Category: One Pot

Oven Roasted Cornish Hen

Lovely crispy Oven Roasted Cornish Hen cooked to tasty perfection and bursting with juices is a very fine meal. This method of preparation is simple and is perfect as a main entree on most any occasion. This dish aisles has the formal qualities for a private meal for two or for a small holiday celebration.

This is a simply delicious Oven Roasted Cornish Hen that can be made most anyone. Full of natural juices and aromas Cornish Hen is a moist and tender meat that is succulently satisfying for a fabulous meal selection. My family loves this recipe and we recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this gorgeous cornish hen on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Quick and easy to prepare this cornish hen recipe is tender, juicy and absolutely delicious. Thanks for visiting and see you again soon.

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Preheat the oven to 425°F. Clean and rinse then pat the hens dry with paper towels.

In a small bowl: combine all the dry seasoning ingredients together and set aside. Rub olive oil all over the hens. Then rub the seasoning mixture all over the chicken. Tie the legs together. Tuck the wings behind the hen’s back.

Place the sliced onions, garlic, lemon, rosemary, thyme in the 9″ x 13″ roasting pan. Level the vegetables.

Then place the whole cornish hens on top of the vegetables. 

Place the uncovered cornish hens in the middle rack of the oven. Bake at 425°F for 50-60 minutes or until internal temperature of the hen reaches to 165°. Remove the roasting pan and let rest at room temperature for 20 minutes before serving.

Serve & enjoy!

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Oven Roasted Cornish Hen

Tender and juicy Roasted Cornish Hen is succulent and delicious.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Holiday, Main Course
Cuisine American
Servings 2
Calories

Equipment

Ingredients
  

  • 2 whole cornish hen about 1.5 lb each
  • 1 large onion slice
  • 5 garlic cloves slice
  • 2 rosemary sprigs
  • 6 thyme sprigs
  • 1 lemon slice
  • 2 tbsp olive oil

Dry Rub

  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoke paprika
  • ½ tsp black pepper

Instructions
 

  • Preheat the oven to 425°F. Clean and rinse then pat the hens dry with paper towels.
    2 whole cornish hen
  • In a small bowl: combine all the dry seasoning ingredients together and set aside.
    1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoke paprika, ½ tsp black pepper
  • Rub olive oil all over the hens. Then rub the seasoning mixture all over the chicken. Tie the legs together. Tuck the wings behind the hen's back.
    2 tbsp olive oil
  • Place the sliced onions, garlic, lemon, rosemary, thyme in the 9" x 13" roasting pan. Level the vegetables. Then place the whole cornish hens on top of the vegetables.
    1 large onion, 5 garlic cloves, 2 rosemary sprigs, 1 lemon, 6 thyme sprigs
  • Place the uncovered cornish hens in the middle rack of the oven. Bake at 425°F for 50-60 minutes or until internal temperature of the hen reaches to 165°.
  • Remove the roasting pan and let rest at room temperature for 20 minutes before serving.

Serve & enjoy!

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    Keyword best cornish hen, easy cornish hen, oven roasted cornish hen, roasted cornish hen
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    Main Dishes

    Chicken Recipes

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    Easy Chicken Stew

    Nothing is better than Chicken Stew. Easy Chicken Stew is budget friendly and is a quick home cooked meal that can be ready in less than a hour. I suggest you buy baby potatoes and baby carrots so you can save time, making this recipe that much easier. Every minute saved is a minute earned, especially if you have busy schedule like me. Try this dish and taste the elegance of this simple hearty stew.

    Braised chicken and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chicken thighs is the preferred choice of meat as it does not get tough if you over cook it. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development. 

    I work to compress recipes into short videos with easy to follow recipes. Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

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    Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside.

    Heat the dutch oven or pot to medium heat. Add chopped bacon and cook until crispy. Remove cooked bacon and set aside. 

    In the same dutch oven/pot add chicken cubes (discard some bacon grease if needed). Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Then remove and set aside.

    In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce, mix everything together & sauté for 2-3 minutes.

    Add baby carrots, chopped celery and cook for 2-3 minutes. Sprinkle flour and mix everything together.

    Pour 2 cups of chicken broth and then deglaze the bottom of the pot. 

    Turn up the heat to high and bring to a simmer. Return seared chicken, cooked bacon, potatoes, 2 cups chicken broth and gently mix everything together.

    Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid. 

    Turn down the heat to medium and cook for 30 minutes. Remove lid and discard herb bouquet. Gently stir everything and simmer uncovered for 20 minutes or until stew thickens. Season with salt & pepper if needed.

    Serve with bread.

    Enjoy!

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    Easy Chicken Stew

    Easy Chicken Stew is full of tender, juicy chicken swimming in a delicious stew with tender vegetables, making this dish a complete meal.
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    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Main Course
    Cuisine American
    Servings 6
    Calories

    Ingredients
      

    • 2 lbs boneless skinless chicken thighs cut into cubes
    • 1 lb baby potatoes cut in half
    • 1 lb baby carrots
    • 4 cups unsalted or low sodium chicken broth/stock
    • ¼ cup all-purpose flour
    • 2 tbsp tomato paste
    • 2 tbsp butter
    • 2 tsp salt
    • 1 tsp black pepper
    • 1 tsp Worcestershire sauce
    • 1 medium onion chopped
    • 2 celery stem chopped
    • 3 garlic cloves minced
    • 6 bacon cut into ½" cubes

    Herb Bouquet

    • 3 sprigs thyme
    • 2 sprigs rosemary
    • 2 bay leaves

    Instructions
     

    • Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside.
    • Heat the dutch oven or pot to medium heat. Add chopped bacon and cook until crispy. Remove cooked bacon and set aside.
    • In the same dutch oven/pot add chicken cubes (discard some bacon grease if needed). Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Then remove and set aside.
    • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce, mix everything together & sauté for 2-3 minutes. Add baby carrots, chopped celery and cook for 2-3 minutes. Sprinkle flour and mix everything together. Pour 2 cups of chicken broth and then deglaze the bottom of the pot.
    • Turn up the heat to high and bring to a simmer. Return seared chicken, cooked bacon, potatoes, 2 cups chicken broth and gently mix everything together. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.
    • Turn down the heat to medium and cook for 30 minutes. Remove lid and discard herb bouquet. Gently stir everything and simmer uncovered for 20 minutes or until stew thickens. Season with salt & pepper if needed.

    Serve with bread and enjoy!

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      Keyword best chicken stew, dutch oven chicken stew, easy chicken stew, homemade easy chicken stew, quick and easy homemade chicken stew
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      Dutch Oven Hearty Beef Stew

      Nothing is better than a Hearty Beef Stew. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development.

      I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. Try this dish and taste the elegance of this simple hearty stew.

      Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      Pat the beef dry and place in a large bowl. Coat with salt, pepper and mix. 

      Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef & remove.

      In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes.

      Add garlic and sauté for 30 seconds.

      Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot. Turn up the heat to high and bring to a simmer.

      Return seared beef to the pot. Pour in beef broth. Add chopped carrots & potatoes. Do not stir. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid. Place the dutch oven/pot in the middle rack of the oven.

      Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender Remove pot from oven. Discard herb bouquet. Gently stir the everything together with a wooden spoon.

      Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted.

      Season with salt & pepper to taste if needed.

      Serve with French bread. Enjoy!

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      Dutch Oven Hearty Beef Stew

      Dutch Oven Hearty Beef Stew is a classic approach to a delicious recipe that is full of tender meat and vegetables for a scrumptious meal that everyone will enjoy.
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      Prep Time 15 minutes
      Cook Time 2 hours 35 minutes
      Total Time 2 hours 50 minutes
      Course Main Course
      Cuisine American
      Servings 8
      Calories

      Equipment

      • Dutch Oven

      Ingredients
        

      • 3 – 3½ lbs chuck roast cut into 2"x2"
      • 3 cups unsalted or low-sodium beef broth/stock
      • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
      • ½ cup unsalted butter divided
      • 4 tbsp flour
      • 3 tbsp tomato paste
      • 2 tbsp Worcestershire sauce
      • 2 tbsp extra virgin olive oil
      • 2 tsp salt
      • 1 tsp black pepper
      • 2 lbs Yukon potatoes cut into 1" cubes
      • 5 carrots peeled & cut into 1"
      • 6 garlic cloves minced
      • 1 large sweet onion chopped

      Herb Bouquet

      • 3 sprigs rosemary
      • 3 sprigs thyme
      • 2 bay leaves

      Instructions
       

      • Preheat the oven to 400°F. Pat the beef dry and place in a large bowl. Coat with salt, pepper and mix.
      • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef & remove.
      • In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot.
      • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Pour in beef broth. Add chopped carrots & potatoes. Do not stir. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.
      • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender 
      • Remove pot from oven. Discard herb bouquet. Gently stir the everything together with a wooden spoon. Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

      Serve with French bread. Enjoy!

