Description
My husband grew up in southern California, and he says this shredded Mexican beef is the best he’s ever had. Use it in burritos, tacos, salads and more.
Ingredients
- 1 (4 pound) beef bottom round roast or other lean roast
- 2 teaspoons ground black pepper
- 1 large onion, diced
- 1 (7 ounce) can chopped green chilies
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
- 1 cube beef bouillon
Instructions
- Trim the roast of any excess fat
- and cut into four pieces. Rub with black pepper
- and place into a slow cooker. Add the onions
- green chiles
- chili powder
- cayenne pepper
- garlic powder
- cumin
- chipotle peppers
- and beef bouillon. Pour in enough water to cover 1/3 of the roast.
- Cover
- and cook on High until the meat begins to fall apart
- about 8 hours. Add water if needed to keep the roast from drying out.
- Turn the slow cooker to Low
- and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.
Prep Time: 25 mins
Cook Time: 8 hrs 20 mins
Total Time: 8 hrs 45 mins
Servings: 12