Pulled Beef Tacos
September 22, 2021 • 0 comments
Ingredients
- (2-2.5 lbs) Rocklands chuck roast
- Salt and pepper
- Olive oil
- (5 cloves) Garlic
- (1 large or 2 medium) Yellow onion
- (1 bunch) Fresh thyme
- (3 cups) Water or stock
- (2) Limes
- (1 bunch) Cilantro
- Greek yogurt/sour cream
- Hot sauce of choice
- (5) Radishes
- (2) Avocados
- (1/4 head) Purple Cabbage
Directions
Serves 4-6, makes about 16 tacos
1. Rub chuck roast all over with salt & fresh ground black pepper. Heat a couple of tablespoons of olive oil over high heat in a heavy bottom dutch oven. Sear chuck roast on all sides until it has a deep brown color, then remove roast and set aside.
2. Reduce heat to low and add garlic, onions, fresh thyme, and a large pinch of salt to the dutch oven and sautee until onions are tender. Return the chuck roast to the pan and add 3 cups of water.
3. Increase heat to high until boiling then immediately remove from heat, cover dutch oven, and place into 325F oven. Cook for about 3 hours or until meat is falling apart, or easily pulled apart with a fork.
4. Remove beef from the pot and place on a cutting board and shred with 2 forks.
5. Increase oven temperature to 400F. Place shredded beef on a baking sheet and sprinkle generously with salt, returning to hot oven for about 10 minutes or until edges are crispy - don’t leave so long that the beef dries out.
6. Serve with corn tortillas and fresh vegetables.