        Video

        Keyword best dutch oven hearty beef stew, dutch oven hearty beef stew, easy dutch oven hearty beef stew, hearty beef stew, quick and easy hearty beef stew
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        Beef Recipes

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        Oven Pork Loin with Potatoes & Carrots

        Oven Pork Loin with Potatoes & Carrots features a very tender and juicy meat that and deliciously tasty vegetables for a balanced meal. Biscuits, cornbread or my favorite bread is very tasty additions to the serving options. This affordable and easy to make selection is perfect for beginners trying to feed themselves all week or a family of five a couple of times. Full of natural flavor and this is a budget friendly recipe. Pork Loin is perfect for family meal planning. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. If you are pressed for time and want to create a home cooked meal that will have everyone banging their forks on the table in anticipation, then this is the dish for you. This recipe allows you to bring quality food to your family without monopolizing half of your day.

        Watch the video and follow the instructions below to have pork loin turns out so tender, juicy and flavorful; it makes cooking a breeze. Make sure you have plenty of dinner rolls so your family can wipe their plate clean. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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        In a bowl: combine salt, pepper, garlic, onion, thyme, rosemary and mix.

        Clean and pat the pork dry with a paper towel. Coat 2 tbsp of extra virgin olive oil all over the pork.

        Then rub the seasoning mixture all over the pork.

        Place pork in the middle of the baking sheet. Cook for 5 minutes for 425°F. 

        Meanwhile; place cleaned & cut potatoes in a bowl. Add 2 tbsp extra virgin olive oil. Season with salt & pepper. Mix everything together.

         Remove pork from the oven. Then turn down the oven to 325°F. Add potatoes to one side to the baking sheet. Add carrots to the other side of the baking sheet. Make sure to level the potatoes & carrots. Drizzle 2 tbsp extra virgin olive oil over the pork.

        Cook for 1 hour (20 minutes per-lb) at 325°F. 

        Remove pork from the oven and let rest for 15-20 minutes serving.

        Serve & Enjoy!

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        Oven Moist Pork Loin with Potatoes & Carrots

        Juicy Pork Loin with Potatoes & Carrots is a balanced meal that is extremely delicious.
        No ratings yet
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        Prep Time 15 minutes
        Cook Time 1 hour 5 minutes
        Total Time 1 hour 20 minutes
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Ingredients
          

        • 3 lbs pork loin
        • 6 tbsp (divided) extra virgin olive oil
        • 2 tsp salt
        • 2 tsp black pepper
        • 2 tsp garlic powder
        • 2 tsp onion powder
        • 2 tsp dried thyme
        • 2 tsp dried rosemary
        • 2 lbs yukon gold potatoes cut into 1"
        • 1 lb carrots peeled & cut into 1"

        Instructions
         

        • Preheat the oven to 425°F. Wrap the baking sheet in aluminum foil for easy cleaning later.
        • Clean and pat the pork dry with a paper towel. In a bowl: combine salt, pepper, garlic, onion, thyme, rosemary and mix. Coat 2 tbsp of extra virgin olive oil all over the pork. Then rub the seasoning mixture all over the pork. Place pork in the middle of the baking sheet. Cook for 5 minutes for 425°F.
        • Meanwhile; place cleaned & cut potatoes in a bowl. Add 2 tbsp extra virgin olive oil. Season with salt & pepper. Mix everything together.
        • Remove pork from the oven. Then turn down the oven to 325°F.
        • Add potatoes to one side to the baking sheet. Add carrots to the other side of the baking sheet. Make sure to level the potatoes & carrots. Drizzle 2 tbsp extra virgin olive oil over the pork. Cook for 1 hour (20 minutes per-lb) at 325°F.
        • Remove pork from the oven and let rest for 15-20 minutes before serving.

        Slice & Enjoy!

