Texas Barbecue Beef
Be the first to rate this recipe
A mexican take on texas barbecue beef, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 6 lb. boneless chuck roast
- 1 (16 oz.) can whole peeled tomatoes
- 1 large onion, chopped
- 1 c. celery, chopped
- 2 Tbsp. hot chili salsa
- 1 small can chopped green chilies
- 2 garlic cloves, chopped
- 1 tsp. pepper
- 1/2 tsp. salt
Method
Combine all ingredients (except roast) in a bowl and mix.
Put chuck roast in large roasting pan and cover roast with the mix. Cover and refrigerate overnight.
Put in a 275° oven, roast up to 8 to 12 hours.
It is done when meat is very tender and shreds easily.
Rate:
