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Crock Pot Mexican Shredded Beef
by
DrDan
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%20Start%20with%20a%20approx%202%201/2%20pound%20chuck%20roast.%20Cut%20into%20quarters.%20This%20will%20give%20more%20surface%20area%20to%20be%20flavored%20and%20help%20placing%20in%20the%20crock%20pot.%20If%20there%20are%20big%20chunks%20of%20fat,%20remove%20them.2)%20In%20a%20smaller%20crock%20pot%20(this%20is%203.5%20qt)%20add%201-14%20oz%20can%20beef%20broth,%202%20T%20chili%20powder,%202t%20cumin,%201%20small%20onion%20chopped,%203%20oz%20tomato%20paste,%201%20t%20salt,%201%20t%20garlic%20powder%20and%201/2%20t%20pepper.%20Submerge%20the%20meat%20in%20the%20liquid.3)%20Cook%20on%20low%20for%204%20hours.%20Remove%20the%20meat%20from%20the%20pot.%20Shred%20and%20remove%20any%20fat.%20Remove%20the%20braising%20liquid%20from%20the%20crock%20pot%20and%20set%20aside.4)%20Place%20shredded%20beef%20back%20in%20the%20crock%20pot%20and%20add%20about%201%20cup%20of%20braising%20fluid%20back%20to%20the%20beef.%205)%20Set%20the%20slow%20cooker%20on%20warm%20until%20needed%20for%20serving.%3C/p%3E%3Cp%3EDetails%3C/p%3E%3Cp%3EPrep%20time:%205%20mins%20Cook%20time:%204%20hour%20Total%20time:%204%20hour%205%20mins%20Yield:%208%20serving%3C/p%3E){kind=link}