Lady Johnson's Pot Roast

Leftovers make great shredded tacos.

Photo by Jennifer J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    lbs. chuck roast

  • 1

    onion, thinly sliced

  • juice of 1/2 fresh lime

  • 9

    garlic cloves, peeled

  • course ground pepper to taste

  • 1/4

    c balsamic vinegar

  • 2

    T favorite hot sauce

  • 2

    T dried oregano

  • 3

    T worcestershire sauce

  • 1/2

    c red wine

  • 1

    T coriander

  • 2

    T dried tarragon

  • 2

    T dijon

  • 3

    T maple syrup

Directions

Choose a roasting pan that will fit the roast snugly. Cover bottom of pan with rings of sliced onion; place roast on onion rings. Pour lime juice over meat. Insert garlic cloves into slits cut into top of roast. In a separate bowl whisk all remaining ingredients except pepper and pour over meat. Cover the roast with a generous sprinkling of pepper. Cover the pan and bake at 275 degrees for up to 6 hours; turn roast over after half of cooking time. Meat is done when it shreds with a fork. Left overs make great shredded beef tacos.

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