Ingredients
Scale
- 2 lbs beef chuck roast
- 4 cloves fresh garlic, minced
- 1 large onion, diced
- 1 (14 oz) can diced tomatoes
- 2 tbsp chili powder
- 1 tsp Mexican oregano
- 2 cups beef broth
- 1 cup bell peppers, chopped (any color)
- Fresh cilantro for garnish
Instructions
- Gather all ingredients on the counter for an organized cooking experience.
- Heat a large pot over medium-high heat. Add oil and sear the beef chuck roast on all sides until browned. Remove and set aside.
- In the same pot, sauté diced onions and minced garlic until fragrant.
- Add canned tomatoes, chili powder, oregano, and beef broth; stir to combine.
- Return the seared beef to the pot along with chopped bell peppers. Bring to a simmer, cover, and cook on low for 2-3 hours until fork-tender.
- Shred the beef in the pot and serve hot with tortillas or rice topped with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg