oven beef barbacoa
this oven braised barbacoa has often been described as better than any restaurant's . try it for yourself to judge the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas .
yellow onion, garlic, lime, vegetable oil, boneless beef chuck roast, salt, ground black pepper, beef broth, hatch mild diced green chiles, chipotle peppers in adobo, light brown sugar, ground cumin, dried oregano, cinnamon
- 1.0 yellow onion
 - 4.0 clove garlic
 - 1.0 lime
 - 2.0 tablespoon vegetable oil
 - 1.0 boneless beef chuck roast
 - 2.0 tablespoon salt
 - 2.0 teaspoon ground black pepper
 - 1.0 cup beef broth
 - 1.0 can hatch mild diced green chiles
 - 3.0 chipotle peppers in adobo
 - 1.0 tablespoon light brown sugar
 - 2.0 teaspoon ground cumin
 - 1.0 teaspoon dried oregano
 - 0.1 teaspoon cinnamon

- preheat the oven to 275degf.
 - cut the onion into 1 inch thick wedges.
 - remove the garlic cloves from their skins and roughly chop.
 - cut the lime in half.
 - set a large dutch oven or oven safe pot over high heat and add the vegetable oil.
 - pat the beef dry with paper towels, then place it on a large plate and coat on all sides with salt and pepper.
 - add the beef to the pot.
 - sear, without moving, until browned, 2 minutes.
 - flip the beef and sear an additional 2 minutes on the opposite side.
 - remove the roast from the pan and transfer to a large plate.
 - squeeze the juice from the lime halves into the pot to deglaze the bottom.
 - add the onions and garlic to the pot.
 - pour the beef broth over the onions, and add the green chilis, chipotle peppers, brown sugar, cumin, oregano, and cinnamon.
 - stir gently to distribute the spices in the broth.
 - return the roast to the pan.
 - remove the pot from the heat and cover.
 - roast on middle rack of oven until the meat is extremely tender and easily shredded with a fork, and the internal temperature reaches 145degf, 3 1/2 4 hours.
 - check to see that pot roast is done.
 - remove from oven or add time as needed.
 - transfer the pot roast to a large serving dish.
 - shred the meat with two forks, and serve immediately.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 yellow onion
- 4.0 clove garlic
- 1.0 lime
- 2.0 tablespoon vegetable oil
- 1.0 boneless beef chuck roast
- 2.0 tablespoon salt
- 2.0 teaspoon ground black pepper
- 1.0 cup beef broth
- 1.0 can hatch mild diced green chiles
- 3.0 chipotle peppers in adobo
- 1.0 tablespoon light brown sugar
- 2.0 teaspoon ground cumin
- 1.0 teaspoon dried oregano
- 0.1 teaspoon cinnamon

 ### Assistant: The ingredients you'll need are:
- 1.0 yellow onion
- 4.0 clove garlic
- 1.0 lime
- 2.0 tablespoon vegetable oil
- 1.0 boneless beef chuck roast
- 2.0 tablespoon salt
- 2.0 teaspoon ground black pepper
- 1.0 cup beef broth
- 1.0 can hatch mild diced green chiles
- 3.0 chipotle peppers in adobo
- 1.0 tablespoon light brown sugar
- 2.0 teaspoon ground cumin
- 1.0 teaspoon dried oregano
- 0.1 teaspoon cinnamon


You can follows these steps to make the recipe:
- preheat the oven to 275degf.
- cut the onion into 1 inch thick wedges.
- remove the garlic cloves from their skins and roughly chop.
- cut the lime in half.
- set a large dutch oven or oven safe pot over high heat and add the vegetable oil.
- pat the beef dry with paper towels, then place it on a large plate and coat on all sides with salt and pepper.
- add the beef to the pot.
- sear, without moving, until browned, 2 minutes.
- flip the beef and sear an additional 2 minutes on the opposite side.
- remove the roast from the pan and transfer to a large plate.
- squeeze the juice from the lime halves into the pot to deglaze the bottom.
- add the onions and garlic to the pot.
- pour the beef broth over the onions, and add the green chilis, chipotle peppers, brown sugar, cumin, oregano, and cinnamon.
- stir gently to distribute the spices in the broth.
- return the roast to the pan.
- remove the pot from the heat and cover.
- roast on middle rack of oven until the meat is extremely tender and easily shredded with a fork, and the internal temperature reaches 145degf, 3 1/2 4 hours.
- check to see that pot roast is done.
- remove from oven or add time as needed.
- transfer the pot roast to a large serving dish.
- shred the meat with two forks, and serve immediately.
- .

