Pulled Beef Tacos

Serves 4-6, makes about 16 tacos

Ingredients:

- 2-2.5 lb Rocklands chuck roast

- Salt & fresh ground black pepper

- Olive oil

- 5 cloves garlic

- 1 large yellow onion or 2 medium onions

- 1 bunch fresh thyme

- 3 cups water or stock

Toppings:

- 2 limes

- 1 bunch of cilantro

- Greek yogurt/sour cream

- Hot sauce of choice

- 5 radishes

- 2 avocados

- 1/4 head purple cabbage

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Technique:

1. Rub chuck roast all over with salt & fresh ground black pepper. Heat oil over high heat in a heavy-bottomed dutch oven. Sear roast on all sides until it has a deep brown color, then remove roast and set aside.

2. Reduce heat to low and add garlic, onions, fresh thyme, and a large pinch of salt to the dutch oven and sautee until onions are tender. Return the chuck roast to the pan and add 3 cups of water.

3. Increase heat to high until boiling then immediately remove from heat, cover dutch oven, and place into 325F oven. Cook for about 3 hours or until meat is falling apart, or easily pulled apart with a fork.

4. Remove beef from pot and place on a cutting board. Shred with 2 forks.

5. Increase oven temperature to 400F. Place shredded beef on a baking sheet and sprinkle generously with salt, returning to hot oven for about 10 minutes or until edges are crispy - don’t leave so long that the beef dries out.

6. Serve with corn tortillas and fresh vegetables.