3 HRS 45 MINS
Time to Cook
Step 1Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef Shoulder Roast Boneless in stockpot; brown evenly. Pour off drippings; season with salt and black pepper.
Step 2Combine broth, tomato paste, cumin, oregano, garlic and bay leaves in medium bowl. Pour over roast; top with onions and bell pepper. Bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.
Step 3Remove roast from stockpot; reserve cooking liquid. Remove and discard bay leaves. Trim and discard excess fat from roast. Cut into 4 to 6 pieces; shred with 2 forks.
Step 4Return beef to reserved cooking liquid. Stir in lime juice. Cook over medium heat, uncovered, 4 to 7 minutes or until beef is heated through, stirring occasionally.
Step 5Season with salt and black pepper, as desired. Serve over rice and garnish with parsley.
Nutrition information per serving, 1/6 of recipe, using chuck shoulder: 265 Calories; 9 Calories from fat; 1g Total Fat (2 g Saturated Fat; 5 g Monounsaturated Fat;) 71 mg Cholesterol; 652 mg Sodium; 13 g Total Carbohydrate; 3.4 g Dietary Fiber; 32 g Protein; 5.5 mg Iron; 10.6 mg NE Niacin; 0.5 mg Vitamin B6; 3.3 mcg Vitamin B12; 7.1 mg Zinc; 34.3 mcg Selenium; 126 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.