Servings: n/a

Prep Time: 30 Min.

Cook Time: 5 Hr.

Marinate: 6 Hr.

What you need:

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1 beef chuck shoulder pot roast (4 -5 lb.)

Marinade:
3 large onions, finely chopped
5 plum tomatoes, finely chopped
2 c. beef broth
1/2 c. fresh lime juice
4 jalapeno peppers, seeded, cut into strips
2 Tbsp. white vinegar
4 cloves garlic, minced
2 bay leaves
2 tsp. ground cumin
2 tsp. dried thyme leaves
1 tsp. salt
1 tsp. dried Mexican oregano leaves
1 tsp. ground black pepper

Serving suggestions:
tortillas

Toppings:
chopped onions, chopped fresh cilantro, salsa, guacamole, lime wedges

What to do:

1. Combine Marinade ingredients in large bowl. Add beef pot roast; turn to coat. Cover and marinate in refrigerator 6 hr. or as long as overnight, turning occasionally.
2. Preheat oven to 325°F. Remove pot roast from marinade; reserve marinade. Place pot roast in stockpot. Pour marinade over pot roast; cover tightly. Braise in 325°F oven 4-1/2 to 5 hr. or until pot roast is fork-tender.
3. Remove pot roast; keep warm. Strain cooking liquid into medium saucepan; skim fat from cooking liquid. Bring to a boil; cook until liquid is reduced to 3 c.
4. Shred pot roast with 2 forks; add to saucepan. Cook and stir until heated through. Season with salt and ground black pepper and garnish with Toppings, as desired.

* Nutrition information per serving (1/12 of recipe)

* Recipe Courtesy of The Beef Checkoff

Nutritional information:

Calories: 186;   Total Fat: 6g;   Saturated Fat: 2g;   Cholesterol: 60mg;   Total Carbs: 8g;   Fiber: 1g;   Protein: 24g;   Sodium: 391mg;