Wednesday, June 13, 2012

Crockpot Shredded Mexican Beef

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I love this recipe.  It is so easy and oh so good.  And it uses the crock pot...even better.  And I use a frozen roast.  Can you say "stupid simple"?  Oh ya.

Mexican shredded beef has so many uses.  Just substitute where ever you would use ground beef taco meat for a meal that seems just a little more special. 

Crockpot Shredded Mexican Beef
  • 1 beef roast (3-5 pounds) - preferably grass-fed
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 3/4 C beef broth
  • 1/2 t parsley
  • 2 t chili powder
  • 1-1/2 t cumin
  • 1/2 t cayenne (or more depending on how hot you like it)
  • 1/2 t oregano 
  • 1/2 t smoked or regular paprika
  1. Over medium flame, heat lard or bacon grease in large skillet.  Add frozen (or not) roast.  Sear roast, in covered skillet, on all sides until nice and brown.
  2. Place roast in crockpot.
  3. Pour off grease that is left in skillet, leaving a small amount for sauteing the onions and garlic.
  4. Saute onions in skillet 3-5 minutes or until beginning to soften.  Add minced garlic and saute for additional 2-3 minutes.  Add broth and spices.  Stir to deglaze pan.  Pour mixture over roast.
  5. Cook in crockpot 6-7 hours on HIGH or 10 hours on LOW, until roast is falling apart.
  6. Remove roast from crockpot.  Allow to cool enough to shred.  Try not to eat too much of this before dinner.
  7. Add shredded beef back in with juices.
  8. Use for whichever dish you choose.
  9. Leftover meat freezes well.
This recipe shared on Real Food Wednesday.

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