Slow Cooker Mexican Shredded Beef

• Meat

  • 4 lb Beef chuck, roast

• Produce

  • 1/4 tsp Cilantro
  • 1 Jalapenos
  • 1 (15-oz. can Tomatoes, stewed
  • 1 cup White onion

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Cooking oil

• Nuts & Seeds

  • 1/8 tsp Cumin

• Beer, Wine & Liquor

  • 1 cup Beer

• Other

  • 5-quart or larger

Found on themagicalslowcooker.com

Description

Ingredients

• 4 lb. beef chuck roast
• cooking oil
• 1 cup diced white onion
• ½ tsp. salt
• ¼ tsp. pepper
• ⅛ tsp. cumin
• 1 (15-oz.) can stewed tomatoes
• ¼ tsp. chopped cilantro
• 1-2 jalapenos, sliced (2 for extra spicy)
• 1 cup beer (water or beef broth will do here if you dont do beer)
• 5-quart or larger

Directions

• In a large skillet set over medium-high heat on the stove top, add the cooking oil. When the cooking oil is hot, brown the chuck roast on all sides.
• Add the chuck roast to the slow cooker.
• Add a little more oil to the pan and saute the onions until they are slightly brown, 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!