Barbacoa-Style Shredded Beef

Ingredients

• 2 lbs chuck roast
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup apple cider vinegar
• 1/2 cup beef broth

Directions

1. Preheat the oven to 325°F.
2. In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the chuck roast and brown on all sides, about 5 minutes.
3. Add the onion, garlic, cumin, oregano, smoked paprika, salt and pepper to the pot and cook until the vegetables are softened, about 5 minutes.
4. Add the apple cider vinegar and beef broth to the pot. Bring to a boil, then reduce the heat to low and cover the pot.
5. Place the pot in the preheated oven and cook for 2 hours, or until the beef is fork-tender.
6. Remove the pot from the oven and let cool for 10 minutes. Using two forks, shred the beef in the pot.

Interesting Facts

• Barbacoa is a traditional Mexican cooking method that involves slow-cooking meat over an open fire or in a pit.
• The word “barbacoa” comes from the Taíno language and means “sacred fire pit.”
• This dish is commonly served with warm tortillas, rice, beans, and salsa.