Start with a 2-3 pound beef roast. Cut into quarters. This will give more surface area to be flavored and help to place in the crock pot. If there are big chunks of fat, remove them.
In a smaller crock pot (i used 3.5 qt) add 1-14 oz can beef broth, 2 tablespoon chili powder, 2 teaspoon cumin, 1 small onion chopped, 3 oz tomato paste, 1 teaspoon salt, 1 teaspoon garlic powder and ½ teaspoon pepper. Submerge the meat in the liquid.
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. Be a little light on the liquid and add more if needed.
Set the slow cooker on warm until needed for serving.
A nicely marbled top round roast or an eye of round would be nice. But I prefer a chuck roast which will always be fall-apart tender.
Decease the sodium but using low sodium broth and cutting the salt.
Do not add too much fluid back into the shredded beef. It is much easier to add more than take it out.
Good refrigerated for 3-4 days and frozen for 3-4 months.
Add a minced jalapeno or change up the spices for your taste.
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