A slow cooker easy recipe that will give you a very moist and flavorful shredded Mexican beef that is perfect for any Mexican dish – nachos, tacos, burritos or enchiladas. The cooked roast will literally fall apart making a moist and juicy shredded beef.
Start with a small chuck roast in a small crock pot. Add some broth, spices and cook until fall apart tender.
A solid 4. Use this for a little fancier Mexican spread.
Notes: This is a “do it like you want” recipe. Add a jalapeno or change the spices, double it, do it in a bigger crock pot or cook it in a Dutch oven.
A cheaper cut like a chuck roast that is well marbled is a good place to start. You could use a leaner piece of meat and the last step of adding some braising fluid back in will help a lot but not quite the same.
This is “cooking for two” so I used a 2 1/2 pound roast in a 3.5 qt slow cooker. That makes about 8 servings. This recipe can be doubled into a larger crock pot easily.
Start with an approx 2 1/2 pound chuck roast.
Cut into quarters. This will give more surface area to be flavored and help placing in the crock pot. If there are big chunks of fat, remove them.
In a smaller crock pot (this is 3.5 qt) add 1-14 oz can beef broth, 2 T chili powder, 2t cumin, 1 small onion chopped, 3 oz tomato paste, 1 t salt, 1 t garlic powder and 1/2 t pepper. Submerge the meat in the liquid. Add a little more broth or water if you need to cover the meat.
Cook on low for 4 hours. Remove the meat from the pot. Shred and remove any fat. Remove the braising liquid from the crock pot and set aside.
Place shredded beef back in the crock pot and add about 1 cup of braising fluid back to the beef.
Set the slow cooker on warm until needed for serving.
December 7 2013