The south-of-the-border flavors of this fork-tender meat make it perfect for shredding and using in tacos, enchiladas and even on nachos. You could also serve it over cauliflower rice, butternut squash noodles, or on a pile of fresh greens.
Tender, braised beef is the ultimate comfort food, and this recipe makes the braising process simple and fool-proof.
¼ cup chili powder
4½ teaspoons sea salt
2 tablespoons coconut palm sugar
2 teaspoons ground cumin
1 teaspoon Dried Oregano
¼ teaspoon ground allspice
1 (4 pound) beef chuck roast, bone in
1 can (28oz) diced tomatoes
1 yellow onion, chopped
6 cloves Garlic, minced
½ cup water
Combine the chili powder, sea salt, coconut palm sugar, cumin, oregano and allspice in a small bowl. Coat the roast all over with the rub, massaging it in on all sides.
Place the roast in a Dutch oven. Cover and refrigerate for at least 12 hours, and up to 3 days.
Remove the roast from the fridge and let it sit out at room temperature for an hour before cooking.
Preheat the oven to 300 degrees F and place a rack in the center. Add the diced tomatoes, chopped onion, minced garlic and water over the roast. Cover and cook for 3 to 3 ½ hours, until the meat is tender.
Transfer the meat from the pot to a rimmed baking sheet to cool slightly. Break the meat into large pieces and remove and discard any fat. Skim any fat from the top of the veggie mixture in the pot. Return the meat to the pot in a single layer.
Increase the oven temperature to 425 degrees F and cook the beef, uncovered, until the exposed skin is deeply brown, flipping it once, about 45 minutes.
Shred the beef with two forks and mix with the veggies. Serve warm. Enjoy!