The Pioneer Woman Tasty Kitchen
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Mexican Style Shredded Beef

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Level: Easy

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Description

Versatile shredded beef is easily frozen in portions for use in different meals.

Ingredients

  • 2 pounds Beef Chuck Roast
  • ¼ cups Water
  • 3 Tablespoons Red Wine Vinegar
  • 1-½ cup Beef Broth (or Water With Bouillon)
  • 2 Tablespoons Chili Powder
  • ½ teaspoons Ground Cumin

Preparation

Trim fat from roast. Add roast and the water to a 5-Quart Dutch Oven. Simmer on medium-high heat for 30 minutes, covered. Then uncover and let cook until browned and water has boiled away. Turn to brown all sides.

Add rest of ingredients, bring to a boil. Then turn heat down, cover and simmer till tender and the roast pulls apart easy, about 2 hrs.

Let cool, shred and mix with left-over juices from pan.

Serve as tacos with lettuce, tomatoes, cheese, sour cream (as pictured) or use it for a variety of other dishes.

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