Mexican Shredded Beef

 

Ingredients

• 4 lb chuck roast
• Salt and pepper
• 2 tbsp avocado oil, or olive oil
• 15 ounce can diced tomatoes, (not drained)
• 1 cup water
• 2 tbsp liquid smoke, optional
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chipotle powder OR 1 tbsp chile powder

Instructions

• Preheat the oven to 300°F and set an oven rack on the second lowest position. Season the roast liberally with salt and pepper.
• In a large Dutch oven, heat the oil over medium heat. Once hot, add the roast and brown well on all sides. Stir in the diced tomatoes with their juices, water, liquid smoke, if using, garlic, cumin, and chipotle powder.
• Bring to a simmer and then cover and transfer the pot to the oven. Cook the roast until it is tender and can easily be pierced with a fork, about 5 hours.
• Remove from the oven and use two forks to shred the meat. Toss the meat in the juices that have collected at the bottom of the pot to moisten it.