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@ Dawn
2024-10-30 17:28:09Chef's notes
This is great to start in the morning, and come home to a nearly finished meal. I like to make tacos that day, then use any remaining for just about anything from chili to omelets. Fun way to prepare ramen too.
Details
- ⏲️ Prep time: 30 min, plus 15 before serving
- 🍳 Cook time: 8 hours
- 🍽️ Servings: 10-12
Ingredients
- 3-4lb Chuck Roast, bone-in preferred
- 1 large White Onion, quartered
- 6-8 cloves Garlic, peeled
- 5 Roma Tomatoes, halved
- 6-8 dried Arbol Chiles, seeded
- 3-4 Guajillo Chiles, seeded
- 2 tsp Coriander seeds
- 2 tsp Cumin seeds
- 2 Tbsp Oregano, Mexican Oregano if available
- 1/2 tsp ground Cinnamon
- 2 whole Bay Leaves
- 1 tsp Salt
- SPG style seasoning mix to coat the roast
- 3-4 cups beef broth, just enough to cover roast plus additional for thinning sauce if desired
- Any toppings desired (avocado, cilantro, sour cream, queso fresca, cheddar, fresh onion, etc)
Directions
- Preheat large frying pan to med/high, add oil for searing
- Add onions and tomatoes, sear until edges char, add garlic and saute until fragrant, transfer to slow cooker
- Pat roast dry, season all sides, transfer to pan
- Sear roast on all sides, 2-4 minutes or until golden brown, transfer to slow cooker
- Add all seasonings and beef broth to slow cooker
- Cook on low 8+ hours or until the meat is falling apart
- Remove bone and bay leaves
- Transfer liquid and vegetables to a blender with loose fitting lid, blend until smooth, transfer to large bowl
- Shred roast in slow cooker, pour sauce mix back in and stir. Adjust ratio by adding more beef broth if desired. Salt to taste.
- Serve, drained as tacos, nachos, omelets, etc. Serve with broth as stew or mix with ramen