Ingredients

The following ingredients have 8 Servings
  • 3 pounds beef chuck roast
  • 10 ounce can diced tomatoes & green chilies (I used Rotel)
  • 3 cloves garlic (minced)
  • 0.5 large yellow onion (quartered)
  • 1 piece canned green chile (split into 4 portions or diced chiles)
  • 20 whole peppercorns
  • 3 cups water
  • .25 cup cilantro (chopped)
  • 1 lime, juiced
  • 1 tablespoon cumin
  • 1 teaspoon chili powder

Instruction

  • Sear all sides of the beef in a large Dutch oven over medium-high heat.
  • Add tomatoes and chiles, garlic, onions, peppercorns, green chile, and water.
  • Bring to a boil, then reduce heat.
  • Cover and let simmer for 2.5 hours, or until meat pulls apart easily with a fork. Flip meat over halfway thru cooking.
  • Move beef to a large bowl, reserving the liquid. Using two forks, shred beef into bite size pieces. Set aside.
  • Strain 1 to 2 cups* of reserved liquid from Dutch oven into measuring cup, and set aside.
  • Return the beef to the pot and add the lime juice, cilantro, 1 cup of reserved liquid, cumin, and chili powder. Stir to thoroughly combine.
  • Cover, and let simmer for 15 to 20 minutes. Adjust seasoning, add salt if needed. Add additional liquid if needed.
  • Use as taco, burrito, chimichanga or enchilada filling.