Take your favorite dry rub and give your beef a little love, make sure you spread the rub thoroughly and massage into the meat. Make sure that every little inch is covered, don’t forget the bottom, sides–all around! Top your chuck roast with bay leaves for extra flavor and grab thatKikkoman Ponzu Sauce! This is where you can decide how you want to cook your beef. There’s quite a few choices that will result in the same delicious outcome! You can either use a pot where you can boil the beef chuck roast in either water or beef broth, this makes for shorter cooking time. Or you can use a pan to fry it, though I find this way makes the meat less tender than the latter. But, if you are in no rush, you can use a slow cooker for mouth watering results! But, to keep it under 60 minute cook-time, I suggest you boil it!
I poured about 1/3 of the Kikkoman Ponzu Lime Sauce bottle and poured it all over the chuck roast. I let it sit for about 5 minutes so it can soak up the flavor of the sauce. It really gets the juices going. After letting it sink in, I added pre-made beef broth to my cooker and let it simmer to perfection.
If you are boiling it, you do the exact same thing. Dry rub, add Kikkoman Ponzu Lime Sauce, soak and then add broth or water and simmer to perfection! In between boiling, you can cut the chuck roast in large pieces for faster cooking. Once the beef chuck roast is cooked to your preference, remove beef with a pair of tongs from the broth. Use two forks and begin to shred and separate beef. It should be super tender and break apart easily. Remove about 3 parts of the broth and set aside, leave the remaining broth and add your shredded beef to it. Use tongs to mix it until the broth is completely covering the beef. Add the entire bottle ofKikkoman Teriyaki Sauce–mix well and you’re done! Suggest serving beef with Spanish rice.
Recipe: Lime Teriyaki Carne Deshilachada y Arroz by Nancy Polanco
