

Category: Roasts/Tenderloin - Beef

1 (4 lb) bone-in chuck roast
1 tbsp salt
1 tsp freshly ground black pepper
2 garlic cloves, cut in slivers
2 tbsp vegetable oil
2 onions, coarsely chopped
1 cup beef broth
1 cup tomato sauce
1 tsp dried Mexican oregano
1/2 tsp ground cumin
2 ancho chilies, seeded
2 pasilla chilies, seeded (optional)
12 flour tortillas, warmed

Season the roast with salt and pepper. Pierce the meat with a knife in several places; insert garlic slivers. Heat the oil in a large braising pan over high heat. Brown roast 3 minutes on each side; add onions. Cook until onions are tender, about 5 minutes.

Add the broth, tomato sauce, oregano, and cumin. Reduce heat to low. Add the chilies; let simmer 10 minutes or until soft. Remove chilies and 1 cup of braising liquid; transfer to a blender.

Puree chilies and return to pot. Cover and simmer 3 to 4 hours, until meat falls completely from bone and shreds easily with a fork. Transfer meat to a cutting board. Remove gristle and bones. Shred meat; place meat on a serving plate. Pour braising liquid into a gravy boat or small bowl. Serve with warm tortillas. - Makes 12 tacos