2 recipes found
1. Preheat the oven to 325° F.
2. Arrange the onions in the bottom of a large, oven-safe Dutch oven.
3. In a bowl, mix the chipotle, chili powder, paprika, cumin, garlic powder, oregano, and season with 1 tablespoon of salt. Rub the roast all over with the spice mix, then place on top of the onions. Pour over the orange juice, 3/4 cup water, and the honey. Cover and roast for 2 1/2 to 3 hours or until very tender.
4. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it using two forks.
5. Mix the salsa verde with 1 cup of the braising sauce – season with salt.
6. Stuff the beef and onions into the warmed taco shells and top with cilantro, avocado, and cheese. Serve with salsa verde. Enjoy!
Crockpot
1. Arrange the onions in the bottom of the crockpot bowl.
3. In a bowl, mix the chipotle, chili powder, paprika, cumin, garlic powder, oregano, and season with 1 tablespoon of salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the orange juice, 3/4 cup water, and the honey. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
4. Remove the meat from the crockpot and shred it using two forks.
5. Mix the salsa verde with 1 cup of the braising sauce – season with salt.
6. Stuff the beef and onions into the warmed taco shells and top with cilantro, avocado, and cheese. Serve with salsa verde. Enjoy!
1. Arrange the chuck roast in the crockpot bowl. Toss the cubes of chuck roast with garlic powder, pepper, and chili flakes. Add the flour and toss again.
2. To make the sauce. In a bowl or glass jar, combine all ingredients. Pour the sauce over the chuck roast. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
3. During the last hour of cooking, crank the heat to HIGH. Shred the meat in the sauce using two forks. Add the peppers and cook uncovered.
4. Serve the meat and peppers over bowls of rice. Top with scallions and sesame seeds. Enjoy!
1. Preheat the oven to 325° F. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Toss the cubes of chuck roast with garlic powder, pepper, and chili flakes. Add the flour and toss again.
2. To make the sauce. In a bowl or glass jar, combine all ingredients. Pour the sauce over the chuck roast, adding 1 cup of water. Cover and roast for 2 1/2 to 3 hours or until very tender.
3. Crank the heat on the oven up to 425° F. Add the peppers. Uncover and cook the roast for 10 minutes, until deeply caramelized on top. Shred the meat using two forks.
4. Serve the meat and peppers over bowls of rice. Top with scallions and sesame seeds. Enjoy!