Ingredients
1/4C Chili powder
28oz can Diced tomatoes
4-1/2t Kosher salt
1C Yellow onion, chopped
2T Light brown sugar
6 large Cloves of garlic, sliced
2t Ground cumin
Kosher salt to taste
1t Dried oregano
1/4t Ground allspice
3-1/2 to 4-1/2lb Beef chuck roast
Season the beef
Combine the chili powder, salt, sugar, cumin, oregano, and allspice in a small bowl
Using a paring knife trace the fat seams of the roast around the bone, if there is one, to make a series of deep incisions on both sides, without completely separating the muscles
Coat the roast all over with the rub, massaging it between the muscles, and on all sides of the roast
Put the meat in a Dutch oven, or a high sided skillet that fits it snugly
Cover and refrigerate for at least 12 hours and up to 3 days
Braise the beef
Remove the beef from the oven and let warm up for 1 to 1-1/2 hours
Position a rack in the center of the oven and heat to 300F
Uncover the beef and add the tomatoes, onion, garlic, and 1/2C of water
Cover tightly and cook until the meat is fork tender, about 3 to 3-1/2 hours
Leaving the vegetables and liquid in the pot, transfer the meat to a rimmed baking sheet to cool slightly
Separate the meat into large chunks and discard any fat
Skim the fat from the broth
Return the meat to the pot and arrange in a single layer
The dish can be prepared to this point and then held in the refrigerator for up to 2 days. If you do this reheat the meat at 300F, covered, for 30 minutes before proceeding with the remaining steps
Raise the temperature to 425F, and cook the beef, uncovered, until the exposed surface is deeply browned, flipping once) This should take about 40 minutes
Serve with vegetables, and sauce, and salt to taste
Also makes great taquitos
Mad Dog and Celeste's Recipes 