Since we buy half a cow every year I have tons of beef in my freezer, one of the cuts I don’t use too often is chuck roast mainly because my husband isn’t a big fan of stews and roasts (crazy I know!!). So needless to say I needed to think of something that I could make with them that would please the masses.
Chuck roast (around 2 pounds and I make sure they have a bone in it)
1 can of enchilada sauce, I use mild
1 can of green chilies
1 cup of water
4 cloves of garlic, crush with your knife
the juice from half of a lime
1 package of taco seasoning (or if you want refer to my recipe for taco seasoning and make it)
½ tbsp. of Badia complete seasoning (if you have it)
coarse black pepper
take a paper towel and blot the moisture off of the chuck roast, then sprinkle your black pepper, patting it down so it will stick. Heat a skillet and add enough olive oil to coat the bottom, once your oil begins to smoke put your roast in searing both sides. Depending on the size of your crock pot you may need to cut your roast into two pieces.
Once you have a good sear on both sides add to a crock pot. Add the remainder of your ingredients and cook on high for 6 hours or low for 8.
You want to cook it long enough that the bones just pull out and that you can easily shred it with forks. Pull out all of your meat and shred it then add it back to the crockpot, I then let it cook for around a half hour.
That’s all there is to it! I make blackened corn and black bean salsa to go with them…I’ll be adding that recipe soon. Be sure to cook your tortillas on the stove! It makes a huge difference, refer back to my post on cooking tortillas if you haven’t done that before. Serve with limes and onions!
REMEMBER TO TASTE AS YOU MAKE!