Red Chile Beef
2 tsp. canola oil
2 lb. chuck roast
Salt and pepper
1 jar Clean Plate Pantry New Mexican Red Chile sauce
In a large skillet heat oil over medium-high heat until shimmering. Pat the roast dry and rub it with generous salt and pepper. Sear in the skillet on both sides, until golden brown. Move roast to a slow cooker. Cover and cook on high for 4 hours or low for 7-8 hours. When finished cooking, shred beef and add 1 jar New Mexican Red Chile sauce. Reheat and serve.
Beef can be served with rice or in tacos, enchiladas, or burritos.