Ingredients: |
Ingredients: 3 lbs boneless beef chuck-eye roast trimmed and quartered
1 large yellow onion thinly sliced
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon granulated garlic powder
1 teaspoon mild chili powder
1 teaspoon smoked paprika
1 ¼ teaspoon kosher salt divided
To add at the end
lime juice
Optional serving suggestions
corn or flour tortillas, chopped onion, chopped cilantro, sliced radish, lime wedges, hot sauce
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Directions: |
Directions:Place the onion, tomato paste, and ¼ teaspoon of salt in the bottom of a 6-quart slow cooker, stirring until well combined.
In a small bowl, stir together the cumin, garlic powder, chili powder, smoked paprika, and 1 teaspoon salt in a small bowl.
Sprinkle the spice mixture evenly over the meat, patting the mixture onto all sides.
Place the meat on top of the onion mixture.
Cover and cook on high for 9-10 hours on low or 6-7* hours on high. Do not uncover during this time.
Uncover and test the meat by shredding a bit with a fork. If it does not shred very easily, cover and cook for an additional 30-60 minutes.
Remove to a cutting board and shred with two forks, discard fat. Add back to the slow cooker, along with the lime juice, and stir with the remaining juices.
Serve warm with tortillas and toppings of choice.
Notes
*Depending on the heat level of your slow cooker and thickness of your roast, cook time may vary. It took my slow cooker 6 hours on high to achieve shreddable meat, though yours may take more or less.
If the meat is still not very tender and shreddable at the end of the directed cook time, simply cover and add time in 30 minute increments oh high until it shreds easily.
You can also strain the cooking liquid into a fat separator before adding the meat back to the slow cooker. |
This recipe for Mexican-Inspired Shredded Beef is from