Chuck roast is wrapped in foil with Mexican-style seasonings, and cooked at low temperature until it is tender and shreds easily. This is served in flour tortillas. Leftovers freeze well.
| Prep Time: | 10m |
| Cook Time: | 4h |
| Ready in: | 4h 10m |
| Yield: | 6 servings |
| Ingredients | |
| 4 pounds chuck roast 1 (4 ounce) can green chile peppers, chopped 2 tablespoons chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 2 cloves garlic, minced salt to taste | |
- Preheat oven to 300 degrees F (150 degrees C).
- Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
- Totally wrap the meat in the foil and place in a roasting pan.
- Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 629 cal | Total Fat: | 41.1 g | Cholesterol: | 197 mg | |||
| Sodium: | 479 mg | Carbohydrates: | 2.9 g | Fiber: | 1.2 g | |||
| Protein: | 58.8 g | |||||||
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