Preheat oven to 300F. In a 9x13 baking dish, lay sliced onions and peppers on the bottom.
Mix tomato paste, agave or honey, all dried spices, hot sauce, and sriracha. Smear all over the beef and set the roast over the peppers and onions. Pour beef stock around the sides of the roast.
Cover with foil to seal tight. Roast in the oven for 3 hours until fork tender. Shred meat and mix with all liquid.
Use for any southwestern or Mexican inspired dishes.
Originally Submitted
12/22/2014
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