This recipe is one I’ve been working on for a little while. There was this little mexican food place I used to like to go to and they had awesome shredded beef burritos. This shredded beef gets pretty darn close, and is quite tasty. You can use it for Burritos, enchiladas, tacos, or whatever else. When roasting the beef, the Jalapenos and onions that are in the pot with it get a little soggy. they are still flavorful, but i like the crisp of the fresh vegetables. So in this recipe I set aside some of the jalapeno, onion and garlic and then mix it back in with the beef after it’s been shredded. It adds that crisp and helps to enhance the flavors that are already in the roast. The Saltlick dry rub is a good solid choice, because it contains everything you’d need and you don’t need to mix it up yourself. If you don’t have it, the key ingredients are salt, pepper, onion powder, garlic powder, cayenne pepper, chili powder, and paprika.
Ingredients:
- Saltlick brand Garlic Dry Rub
- 1 medium white onion
- 3 Jalapenos
- 1 2-3lb Beef Chuck roast.
- 3 cloves of garlic
Coat the Beef Chuck roast generously with the Dry Rub. Wrap in foil and leave in the refrigerator overnight. Chop ¾ of the onion and dice the other ¼. Chop 2 of the Jalapenos and dice the other 1. Chop 2 cloves of garlic and mince the other 1. Put the Chopped vegetables in a large tupperware container and mix them up thoroughly. Put the diced onion/jalapeno and minced garlic in a small tupperware container and mix it up then place it in the refrigerator for use later.
Preheat the oven to 275F. In a roasting pan layer about 2/3 of the chopped vegetables on the bottom of the pan. Place the chuck roast on top of them. Place the other 1/3 of the chopped vegetables on top of the roast. Cover the roast and cook in the oven for 4-5 hours. Check the roast at 4 hours. Use a fork to see if it is ‘shreddable’ and tender. If not, cook for another hour or so checking every 20 – 30 minutes.
Once the roast can be easily shredded with a fork, pull the meat from the pan. Remove the roasted vegetables. You can use these for a spicy gravy or sauce if you’d like. Shred the beef and mix in the fresh diced vegetables from the refrigerator.
