Jul 23, 2012
I made this for Recipe Group. First I browned my chuck roast pieces in a little of the oil and deglazed the pan with the tomatoes and their juice. I was not at all sure why the oil was necessary, but used about half of it anyway. I skipped using the high setting on my slow cooker and instead cooked this for 7 hours on low. The meat was tender, flaked easily and was still very moist. Our plans changed for that evening, so before shredding it, I placed it in the refrigerator until the next day. When I took it out to shred, I saw that a lot of fat had risen to the top and congealed, so I removed as much of it as I could. I didn’t return the shredded meat to the slow cooker because there was so much liquid remaining with the vegetables that I would have ended up with stew. I drained as much liquid from the veggies as I could, but still ended up serving them on the side. We had this wrapped in a tortilla, along with shredded lettuce, sour cream and salsa. I also served Mexican Rice III (very good) also from this site, as a side. This was good and I liked the hint of lime flavor, but next time I would eliminate the oil, using only enough to sear the meat. And I would also skip the beef broth, perhaps replacing it with some bouillon granules.
—bellepepper
