3 lbs boneless chuck roast
3 TBS olive oil, divided
1 TBS plus 1 tsp ground cumin, divided
Sea Salt and ground black pepper
1 4.5oz can chopped green chilis (could probably use the real thing...maybe 1 or 2)
1/8 cup chili powder
1 tsp dried oregano
4 cloves garlic, minced
2 cups chicken broth
3 large onions, cut into 12 wedges
3 large green bell peppers, cut into 12 wedges
fresh cilantro
fresh lime wedges
Adjust oven racks to lowest and middle positions and preheat to 450. Place dutch oven (I used my cast iron one that has a lid) over low heat.
Meanwhile, place roast into large bowl and coat with 1 TBS olive oil and season with 1 TBS ground cumin, plus plenty of salt and pepper. Mix chilis, chili powder, remaining cumin and oregano in a small bowl.
A few minutes before searing, increase heat to a medium high heat until nice and hot. Add roasts and sear, turning once until it has a nice brown crust, about 8 minutes total. Transfer roast to a place and add garlic to the pot and cook, stirring, about 30 seconds. Add chili mixture and cook, stirring, about another 30 seconds. Add chicken broth and bring to a simmer. Return roast and any juices on plate to pan. Cover dutch oven with lid (or with a couple of sheets of heavy duty tin foil until well sealed.
Place on middle rack of oven and cook for a total of 1 hour 30 minutes.
Meanwhile, about 30 minutes before roasts are done, toss peppers and onions with remaining 2 TBS olive oil and sprinkle generously with salt and pepper. Place in a roasting pan and place on bottom rack of oven and cook about 20 minutes or until crisp tender.
Remove everything from oven and shred meat.
Serve with peppers, onions, fresh cilantro and lime wedges. We also served mango/avocado salsa with it.
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