Another carnita recipe? I know, I do seem to get fixated on certain types of food recipes (you remember my whole biscotti obsession?). I found this recipe in a beautiful new cookbook from our library, Perfect One-Dish Dinners and thought it would be a great recipe to try my first chuck roast from my recent grass fed beef order……..yes, we bought more grass fed beef–a half of beef this time.
Grass Fed Beef~Carnita-Style
3-4 pound chuck roast; let sit at room temperature about 30 minutes.
Preheat oven to 450 degrees.
Place roast in large bowl. Smear meat with 1 tablespoon oil; sprinkle with 1 tablespoon ground cumin and a generous amount of sea salt and coarse ground pepper.
1 small can chopped green chiles (4-5 oz)
1 1/2 tablespoons chili powder
1 teaspoon oregano
1 teaspoon ground cumin
Heat a heavy dutch oven until almost smoking. Add meat and sear until a lovely crust forms on both sides. Watch it but only turn once. About 4 minutes a side.
Remove meat to plate and add 4 minced garlic cloves to pan. Cook and stir 30 seconds. Add chili mixture and cook another 30 seconds, stirring all the while. Pour in 2 cups chicken broth.
Bring to a simmer and add roast and any juices that have collected on the plate.
When all is simmering nicely, mash some foil down on the meat.
Now seal your dutch oven with another large piece of foil for a “lid”.
Place in preheated oven on the middle rack and bake for 2 hours.
You will be rewarded with this:Fabulous. Tender, perfect meat for your Mexican-style meal.