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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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This great shredded beef dish gets nicely tender from the long cooking and makes a great filling for tacos, burritos, enchiladas, and chimis. Cooks easily in your crockpot. Ingredients:
1 1/2 lbs boneless beef chuck roast |
1 large onion, sliced |
1 (4 ounce) can chopped green chilies |
2 beef bouillon cubes |
1 1/2 teaspoons dry mustard |
1 tablespoon minced garlic |
1 teaspoon seasoned adobo seasoning (note that this latino seasoning is made with salt, cumin and garlic and is not the phillipine versio) or 1 teaspoon salt |
6 -8 peppercorns |
1 cup salsa |
Directions:
1. Place beef in crockpot.
2. Cover roast with remaining ingredients except salsa.
3. Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
4. Remove the beef from the crockpot and set the cooking liquid aside.
5. Using two forks, shred beef.
6. Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
7. Adjust the seasoning and add salt and pepper if necessary.
8. Use as a filling for tacos, burritos, enchiladas, chimis, etc.
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