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Mexican Shredded Beef (Slow Cooker)


I've been holding out. I'm not sure why it's taken me a little over a year to share this recipe, so I apologize! I first made this recipe about a year ago to feed a small crowd (well, a crowd compared to my normal 3 people, but 8 may not be a crowd to many!), and I've made it many MANY times since, but never got around to taking pictures of it. If you like tacos, enchiladas, eating shredded beef just with a fork from te Tupperware container then you need this recipe in your life.

I generally just do ground beef when I make tacos because it's quick and a taco is always delicious, but the moment I tried this, nothing really compares. I probably make this beef about half the time and ground beef the other half, and we eat tacos quite often in our house.

What I love about this recipe is that it's easy to modify how hot or spicy you want it, but as is, it has a bit of a kick but isn't overly spicy. And you spend like 10 minutes prepping it before throwing it in the slow cooker to do the rest of the work for you!




Mexican Shredded Beef for the Slow Cooker
Ingredients: 
2lb. boneless beef road
1 tablespoon canola oil
1 onion, sliced
4 cloves garlic, minced
1/2 tablespoon tomato paste
3/4 cup beef broth
1/2 teaspoon dried parsley
2 teaspoons chili powder (more for a little extra heat, or use a hot version)
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (again, a little more for a little extra heat!)
1/2 teaspoon paprika
1/2 teaspoon dried oregano

Directions:
Heat oil in a large heavy skillet over medium-high heat. Liberally season the roast with salt and pepper. Add the roast to the skillet and brown all sides, about 2 minutes per side. Put in your slow cooker.

Add onion to the pan and cook about 2 minutes. Add garlic and tomato paste and cook for about another minute. Stir in broth and spices, scrapping up browned bits. Pour the "sauce" over the top of the roast.

Cook on low for 8-10 hours. Shred with two forks and allow to cook a few minutes longer. If you need to soak up any of the extra liquid you can put the slow cooker on high for a little bit after shredding the beef.

Source: Elly Says Opa

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