I’m glad I doubled this, using a 3-pound roast, because now we can enjoy this again! The recipe has immediate appeal; still, I found I was going to play with it. Chuck is a fatty cut so I didn’t see the need to add ANY oil, let alone so much. In fact, I trimmed the roast of a good deal of the fat before throwing it in the Crock Pot (rather than the oven). I used no oil, and only one cup of beef stock, even tho’ I doubled the recipe. I couldn’t see adding what would have been two cups of stock only to “drain and discard 80% of the liquid” as the recipe directs! In addition to doubling the remaining ingredients for my 3-pound roast, I added a teaspoon each of Mexican oregano and salt, and a good handful each of chopped Poblano peppers and onions. Since it would spend 8-10 hours in the Crock Pot, I skipped the marinating process, simply putting all ingredients in the Crock Pot from the start. This was excellent; tho’ I must stress that the oil can/should be eliminated and only use half as much stock so you don’t need to discard any! I used this to make shredded beef enchiladas and we both loved it and are looking forward to enjoying this once again as tacos.
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I’m glad I doubled this, using a 3-pound roast, because now we can enjoy this again! The...