Cuban Shredded Beef

Ingredients

• 6 garlic cloves

• 2 1/2 lb Mariposa Ranch Grass Fed Beef Chuck Roast

• 1 Tbsp olive oil

• 2, 8 oz cans tomato sauce

• 1/2 medium onion, thinly sliced

• 1, 4 oz can chopped green chilies

• 2 Tbsp tomato paste

• 2 tsp dried oregano

• 2 tsp kosher salt

• 1 Tbsp ground cumin

• 1 Tbsp white vinegar

• 1/2 tsp red pepper flakes

• 1/4 cup chopped cilantro + more for serving

Directions

1. Heat oven to 275°F.

2. Take the chuck roast and make 3 small ‘x’ marks into the meat with a small paring knife.

3. Take 3 garlic cloves and insert them into the 3 ‘x’ marks until cloves are completely inserted into the roast.

4. Season both sides of the meat with salt and pepper to taste.

5. Heat the olive oil in a Dutch oven or a large, deep skillet.

6. Add the beef in one piece and fry on each side for 5 minutes, turning when the exterior is browned.

7. Thinly slice the remaining cloves of garlic, and add to the Dutch oven along with all the remaining shredded beef ingredients.

8. Cover and roast in oven for 2 hours and 15 minutes or until the beef falls apart easily when pulled with two forks, Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.

9. Serve over a bed of rice with black beans on the side topped with additional cilantro and a few lime wedges.