Categories: Beef Main Dish

Ingredients

• 1 beef chuck shoulder pot roast (4 to 5 lbs.)
• Marinade:
• 3 large onions, finely chopped
• 5 plum tomatoes, finely chopped
• 2 cups beef broth
• 1/2 cup fresh lime juice
• 4 jalapeno peppers, seeded, cut into strips
• 2 Tbsp. white vinegar
• 4 cloves garlic, minced
• 2 bay leaves
• 2 tsp. ground cumin
• 2 tsp. dried thyme leaves
• 1 tsp. salt
• 1 tsp. Mexican oregano leaves
• 1 tsp. ground black pepper
• tortillas
• Toppings:
• chopped onions, chopped fresh cilantro, salsa, guacamole, lime wedges

Directions

1. Combine marinade ingredients in large bowl. Add beef pot roast; turn to coat. Cover and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2. Preheat oven to 325 degrees. Remove pot roast from marinade; reserve marinade; reserve marinade. Place pot roast in stockpot. Pour marinade over pot roast; cover tightly. Braise in 325 degree oven 4 1/2 to 4 hours or until pot roast is fork tender.

3. Remove pot roast; keep warm. Strain cooking liquid into medium saucepan; skim fat from cooking liquid. Bring to a boil; cook until liquid is reduced to 3 cups.

4. Shred pot roast with two forks; add to saucepan. Cook ad stir until heated through. Season with salt and ground black pepper, as desired. Serve garnished as desired with toppings.

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