          Video

          Keyword best oven pork loin with potatoes and carrots, easy pork loin with potatoes and carrots, easy sheet pan pork loin, moist oven pork loin, oven pork loin with potatoes and carrots, sheet pan pork loin, the best oven pork loin
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          Pork Recipes

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          One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

          Simple and delicious Hainanese Chicken is delicious tasty and good to the last bite. Every asian home has eaten this meal because it’s cheap, simple and easy to make. The original Hainanese Chicken requires the whole chicken and is more time consuming. So when I don’t have time to cook the traditional way, I will use chicken thighs or drumsticks instead of whole chicken. This is my version of Hainanese Chicken Thighs (Cơm Gà Hải Nam). This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have tender and juicy Hainanese Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Hainanese Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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          Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt. 

          Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

          Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer. 

          Add chicken thighs (skin side up), ginger, green onions to the pan. 

          Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes. 

          Remove lid: discard ginger & green onions. Place chickens on a plate and cover.

          Mix the rice and season with salt if needed.

          Scallion Garlic Sauce- Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it’s going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

          Chili Soy Sauce – In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

          Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

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          One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

          Easy One Pot Hainanese Chicken Thighs that is full of authentic flavors and juicy textures.
          No ratings yet
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          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes
          Course Main Course
          Cuisine Asian, Chinese, vietnamese
          Servings 4
          Calories

          Ingredients
            

          • 4 bone-in chicken thighs with skin
          • 2 cups unsalted chicken broth
          • 1 ½ cups Jasmine white rice
          • 1 tbsp cooking oil
          • 0.50 oz ginger peeled & sliced
          • 2 green onions
          • 2 garlic cloves minced
          • salt

          Scallion Sauce

          • ½ cup chopped scallions
          • ¼ cup canola, vegetable or peanut oil
          • 1 tbsp grated ginger
          • 4 garlic cloves minced

          Sesame Soy Sauce

          • 2 tbsp soy sauce
          • 1 tbsp lime
          • 1 tsp sesame oil
          • 1-2 Thai peppers

          Instructions
           

          Hainaniese Chicken

          • Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt.
          • Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds. Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer.
          • Add chicken thighs (skin side up), ginger, green onions to the pan.
          • Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes.
          • Remove lid: discard ginger & green onions. Place chickens on a plate and cover. Mix the rice and season with salt if needed.

          Scallion Garlic Sauce

          • Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it's going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

          Chili Soy Sauce

          • In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

          Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

            Video

            Keyword best hainanese chicken, com ga hai nam, easy hainanese chicken thighs, one pot hainanese chicken, one pot hainanese chicken thighs, quick and easy hainanese chicken
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            Mexican Shredded Beef (slow cooker, instant pot, stove pot & oven)

            Fork tender Mexican Shredded Beef is comforting, delicious and bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice on a bed of fresh mashed potatoes or rice for a complete balanced meal. Bread also make good partners for the drippings if having an open faced sandwich. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves this juicy tender Mexican Shredded beef entree and believe you will too.

            Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A meal like this will warm the stomachs and the hearts during a shared eatfoodlicious experience. Thanks for visiting and see you again soon.

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            In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. 

            Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.

            Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.

            Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves.

            Place roast in a bowl/plate.

            Shred the roast and discard any fat (optional). 

            Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

            Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice.

            Enjoy!

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            Mexican Shredded Beef (slow cooker, instant pot, stove top & oven)

            Authentic southwestern style Mexican Shredded Beef is fork tender, delicious and juicy.
            No ratings yet
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            Prep Time 5 minutes
            Cook Time 10 hours
            Total Time 10 hours 5 minutes
            Course Main Course
            Cuisine Hispanic
            Servings 8
            Calories

            Ingredients
              

            • 3 ½ – 4 lbs chuck roast boneless
            • ½ cup unsalted low-sodium beef broth
            • ½ cup tomato puree
            • 3 tbsp lime juice
            • 2 tbsp chili powder
            • 2 tsp onion powder
            • 2 tsp garlic powder
            • 2 tsp ground cumin
            • 1 ½ tsp salt
            • 1 tsp black pepper
            • 1 tsp spanish paprika
            • ½ tsp ground cayenne pepper
            • 3 bay leaves

            Instructions
             

            • Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix.
            • Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
            • Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes.
            • Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed.

            Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice. Enjoy!

              Video

              Notes

              Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
              Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
              Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender. 
              Keyword Authentic Mexican Shredded beef, easy mexican shredded beef, mexican shredded beef, Shredded beef burrito, Shredded beef enchiladas, Shredded beef tacos, slow cooker Mexican shredded beef
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