Courtesy of The Beef Checkoff
n/aServings•30 Min.Prep Time•5 Hr.Cook Time•6 Hr.Marinate Time•
原料：
1 beef chuck shoulder pot roast (4 -5 lb.)
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Marinade:
3 large onions, finely chopped
5 plum tomatoes, finely chopped
2 c. beef broth
1/2 c. fresh lime juice
4 jalapeno peppers, seeded, cut into strips
2 Tbsp. white vinegar
4 cloves garlic, minced
2 bay leaves
2 tsp. ground cumin
2 tsp. dried thyme leaves
1 tsp. salt
1 tsp. dried Mexican oregano leaves
1 tsp. ground black pepper
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Serving suggestions:
tortillas
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Toppings:
chopped onions, chopped fresh cilantro, salsa, guacamole, lime wedges
说明：
- Combine Marinade ingredients in large bowl. Add beef pot roast; turn to coat. Cover and marinate in refrigerator 6 hr. or as long as overnight, turning occasionally.
- Preheat oven to 325°F. Remove pot roast from marinade; reserve marinade. Place pot roast in stockpot. Pour marinade over pot roast; cover tightly. Braise in 325°F oven 4-1/2 to 5 hr. or until pot roast is fork-tender.
- Remove pot roast; keep warm. Strain cooking liquid into medium saucepan; skim fat from cooking liquid. Bring to a boil; cook until liquid is reduced to 3 c.
- Shred pot roast with 2 forks; add to saucepan. Cook and stir until heated through. Season with salt and ground black pepper and garnish with Toppings, as desired.
- Nutrition information per serving (1/12 of recipe)
- Recipe Courtesy of The Beef Checkoff
营养：
| 成分 | 数值 |
|---|
| Calories | 186 |
| Total Fat | 6g |
| Saturated Fat | 2g |
| Cholesterol | 60mg |
| Total Carbs | 8g |
| Fiber | 1g |
| Protein | 24g |
| Sodium | 391mg |