Description
A delicious and tender shredded chuck roast cooked in salsa verde, perfect for tacos or served with Tex-Mex mashed potatoes.
Ingredients
Scale
- 3–4 pounds chuck roast
- 2 tablespoons avocado oil
- 1–2 tablespoons elote seasoning
- ½ cup diced yellow onion
- 1 teaspoon minced garlic
- 1 cup bell pepper (diced or sliced)
- 16 ounces salsa verde
- ¼ cup chopped cilantro
- 1 cup beef broth
Instructions
- Preheat the oven to 350°F.
- To a dutch oven, over medium-high heat, add 1 tablespoon of avocado oil. Season roast with half of elote seasoning. Once hot, place the roast in the bottom of the pan and sear the roast on all sides. Remove the roast to a plate.
- Reduce to medium heat. Add remaining avocado oil, onion, and diced bell pepper. Sauté vegetables for about 2 minutes.
- Place the roast back into the dutch oven along with juices. Sprinkle the roast and veggies with the remaining elote seasoning. Pour the salsa verde on top of the roast and sprinkle cilantro over the roast.
- Pour the beef broth in the bottom of the pan around the roast. Add the lid and cook for 2 to 3 hours, or until tender.
- Remove from the oven. Let rest for 5-10 minutes. Slice or shred using two forks. Spoon veggies and juices over the top and serve.
Notes
- This dish is delicious with Tex-Mex mashed potatoes (papas con chile) or nestled in charred tortillas topped with cilantro, white onion, and a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg