Yield
Makes 12 servings

We enjoyed this spice-and-herb-seasoned shredded roast with warm tortillas, fat-free sour cream, Pico de Gallo, Citrus Onions, and an extra squeeze of fresh lime juice.

How to Make It

Step 1

Process first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides.

Step 2

Make 3 to 4 (1-inch) cuts in each side of roast with a sharp knife. Fill each cut with about 1 teaspoon of paste. Spread remaining paste over beef. Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours. Unwrap roast; place in a 13- x 9-inch pan.

Step 3

Bake, covered, at 325° for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180°. (Meat will not shred below this temperature.) Let stand 10 minutes before shredding or chopping. Garnish, if desired. Serve with corn tortillas, sour cream, Pico de Gallo, and Citrus Onions, if desired.

Step 4

Note: Nutritional analysis is for meat only.

Ratings & Reviews

Julielyn68's Review

Julielyn68
March 23, 2011
This is absolutely delicious!! I don't restrict this to just a roast, I use this as a marinade for my steaks (tenderloin) and then grill them - FANTASTIC! My Husband is a hunter, so we have plenty of game, have used this on Elk as well and turned out wonderful.