Measurements

• 2 Bay Leaves
• 2 cups Beef Broth
• 3 lbs Beef Chuck Roast
• 2 tbsp Chili Powder
• 1 tbsp Cumin
• 4 cloves Garlic
• 2 Jalapeno Peppers
• 1 tbsp Oregano Leaves
• 1 tbsp Paprika
• 1 tsp Pepper
• 1 tsp Salt
• 1 cup Tomato Sauce
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 325°F (165°C).
• In a large oven-safe pot, heat a small amount of oil over medium-high heat.
• Season the beef chuck roast with salt and pepper, then sear it in the pot until browned on all sides.
• Remove the roast and set aside.
• In the same pot, add the chopped yellow onion and minced garlic.
• Sauté until the onion is translucent.
• Add the chili powder, cumin, oregano leaves, and paprika to the pot.
• Stir well to combine with the onions and garlic.
• Pour in the beef broth and tomato sauce, stirring to combine.
• Return the beef chuck roast to the pot, then add the bay leaves and sliced jalapeno peppers.
• Cover the pot with a lid and transfer it to the preheated oven.
• Cook for 3-4 hours, or until the beef is tender and easily shredded with a fork.
• Remove the pot from the oven and let the roast rest for a few minutes before shredding the beef.
• Serve the shredded beef with the sauce from the pot.
• Enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.