Crockpot Shredded Mexican Beef |
|
 |
Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 5 |
|
This came from Obesity Help. I have not tried this, just posting for easy finding. Ingredients:
6 lbs chuck roast |
8 ounces salsa (1/2 jarfavorite brand) |
4 ounces canned green chili peppers, chopped |
1 ounce old el paso taco seasoning (1 package, hot & spicy) |
1 ounce old el paso reduced salt taco seasoning (1 package) |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
4 ounces sazon seasoning (4 packet) |
3 tablespoons red sofrito sauce (spn) |
2 garlic cloves, minced salt to taste |
1 1/4 cups water |
Directions:
1. Trim the roast of any excess fat, and season with all ingredients listed above. Marinate to your liking (2 hours to 3 days, I usually leave it 3 days so the flavors are all through the meat) Place roast in foil large enough to enclose the meat.
2. Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Remove foil and reduce heat to Low. Continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
|
|