The magical slow cooker
This fall-apart tender and flavorful Mexican shredded beef is several meals in one, making it an ideal go-to for any busy weeknight.
Prep Time: 20 Min
– 4 lbs. beef chuck roast – 2 Tbsp. cooking oil – 1 cup white onion diced – 1 tsp. salt – 1/2 tsp. pepper – 1 tsp. cumin – 15 oz. stewed tomatoes – 1/4 cup cilantro chopped – 1 jalapeño sliced – 1 cup beer beef broth or water
Cook Time: 10 HRS
Warm a large skillet over medium-high heat on the stove top. Once hot, add the cooking oil then brown the chuck roast on all sides.
Add the chuck roast to the slow cooker. Saute the onions until they are slightly brown then add them on top of the meat in the slow cooker. Add remaining ingredients to the slow cooker.
Cover and cook on LOW for 9-10 hours. When the cooking time is done, remove the meat on to a plate and shred. Discard any fat.
Remove the fat from the slow cooker, but leave about a cup of juices, add the meat in back into the slow cooker in the reserved juice. Serve and enjoy!