Mexican Shredded Chuck Roast
When chuck roast is tender enough to shred for tacos, burritos, tostadas, enchiladas, or taquitos, it is simmered in beef broth and guajillo sauce.
Set the oven to 325 degrees Fahrenheit (165 degrees C).
Remove extra fat and connective tissue before cutting the chuck roast into 3-inch cubes.
Use salt and pepper to season beef.
In a sizable Dutch oven, heat grapeseed oil over a high flame.
A few beef cubes at a time, for 4 minutes per batch, until well browned on all sides.
In a bowl, store the browned beef.
Add onion and garlic after lowering the heat to medium.
Cook for about 10 minutes, or until soft and just starting to brown.