Mexican Style Shredded Beef

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 Instructions

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.