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@ Dawn
2024-10-30 17:28:09
## Chef'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
1. Preheat large frying pan to med/high, add oil for searing
2. Add onions and tomatoes, sear until edges char, add garlic and saute until fragrant, transfer to slow cooker
3. Pat roast dry, season all sides, transfer to pan
4. Sear roast on all sides, 2-4 minutes or until golden brown, transfer to slow cooker
5. Add all seasonings and beef broth to slow cooker
6. Cook on low 8+ hours or until the meat is falling apart
7. Remove bone and bay leaves
8. Transfer liquid and vegetables to a blender with loose fitting lid, blend until smooth, transfer to large bowl
9. Shred roast in slow cooker, pour sauce mix back in and stir. Adjust ratio by adding more beef broth if desired. Salt to taste.
10. Serve, drained as tacos, nachos, omelets, etc. Serve with broth as stew or mix with ramen