Shredded Beef

Name: Shredded Beef
Cuisine: American
Ingredients: 1 teaspoon cumin; 2 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1 small can hatch chili (optional); 1 cup beef broth; 2 tablespoon olive oil; 1 small onion diced; 2-2.5 pound chuck roast; 2 tablespoons tomato paste

thatonemichele @cook_3904529

Bethesda, MD

This can make a taco bowl better than chipotle! So delicious and easy to make!

thatonemichele @cook_3904529

Bethesda, MD

This can make a taco bowl better than chipotle! So delicious and easy to make!

Saved

Ingredients

1 teaspooncumin
2 teaspoonchili powder
1/2 teaspoonsmoked paprika
1small can hatch chili (optional)
1 cupbeef broth
2 tablespoonolive oil
1small onion diced
2-2.5 poundchuck roast
2 tablespoonstomato paste

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Steps

1

Mix dry seasonings and rub onto all sides of roast
2

Add 2 tablespoon of olive oil to pan, stovetop should be on medium high to high to get a good sear on the roast.
3

Sear all sides of roast for about 2 minutes
4

Place roast in slow cooker
5

To searing pan, add diced onion and sauté for 2-3 minutes stirring to deglaze
6

Add beef broth, tomato paste, and hatch chili to onions and simmer until sauce is reduced.
7

Pour sauce over roast in the slow cooker.
8

Place slow cooker on high for 3-4 hours or low for 5-6 hours
9

Shred beef and use some of the remaining juice to keep beef moist. Serve as taco meat or as a mixed bowl similar to chipotle. You won’t be disappointed!
10

I recommend using the leftover juice to make rice. 1 cup rice, 2 cups juice for 25 mins.