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Categories:
Roast salt chili powder ground cumin onion red bell pepper green bell pepper garlic tomato bouillon oregano red pepper flour tortillas sour cream cheese
Viewed: 29 - Published at: 7 years agoIngredients
- 3 pounds Beef Chuck Roast
- Salt And Pepper
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 whole Onion, Sliced
- 1/2 Red Bell Pepper, Thinly Sliced
- 1/2 Green Bell Pepper, Thinly Sliced
- 3 cloves Fresh Garlic, Minced
- 1 Tablespoon Tomato Bouillon
- 2 teaspoons Dried Oregano
- 2 teaspoons Red Pepper Flakes
- 12 Small Flour Tortillas
- Sour Cream, To Serve
- Shredded Cheddar Or Monterey Jack Cheese, To Serve
Method
- Preheat oven to 300 degrees F. Place roast in a Dutch oven or covered roasting pan (see note below).
- Generously coat all sides with salt and pepper, chili powder, and cumin.
- Add onions, bell peppers, garlic, tomato bouillon, oregano, and red pepper flakes to the pot.
- Add 1/2 to 1 inch of water to the pot.
- Cover, move to the oven, and cook 3-4 hours, until falling apart.
- Halfway through cooking time, taste the sauce and add more chili or red pepper if you want to crank up the heat.
- At the end of cooking time, remove roast from oven and pull into shreds with 2 forks.
- Spoon onto tortillas and top with a dollop of sour cream and a sprinkle of cheese.
- Enjoy!
- Note: Optionally, you can dump everything in a slow-cooker and cook on medium for 6-8 hours.
