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1 chuck roast 4 lb
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salt and pepper to taste
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2 Tbsp Mexican oregano toasted
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2 Tbsp Ancho chili powder
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1 cup shredded carrots
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1 large onion sliced
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6 cloves garlic cut in half
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6 bay leaves, toasted
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2 tsp thyme, toasted
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2 cups water
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Topping-
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1 Tbsp toasted oregano
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1/2 cup chopped cilantro
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4 cloves minced garlic
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one large jalapeno diced finely
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