Slow Cook Sauce, Red Chile Beef Barbacoa With Roasted Tomato & Red Chile, Mild

SLOW-COOKED BARBACOA TACOS 

2-3 Pounds boneless beef chuck roast, cut into large chunks

1 medium red onion, thickly sliced

1 pouch Frontera® Slow cook Sauce. 

1. Preheat oven to 325º. 

2. Heat 2 tablespoons oil over medium-high heat in ovensafe 5-quart dutch oven. Add beef; cook until browned on all sides. Stir in onion, sauce and 1/2 cup water. Cover and bake until fork-tender, about 2 to 2 1/2 hours. 

3. Skim fat from pan juices. Use a fork to pull meat into large shreds. Mix meat with pan juices. Season to taste with salt. Serve in warm tortillas with chopped cilantro.

GREAT FOR BEEF