This recipe was such an easy recipe to make and then slow roast all day in the oven. The hard part? Smelling this wonderfulness in the oven all day and waiting until it was fork-tender and falling apart. But, we did wait, and it WAS worth it. The spice pairings were different than anything I had smelled before and it was the perfect combination. This recipe made quite a bit and we enjoyed it in burrito bowls over cilantro lime brown rice, burritos, tacos, and nachos before it was all gone. All perfect. My favorite preparation was on the tacos and Ethan’s favorite was with nachos.
Source: Sparks from the kitchen, via Skinny Taste
3 lbs Beef Eye of Round or Bottom Round Roast, all fat trimmed (very important)
5 cloves of Garlic
1/2 of an Onion
1/2 of a Lime, juiced
2-4 Chipotles in Adobo Sauce, of course we used 4, maybe 5
1 tablespoon of Ground Cumin
1 tablespoon of Ground Oregano
1/2 teaspoon of Ground Cloves
3 Bay Leaves
1 teaspoon of Oil
1 Cup of Beef Broth
Salt and Pepper to taste
First, pre-heat the oven to 275 degrees.
Now, place the garlic, onion, lime juice, chipotles, cumin,oregano, and cloves in a food processor or blender to liquify.
Next, heat your dutch oven or stock-pot on medium-high heat and heat 1 teaspoon of oil. While that is heating, cut the meet into four chunks, liberally season with salt and pepper.
Now, turn the heat up to high and brown the meat on all sides. Pour the spices, bay leaves, and beef broth over the meat. Cook this, covered, in the oven for 4-5 hours.
After the 4-5 hours, remove the bay leaves. Shred the meat with 2 forks. If the meat is not tender enough to shred, place it back into the oven until it is ready.
After you shred the beef, simmer uncovered for 10 minutes to let the juices thicken.
Now, it is ready to eat! Choose your favorite preparation.
The Barbee Housewife