Kelly's Crock Pot smoked Roast Beef or Brisket #2 |
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Prep Time: 10 Minutes Cook Time: 470 Minutes |
Ready In: 480 Minutes Servings: 6 |
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My family enjoys Western style Mexican dishes and I use this for tacos, enchiladas, stuff Anaheim peppers, tostados, the list goes on. You can make it as spicy as you like. Season heavily because the spices steam away . Ingredients:
2 -4 lbs of any cut beef roast |
1 tablespoon kosher salt |
1/2-1 tablespoon cracked pepper |
2 tablespoons chili powder |
1 teaspoon garlic powder |
1 teaspoon ground cumin |
1 (6 ounce) can diced green chilies |
1/2 teaspoon cayenne pepper |
1 teaspoon liquid smoke |
Directions:
1. Wash and pat dry the roast. Trim any access fat. Set on top of the foil. Season all over with all of the spices.
2. Add the chilis over the top of the beef and fold the foil tightly around the roast or brisket.
3. Place in the crock pot and cook on a low temperature for 8-10 hours. Do not add any liquid to the crock pot!
4. Pull, chop, shred for your favorite dish or just eat it sliced!
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