Shredded Beef Tacos

By JanetLynn198

One reviewer used her crock pot for 8-10 hours on low instead of marinading it and cooking it in the oven. She only used half of beef stock and cut out the oil all together.

Ingredients

• 1/4 cup vegetable oil
• 2 tbsp vinegar
• 2 tbsp lime juice
• 1 1/2 tsp ground cumin
• 1 1/2 tsp chili powder
• 3 cloves garlic, minced
• 1 1/2 lbs beef chuck roast, trimmed and cut into 1" thick slices
• 1 cup beef stock
• salt to taste

Preparation

Step 1

Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.

Bring beef to room temperature, about 20 minutes. Preheat oven to 350F.

Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.

Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.