Shredded Beef

Course : Beef
Serves: 4
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2 1/2 pounds chuck roast
1 teaspoon salt -- to taste
1 teaspoon thyme -- to taste
1 teaspoon red chile powder -- to taste
1/2 medium Onion -- chopped
1 clove garlic chopped
1 teaspoon salt

Preparation / Directions:

With a damp towel wipe the chuck roast. Sprinkle the salt, thyme, and red chile powder on both sides. Rub the seasonings in well. In a large, heavy casserole dish place the seasoned chuck roast, onion, and garlic. Fill it half way up with water, and cover. Preheat the oven to 250 degrees. Bake the roast for 6 hours. Raise the heat to 325 degrees for the last half hour. Add more water if needed. Remove the roast, shred it, and adjust the seasoning with salt. VARIATION: I use a small can of diced green chiles with the roast as it is cooking for the 6 hours along with the rub. Notes: This recipe is from Rincon del Oso restaurant in Santa Fe. Rincon del Oso, or "Corner of the Bear", is a place where one can relax with friends, and expect to be served generous portions of tasty, well-prepared, Southwestern food. The service is cheerful, the decor is warm, and locals strive to keep its special charm a secret from the tourists.


Nutritional Information:

597 Calories (kcal); 44g Total Fat; (68% calories from fat); 45g Protein; 1g Carbohydrate; 164mg Cholesterol; 676mg Sodium

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