Mexican Shredded Beef by The Blond Cook

beef broth, kosher salt, cracked black pepper, ground cumin, chili powder, garlic powder, onion powder, paprika, dried oregano, red pepper flakes, olive oil, chuck roast, salsa

Prep Time: 5 min
Cook Time: 1 hour 45 min
Total Time: 1 hour 50 min

– 1 cup beef broth
– 1 teaspoon kosher salt
– 1 teaspoon freshly cracked black pepper
– 1 tablespoon ground cumin
– 2 teaspoons chili powder
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– 1 teaspoon dried oregano
– 1 teaspoon crushed red pepper flakes
– 2 tablespoons olive oil
– 1 (2-1/2 to 3-pound) boneless chuck roast
– 1 cup prepared salsa

Prep Time: 5 min
Cook Time: 1 hour 45 min
Total Time: 1 hour 50 min

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