Shredded Beef Part 2

Ingredients

• 3 lb Chuck Roast (well‑marbled, trimmed into 2‑inch chunks)
• 2 tablespoon Olive Oil (extra‑virgin, for searing)
• 0.5 cup White Onion (diced)
• 3 clove Garlic (minced)
• 2 count Roma Tomatoes (diced)
• 3 count Poblano Peppers (roasted, peeled, diced)
• 0.5 tablespoon Tomato Paste (plain)
• 0.5 tablespoon Mexican Oregano (dried)
• 1 cup Beef Broth (made with Better Than Bouillon (1 tsp) and hot water)
• 1 leaf Bay Leaf (whole)
• 1 pinch Salt (to taste, kosher or sea salt)

Instructions

1. Season and Sear the Beef

   Pat the chuck roast pieces dry, season generously with salt and pepper, then heat olive oil in a large skillet over medium‑high heat. Add the beef in batches and sear until browned on all sides, about 3‑4 minutes per batch.

   Time: PT10M

   Temperature: Medium‑high heat on stove

2. Transfer Beef to Slow Cooker

   Place the browned beef pieces into the slow cooker insert.

   Time: PT2M

3. Prepare the Vegetables

   Dice the white onion, mince the garlic, dice the roma tomatoes, and dice the roasted poblanos. Set aside.

   Time: PT10M

4. Add Remaining Ingredients

   To the slow cooker add the diced onion, garlic, tomatoes, poblanos, tomato paste, Mexican oregano, bay leaf, and beef broth. Stir gently to combine.

   Time: PT5M

5. Slow Cook

   Cover the slow cooker with its lid and set to LOW. Cook for 2‑3 hours until the beef is fork‑tender and easily shreds.

   Time: PT3H

   Temperature: Low (≈190°F)

6. Shred the Beef

   Remove the beef pieces and, using two forks, shred the meat directly back into the sauce. Mix well so the meat absorbs the flavorful broth.

   Time: PT10M

7. Final Seasoning and Serve

   Taste the shredded beef, add a pinch more salt if needed, and serve hot in tacos, burritos, bowls, or over rice.

   Time: PT5M

Nutrition Facts

Calories

263

Protein

20g

Carbohydrates

5g

Fat

12g

Fiber

1g