Oaxacan Braised Roast

Main Ingredient: Shredded roast
Servings: 8



1 roast
2 tablespoons vegetable oil
2-3 dried pasilla chiles, cut in 1-inch strips
1 tablespoon dried oregano
2 teaspoons dried thyme
1 can beef broth
water, enough to half cover the roast
1 jicama, peeled and chopped
2 carrots, peeled and chopped
1 onion, chopped
1 zucchini, chopped
8 oz. corn, fresh or frozen


1. Preheat the oven to 325° F. Choose an oven safe pot large enough to hold all ingredients. Heat vegetable in pot on stovetop over medium to high heat. Sear the roast on all sides for 60-90 seconds each. Remove roast and set aside.

2. Put the chiles, herbs and beef broth in the pot and bring to a boil on stovetop. Remove from heat. Place the chuck roast in the pot and add water to come halfway up the side of the roast if necessary. Cover pot and place in oven for 3 hours.

3. Add the vegetables and continue cooking for 1 more hour.