Experience Latino fusion with the fresh flavor of salsa and cilantro — you’ll being saying “hasta la vista taco” before you know it.
1 Chairman’s Reserve® boneless beef shoulder pot roast (2 1/2 pounds)
2 teaspoons olive oil
Salt, to taste
Pepper, to taste
1 can (14 to 14 1/2 ounces) beef broth
2 tablespoons minced garlic
1 jar (16 ounces) chipotle salsa
3 tablespoons chopped fresh cilantro (optional)
Flour tortillas, warmed
1. Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
2. Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 1/4 to 2 1/2 hours or until Pot Roast is fork-tender.
3. Remove pot roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred pot roast with 2 forks. Combine shredded pot roast and salsa in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Stir in cilantro, if desired. Serve mixture with warmed flour tortillas.