- 3 lbs Chuck Roast
- 1 large Yellow Onionchopped
- 1 teaspoon Garlicminced
- 1 tablespoon Cumin
- 1 tablespon Chili Powder
- 1 chili's Chipotle Chili in Adobo Saucepureed (Optional)
- 16 ounces Salsa Verde
- to taste Salt and Pepper
The easiest part!
Put the naked roast into a roasting pan. Add NOTHING! Just cover it up and put it in the oven. Let it cook for 12 hours.
Now that the meat is cooked
Take the roast out of the pan and set aside on a plate so it can cool down before you start man handling it.
Put the drippings off to the side - we're going to need them.
Walk away for 20-30 minutes to let the meat cool down.
Using your 'clean' hands start shredding the meat. Pull any gristle/fatty parts out and toss into the garbage.
When the meat is all shredded move to the next step.
Heat a large skilled on the stove. Add a tablespoon of shortening, then add the chopped onions and cook until translucent. Add the garlic
** I am not a fan of doing dishes so what I do is turn on one of my large burners then put one side of the roasting pan over it, add the shortening and onions. If you opt to do it this way there are two things you need to remember.
1) keep your oven mit handy because the roasting pan will get hot
Add all the spices with the onions and then add the meat into the pan. Pour the Salsa Verde and chipotle puree (optional) over the meat mixture and then add a ladle of the Au Jus to the meat if it is dry.