Mexican-Shredded Chuck Roast

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 tablespoon chili powder
• 2 cups beef broth
• 1 (2-3 pound) chuck roast
• 1 (14.5-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and saute for 3-4 minutes, or until the onion is softened.
3. Add the cumin, paprika, oregano, and chili powder and stir to combine.
4. Add the beef broth and stir to combine.
5. Add the chuck roast and bring the mixture to a boil.
6. Reduce the heat to low and simmer, covered, for 1-2 hours, or until the chuck roast is very tender.
7. Remove the chuck roast from the pot and shred the meat using two forks.
8. Add the diced tomatoes, green chiles, and cilantro to the pot and stir to combine.
9. Return the shredded chuck roast to the pot and stir to combine.
10. Cook for an additional 10 minutes, or until the sauce has thickened.
11. Season with salt and pepper to taste.
12. Serve warm with your favorite toppings.

Interesting Facts

• This Mexican-style shredded chuck roast is a great way to use up leftovers.
• This dish is perfect for tacos, burritos, quesadillas, and more.
• The homemade salsa topping adds a spicy kick to the dish.