Just made this and it came out excellent. One of the best I have ever had.
In a hot Enamel Dutch Oven:
4 tablespoons vegetable oil.
Brown all sides of a 5lb Chuck or Rump Roast. and set aside.
In the hot Dutch oven add:
3 large carrots diced
1 Large Onion Diced
5 Stalks Celery diced
1 large Jalapeno diced with seeds.
5 Smashed large cloves Garlic
Salt and Pepper.
Cook until just tender on high heat.
Deglaze with a 24 oz can of beef broth.
When it comes to boil add one 12 oz bottled Mexican Coke and bring to boil.
When it comes up to boil place meat in Dutch Oven with liquid and diced vegetables and bring up to boil.
Place in preheated oven at 315 degrees and cook for 1 hour. Then open Dutch Oven and flip meat. Cook another hour and flip again and add 1 can of Mexican Beer like Tecate or Modelo. Cook 1 more hour and test meat as it should be fork tender.
Cool in uncovered Dutch oven for 1 hour.
Separate meat to a bowl.
Strain liquid and return to Dutch Oven.
Add 1/2 stick butter and melt.
Bring to simmer and shut off.
Salt and Pepper to taste.
Shred meat in bowl and ladle some of the liquid into the bowl to make wet.
Save the rest of the liquid as it makes a great soup or au jus for anything.
Dice another onion and some jalapeno then saute in a non-stick skillet untill light brown in a little oil. Add some of the meat, enough for 4 burritos. and saute with the onions until moist not wet or runny. Place in warm flour tortilla an top with Avocado and Salsa. You could also add cooked rice, beans or cheese. Roll into Burrito.
You should have plenty of meat left over for Tacos, Sandwiches or breakfast Eggs.
<message edited by Russ Jackson on Sun, 09/29/13 6:45 PM>