Shaved Spicy Beef Roast
By deebs
1 Picture
Ingredients
- 4 pounds grass fed bottom round, chuck roast, or sirloin roast
- 4-6 cloves garlic, sliced thin
- 1 cup filtered water
- 2 bay leaves
- 1 tablespoon crushed red pepper or ½ cup any spicy peppers, diced or sliced (jalepeno, ancho, habenero, etc)
- 1 tablespoon oregano
- 1 tablespoon freshly ground black pepper
- 1 tablespoon sea salt
Details
Servings 6
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat the oven to 250 degrees. Use a knife to make slits to put the garlic slices in throughout the
roast. Pour the water into a deep baking dish (make sure the dish is not to large – not much bigger than the roast). Add the roast and all of the seasonings.
Step 2
Cover and bake for 2 hours – basting every 30 minutes.
Step 3
Remove the beef and let it rest for 15-20 minutes. Using a very sharp knife, cut the beef into very
thin slices.
Step 4
Skim the excess grease from the liquid in the pan and place the sliced beef back in the spicy broth.
Let sit for 15 minutes to let the meat absorb the juice.
Step 5
Slow cooker option:
Combine all ingredients in the slow cooker. Set the slow cooker to low and cook until the beef is fork tender; about 9 hours.
Carefully remove the beef from the slow cooker, slice thin, remove excess grease and replace meat
into the broth.
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