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1/2 large onion, peeled and cut into large slices
1/2 large red bell pepper, seeded and cut into large slices
1 tablespoon tomato paste
1 tablespoon agave nectar or honey
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried cumin
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 1/2 teaspoons ground coriander
1 teaspoon Rocket Fuel, or your favorite hot sauce
1/2 teaspoon Sriracha chili sauce
2 1/2 pounds chuck roast
1 cup beef stock
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* We have made this a few times with different grades of chuck from a really nice Angus beef to a really low grade of beef known as “select”. The cooking times varied greatly as a result. The low grade of beef for example took almost five hours to become fall apart tender, where the Angus was tender in a little over two hours. Depending on all of the variables, you need to keep checking and cooking until tender. It might be easiest to make this a day ahead, or start cooking early in the day to ensure that your beef is ready for your meal.
Find it online: https://www.afamilyfeast.com/mexican-shredded-beef/