SLOW COOKED BEEF AND DRIED CHILES

Slow cooked beef and dried chiles image

Provided by Lynn Socko

Categories Beef

Time 3h35m

Number Of Ingredients 12

3 lb boneless chuck roast
12 oz budweiser, or your fav
4 clove garlic
2 dried pasilla peppers
2 dried guajillo peppers
1/2 sweet onion, sliced
2 tsp cumin
1 tsp mesquite liquid smoke
1 tsp coarse sea salt
1 Tbsp worcestershire sauce
2 dried new mexico chiles, mild, medium, or hot.....your preference
water or beef broth

Steps:

1. Place roast in slow cooker.
2. Remove seeds and stems from the dried peppers. Tear up the chiles and place in a food processor, add garlic, pulse a few times, add to slow cooker. The type of New Mexico chile will determine the heat in this recipe. I used mild and my roast had no heat, just off the hook delicious flavor.
3. Add cumin, onion slices, salt, worcestershire sauce, liquid smoke, beer and enough water or beef stock to completely cover roast.
4. I have a 6 qt. Nesco elec. roaster, and I put it on 325° and cooked the roast for between 3-4 hrs until it was pull apart tender. This could also be done in the oven with a lidded pan, or crock pot, cooking times may vary.
5. I flipped the roast about once an hour, that is how I knew she was done, the last flip resulted in the roast falling apart.
6. Place any remaining juice in a blender and puree, add back to shredded roast.