Ingredients

The following ingredients have 8 Servings
  • 4 Tbsp olive oil (divided in half)
  • 4 1/2 - 5 lbs beef chuck roast
  • 1 large yellow onion (chopped)
  • 4 cloves garlic (minced)
  • 1/4 cup tomato paste
  • 2 Tbsp chili powder
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (crushed, optional)
  • 1/4 tsp cumin
  • 2 10 oz cans tomatoes (diced)
  • 2 Tbsp beef bouillon
  • 1 1/2 cups low-sodium chicken broth
  • 12 flour tortillas
  • unsalted butter (or oil)
  • 12 oz Mexican cheese blend (shredded )
  • 4 oz can green chilies (diced and drained)
  • 1 can black beans
  • 4-5 sprigs cilantro (fresh, stemmed and chopped)
  • sour cream (optional, or Greek yogurt for topping)

Instruction

  • Heat 2 Tbsp olive oil in a large skillet over medium-high heat until it begins to shimmer, add the chuck roast and brown 3–4 minutes per side. When the roast is browned on both sides, transfer it to the slow cooker.
  • Add additional 2 Tbsp olive oil to the skillet and add onion. Cook 3–4 minutes, scraping up any brown bits that are stuck to the bottom of the skillet. Add garlic, cook 1 additional minute then add tomato paste, chili powder, oregano, red pepper flakes, and cumin. Stir into a paste, cook approximately 30 seconds to toast the spices then add the diced tomatoes, beef bouillon and chicken broth. Bring to a boil, remove from heat then pour over the roast.
  • Cover and cook on low heat 8–9 hours or 5–6 hours on high heat until it falls apart when pierced with a fork.
  • Remove the meat from sauce, shred it into ¼–½" pieces then place it into a large bowl and cover with aluminum foil to keep warm. Remove fat from the top of the sauce. Add just enough sauce to the shredded beef to moisten it. Reserve remaining sauce to serve on the side of the quesadillas.