Mexican Style Shredded Beef

This Shredded Beef will melt in your mouth!

2 lb beef chuck roast
1/4 C water
3 Tb red wine vinegar
1 1/2 C beef broth (or water & bouillon)
2 Tb chili powder
1/2 t ground cumin

Trim fat from roast, simmer 30 minutes, covered, in a 5-Quart Cast Iron Dutch Oven with the 1/4 cup of water.

Uncover and let cook till browned and water has boiled away, turn as needed to brown.

Add rest of ingredients, bring to a boil, cover and simmer till tender and pulls apart easy, about 2 hrs.

Let cool, shred and mix with leftover sauce from pan

Tip: Divide beef into 2 portions, use one portion for Shredded Beef Casserole, Chili Relleno, or Empanadas and freeze the other for later use.