Slow Cooker Shredded Mexican Beef
This spicy shredded beef is fantastic in tamales, tacos, burritos, enchiladas, carnitas, nachos, you name it!
Servings: 8
Ingredients
- 1 (4 lb.) boneless beef chuck roast
- 2 (4 oz.) cans diced green chiles
- 2 chopped chipotle peppers in adobo sauce
- 2-3 cloves garlic minced
- 2 T. chili powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Trim any excess fat from the roast. Place the roast in a 6-quart slow cooker.
- In a small bowl, combine the green chiles, chipotle peppers in adobo sauce, garlic, chili powder, oregano, cumin, salt, and pepper.
- Spread half of the mixture over the roast; turn the roast over and spread the remaining mixture over the top.
- Cover and cook on LOW for 8 to 10 hours. Remove the roast and shred meat, return meat to the slow cooker and continue to cook for another 15-20 minutes more.
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