Shredded Beef Tacos with Red Cabbage and Carrot Slaw

A pretty simple recipe that gives awesome results! And of course, this shredded beef can be made for more than just tacos.

Shredded beef:

1.5 - 2 pound boneless chuck roast

1 1/2 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon white or black pepper

1 medium onion, sliced

1 tablespoon tomato paste

1/2 lime, juiced

1 - 12 ounce bottle, semi-dark beer

First, trim the fat on the roast.  You can also cut your roast in half to save time.  Mix together chili powder, cumin, garlic, salt and pepper.  Coat the roast well with seasonings, let rest for 20 minutes or so in refrigerator.  

Preheat oven to 325 degrees.  Heat a couple tablespoons of oil in Dutch oven to medium - medium high, sear roast on all sides until nicely browned.  Remove and set aside. 

Reduce heat to about medium and add a half tablespoon or so more oil.  Sauté onion for 1  minute, add tomato paste stir around to loosen.  Deglaze pan with beer, scraping up all bits from bottom of pan.  Add in lime juice, return roast to pan bring to a simmer.  Place in oven to continue cooking.  About 2 hours 15 minutes or until easy to shred with a fork. Let the roast rest for about 10 minutes. Then shred on a cutting board, using two forks.  Return to pot to coat with sauce.  Serve with fresh lime, cilantro and Red Cabbage and Carrot Slaw, recipe to follow.   

Red Cabbage and Carrot Slaw

2 medium carrots, peeled and shredded

1 - 10 ounce package pre-shredded red cabbage

3 - 5 sprigs of cilantro or about a handful with stems removed

1 medium jalapeno, seeded and roughly chopped

1 teaspoon onion, diced or 1/4 teaspoon onion powder

1 lime, juiced

2 teaspoons honey

1/3 cup olive oil

3/4 teaspoon salt

Mix carrots and cabbage together in bowl.  In blender or food processor, blend remaining ingredients until smooth.  Pour over cabbage and carrots, stir to combine.  Great served solo or with tacos!