INGREDIENTS

6 each  Garlic Cloves 
1/4 cup  Onion , chopped 
1 cup  Parsley Leaves 
1 cup  Cilantro Leaves 
1/4 cup  Oregano , fresh 
1/2 cup  Olive Oil  
1 Tbsp.  Lime Juice  
2 Tbsp. Red Wine Vinegar  
 Kosher Salt , as needed 
Red Pepper Flakes , as needed 
5 lbs.  Beef Chuck Roast 
2 qts.  Chicken Stock  

DIRECTIONS

1.) Pulse the garlic and onion in the food processor until finely chopped.

2.) Add parsley, cilantro, and oregano; pulse briefly until finely chopped.

3.) Transfer the mixture to a mixing bowl. Add the olive oil, lime juice, and vinegar, and stir. Season with salt and red pepper flakes to taste.

4.) Place meat in medium size rondeau, add chicken stock, cover and cook over medium heat for about 45 minutes or until fork tender.

5.) Remove meat, let cool, shred and toss with chimichurri sauce. Taste and adjust seasoning. Reserve refrigerated.