Mexican Pot Roast

Total Time: 5 hrs Cook Time: 5 hrs

Ingredients

• Servings: 12
• 4 lbs chuck roast (bone in)
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 2 garlic cloves, cut in slivers
• 2 tablespoons vegetable oil
• 2 onions, coarsely chopped
• 1 cup beef broth
• 1 cup tomato sauce
• 1 teaspoon dried mexican oregano
• 1/2 teaspoon ground cumin
• 2 dried ancho chiles, seeded
• 2 pasilla chiles, seeded (optional)
• 12 flour tortillas, warmed

Recipe

• 1 season the roast with salt and pepper. pierce the meat with a knife in several places; insert garlic slivers.
• 2 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.
• 3 add the chiles; let simmer 10 minutes or until soft. remove chiles and 1 cup of braising liquid; transfer to a blender. purée chiles and return to pot. cover and simmer 3 to 4 hours, until meat falls completely from bone and shreds easily with a fork.
• 4 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.