2 to 3 pounds chuck roast, about 1 1/2 inches thick
1 large onion, sliced vertically
1 to 2 seeded and sliced jalapenos
1 bell pepper, seeded and sliced vertically (I use 1/2 green and 1/2 red)
6 cloves of garlic, peeled and sliced
1 teaspoon ancho or new mexican chili powder
1 Knorr boullion cube
1/4 to 1/2 teaspoon chipotle powder (hot)
1/2 cup water (can substitute diced tomatoes with juice)
salt and pepper
dutch oven or deep skillet with a lid
can be made in a crock pot
Instructions
Sprinkle chuck roast with salt and pepper and brown both sides in a dutch oven or deep skillet over medium-high heat. (Transfer to crock pot if using one) Crumble the boullion cube over the meat and sprinkle with the chili powders. Put peppers, garlic, and onions on top, add water, and cover tightly.
Cook in oven at 325 degrees for 2 1/2 hours or on low in the crock pot for 6 to 8 hours. Add more water as needed if moisture is low during cooking.
Drain fat from the pan and pull bone, gristle, and fat from the meat. Shred meat with two forks, mixing in peppers and onions, adjust salt to taste.
Serve as is over rice or use as a base for beef tacos, enchiladas, burritos, nachos, etc.
Originally Submitted
1/14/2012
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