1(3-pound)boneless beef chuck roast,trimmed of excess fat
chopped fresh cilantro and sliced green onion,optional
Preheat oven to 350 degrees.
In a Dutch oven, stir together ketchup, tomato paste, garlic, oregano, chili powder, salt, and pepper, plus 1 cup of water.
Cut beef into 4 equal sized pieces and place in Dutch oven. Turn meat to coat it in the liquid. Place on stove and bring to a boil over medium-high heat. Once mixture comes to a boil, cover with lid and place in the oven. Bake until beef is tender and can be shredded with 2 forks, about 2 1/2 hours.
Shred with 2 forks and sprinkle with cilantro and green onion.
Some chuck roasts can take longer than others to get tender. If it is not tender after 2 1/2 hours, cook another 30 minutes.Nutritional info is an estimate only and can vary based on brands of products used and measuring techniques. It is best that you use an app for measuring nutritional values and enter the info from the products that you use.