Pot Roast Carne Asada Style

1. 1

   Sprinkle beef evenly with half the salt and pepper.

2. 2

   Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat, add in the beef, and brown on all sides.

3. 3

   Remove the meat from the pan, add in the onion, jalapeno, and cumin; cook/stir until the onion and pepper are softened, about 3 minutes.

4. 4

   Return the meat to the pan and add the salsa and broth; bring to a boil, scraping up any browned bits stuck to the bottom of the pan.

5. 5

   Cover, reduce the heat to med-low, and simmer, stirring occasionally, until the meat falls apart, 2 1/2 to 3 hours.

6. 6

   Remove the meat from the pan and cover loosely with foil.

7. 7

   Taste the sauce for salt and pepper and add more if necessary.

8. 8

   Shred the beef, removing any fat, and serve with the sauce on the side.

9. 9

   **Do-ahead--at this point, you can combine the beef and sauce, cover, and refrigerate for up to 2 days; it actually tastes better when cooked in advance.

10. 10

    You can also freeze it in its sauce for up to 1 month.

* Per serving · 4 servings · Values may vary.