Shredded Beef Tacos

• Meat

  • 3 lb Chuck, roast

• Produce

  • 1/2 Jalapeno
  • 1 Lettuce
  • 2 Lime

• Canned Goods

  • 1 Chicken broth

• Condiments

  • 1 Guacamole
  • 1 Hot sauce
  • 1 Pico de gallo

• Baking & Spices

  • 1 Peppers
  • 3 tbsp Taco seasoning

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1 Corn and/or flour tortillas

• Dairy

  • 1 Cabot white oak cheddar

Found on dixiechikcooks.com

Ingredients

• 3 lb chuck roast
• 3 tbsp olive oil
• 3 tbsp taco seasoning
• 1 lime, juiced
• 1/2 jalapeno, diced
• Chicken broth
• Corn and/or flour tortillas
• Pico de Gallo
• Guacamole (or your favorite)
• Cabot White Oak Cheddar, shredded
• Shredded lettuce
• Peppers
• Limes
• Hot sauce

Directions

• Preheat oven to 350 degrees.
• Combine olive oil, taco seasoning, lime and jalapeno; rub on chuck roast and bake for 3 hours, basting with chicken broth every hour.
• Remove and let rest for 15 minutes.
• Shred with two forks or put in stand mixer with paddle attachment to shred.
• Assemble tacos with accompaniments and serve.
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