Once you're happy with the final flavor of the sauce, set some aside to be used later. Heat up a thin layer of oil over medium-high heat. 5-6 cups) so don’t be surprised if it completely submerges the meat in your pan. Discard bay leaves. Hi Tracy!!!! Trim the roast of any excess fat, and cut into four pieces. Most people won't think twice about serving basic cornbread when is on the table. This recipe features chuck roast generously seasoned with smoky, warm spices, plus fragrant dried herbs before it’s slowly-braised in a flavorful, complex sauce flavored with spicy chipotle chiles. I don't have much basis for comparison but this was a pretty good recipe. Hey thanks much EW, I’m so glad you found that enchilada sauce as it is easily one of my favorites on the site. Shred meat with 2 forks; return to slow cooker. But it can be a pain because you have to force the sauce through the strainer with a spoon or spatula. Once boiling reduce the heat to a quiet simmer (medium-low on my stove) and cook for 2-4 hours or until the beef is fork tender… If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. But while it might take a bit of time it is oh so worth it. Store in an airtight container in the fridge for 2-3 days, or in the freezer for up to 2 months. You can adjust any of the seasonings to your liking. Hello Patrick i made it the way U suggested, i used N.M & Guajillo dried chillis, i now make my beef enchiladas this way T U ,still haven problem keepen heat in salsa still worken on it. Why? Alternatively, you can flash roast them on a hot, dry skillet for 15-30 seconds per side. Sign up below to subscribe. It tastes rich, hearty, is full of Mexican flavor and will leave you wanting more! Cover the pan and let it simmer for 2-4 hours. Remove from heat and shred using 2 forks. Thanks Glen, so glad it was a keeper for you! Add beef in batches and cook so it … Add comma separated list of ingredients to exclude from recipe. The flavour may not be as deep but it will still be delicious. Excellent recipe! The meat slow cooks all day so it falls apart, melts in your mouth and makes every dish perfection! Wow that dish sounds like a real treat with all those homemade elements! The broth and tomato sauce are the perfect rich and savory sauce to do the job. Similar to the recent Chili Verde recipe, if you use the recipe proportions listed down below you’ll end with loads of sauce and that’s the whole idea! Notify me of follow-up comments by email. Amount is based on available nutrient data. Our latest article is a side-by-side comparison of 3 Different Masa Harinas. This batch simmered for 3 hours. mmm Spicy!! Nutrient information is not available for all ingredients. Congrats! 4 cups of stock, Let’s talk about that last ingredient for a moment…. This Shredded Mexican Beef is one of those exceptions. Heat the olive oil in a large heavy based pot over high heat. Cheers. Preheat oven to 160C / 325F. Take heed to the warning. Good luck with the tortillas I hope they treat you well. Don’t forget to follow me on Pinterest, Facebook and Instagram (click on the icons at the top or bottom of the blog)! I literally dump the ingredients in my slow cooker along with the roast and let it do its thing! Excellent! 4 roasted tomatoes Nutrition information is a rough estimate based on 1 of 8 serves of the beef. I love shredded Mexican roast. Hey thanks for mentioning this George, that’s some new gear to me but good to know for the future. I gently place some paper towels on the surface so the fat/grease can get soaked up. You talk about freezing sauce with in glass containers with the lids off or using zip lock bags.