Richly seasoned beef, slow cooked, and served with roasted peppers and onions. You will love this Carnita Style Beef.
This post is sponsored by Gourmet Garden Herbs & Spices. All opinions are my own.
What I love about this dish is that there is very little hands-on cooking time. It bakes in the oven for just shy of 2 hours, then a couple minutes of prep and it is ready for your guests to top the way they like on tortillas. I love foods that our guests can personalize to their tastes.
To make this dish even simpler, I am utilizing herbs from Gourmet Garden. Gourmet Garden’s herbs are just like using fresh herbs from the garden. They are refrigerated and found in the fresh produce section near the fresh herbs. These can be used in place of dried herbs with about a two to one ratio.
How to Make Carnita Style Beef
To begin, preheat your oven to 450 degrees. Salt & pepper a 3 lb chuck roast that has been dried with paper towels.
Heat 2 tablespoons of oil in a large oven-safe skillet. Cast iron is ideal. Heat over medium high heat until nice and hot.
Place the chuck roast in the skillet and let it sit for 4 minutes undisturbed to give it a nice sear.
Turn it over and sear for 4 minutes on the other side as well.
Meanwhile, measure out 2 tablespoons of chili powder, 1 1/2 tablespoon of cumin, and you’ll need 4 ounces of diced green chilies.
When the beef is seared, place it on plate and turn the heat in the skillet all the way down.
Stir in the chilies and spices.
Now for your herbs. You’ll need 2 teaspoons of fresh oregano. The Gourmet Garden herbs will substitute for equal amounts of fresh herbs or a 2:1 ration for dried herbs (2 tsp GG oregano = 1 tsp dried oregano)
And you’ll need 1/4 cup of fresh garlic. (About 6 cloves) This is where the Gourmet Garden herbs come in handy…I don’t have to peel and mince garlic!
Stir this all together in the skillet and let it cook for a minute.
Pour in 2 cups of beef broth and stir together. Turn off the heat.
Place the chuck roast back into the skillet and carefully cover the skillet with heavy duty foil. Seal the edges closed – you’ll want to use potholders for this. Place it in your oven on a shelf in the middle. (You’ll need a lower shelf as well.) Begin baking for 1 hour and 45 minutes.
Half an hour before the roast is done baking, slice up three bell peppers (multi colors), and a large onion. Put them in a bowl and toss them with a little olive oil.
Place them on a baking sheet and salt & pepper them. Place the sheet on the lower shelf in your oven and bake 25-30 minutes until you get some good color.
Remove your roast from the oven and look at this gorgeous color!
Place the roast on a cutting board and cut or shred it up.
Place the beef back in the skillet and stir it into the sauce.
Serve the beef with the roasted peppers and onion, guacamole, sour cream, black olives, salsa, lime wedges, or other toppings your guests (or family) may enjoy.
If you would like to give Gourmet Garden’s herbs a try, you can get a coupon and sign up for their newsletter on their website: Gourmet Garden
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Carnita Style Beef
- 3 lb beef chuck roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tb extra virgin olive oil, or coconut oil
- 2 Tb chili powder
- 1 1/2 Tb cumin
- 4 ounces of diced, green chilies
- 2 teaspoon fresh oregano
- 6 cloves garlic, minced
- 2 c beef broth
- 3 bell peppers, mulit colors
- 1 large onion
- extra virgin olive oil
- salt & pepper
For Serving (options)
- tortillas, FOR PALEO: use Siete or other paleo-friendly wraps
- sour cream
- black olives
- lime wedges
- sliced jalapeno peppers
- To begin, preheat your oven to 450 degrees. You will need one oven shelf in the middle of the oven and another in the lower part of the oven.
- Pat the roast dry with paper towels and then salt and pepper both sides.
- Heat the oil in a large oven-safe skillet (cast iron is ideal).
- Once the oil is good and hot, but not quite smoking, place the roast in the skillet and let it sit undisturbed for 4 minutes to get a lovely brown sear.
- Turn it over and sear the other side for 4 minutes.
- Remove the roast to a plate and turn the heat in your skillet all the way down.
- Add the green chilies, chili powder, cumin, garlic, and oregano. Stir together and let it cook a minute or so.
- Whisk in the beef broth.
- Place the roast back in the skillet and turn off the heat.
- Using potholders, carefully cover the skillet with foil. Seal the edges tightly.
- Place the skillet in the oven on the shelf in the middle of the oven.
- Bake for 1 hour and 45 minutes.
- When the roast has about 35 minutes left, cut the peppers into strips and the onion into wedges. Toss them with a little oil and place them on a baking sheet.
- Sprinkle with salt and pepper and then slide them into the oven on the lower shelf. Bake these for the final 30 minutes of the roast's baking time until nice and colorful.
- When done baking, remove the roast to a cutting board, saving the liquid in the skillet. Cut or shred the beef and then put it back in the skillet and stir in with the sauce.
- Serve on tortillas, topped with your roasted peppers and onion, sour cream, guacamole, black olives, lime wedges, and anything else you like.
Nutritional information is auto-generated and the accuracy is not guaranteed.