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REC: Texas Shredded Beef (posted by Lisa/Austin,TX at Gail's)


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Joined: Jul 17, 2006

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Posted to Thread #2951 at 4:28 am on Aug 8, 2006

I love this because I can assemble it the night before, refrigerate, then pop it in the oven before I go to work. When I come home, the whole house smells wonderful!! Keeps for days.

You can take all the taco or fajita fixings to go with it for people to assemble themselves.

Texas Shredded Beef

1 3-4 lb. Beef Chuck Roast
2 4 oz. cans Diced Green Chiles
2 TBS. Chili Powder
1/2 tsp. Oregano
1/2 tsp. Cumin
2 cloves Garlic, minced
1 small Onion, minced
1/4 cup Water
Salt, to taste


Place roast on large piece of heavy duty foil.
In small bowl, combine remaining ingredients.
Spread mixture on top of roast. Wrap the foil
completely and securely around roast.
Place in an ovenproof dish and bake 4-6 hours
at 300-degrees. Cook longer if needed.
The meat should be so tender, that it shreds
easily with two forks. Serve on hot tortillas,
with cheese, salsa, sour cream,and/or guacamole.
Serves 6-8.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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