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Shredded Mexican Beef

Shredded Mexican Beef

2-3/4 to 3 pound boneless beef chuck roast
1 (7 ounce) can diced green chiles (don't drain)
2 cloves garlic minced
2 tablespoons chili powder
1 teaspoon dried oregano

  • Preheat oven to 300 degrees.
  • Trim any excess fat from the edges of the roast. Place roast on a sheet of heavy duty foil large enough to enclose the meat. In a small bowl, combine the green chiles (with liquid), garlic, chili powder, oregano, cumin, salt, and pepper. Mix well and spread out evenly over both sides of the meat. Enclose the meat in the foil and then wrap the foil package in a second sheet of foil to ensure the cooking liquid will not leak out during the cooking time. Place in a large baking or roasting pan.
  • Bake at 300 degrees for 4-1/2 to 5 hours, or until the roast just falls apart with a fork. Remove from oven, open the foil package and shred the meat. Carefully remove foil from pan and transfer the meat and cooking liquid into the pan.
  • etc

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