Mexican Shredded Beef

AQueen's Note:

A favorite around our house! A versatile use for inexpensive cuts of beef. We throw this in the crockpot in the morning and by dinner time we have flavorful shredded beef for tostadas, burritos or tacos.

• Total Time: 8 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 4

• 2 lbs chuck roast
• 1/2 teaspoon cumin
• 1/4 cup salsa fresca
• salt and pepper

Directions:

1. Place roast in the crock pot.
2. Cover meat with other ingredients.
3. Put lid on the crockpot. Set to low and cook for 8 hours.
4. Prior to serving - shred meat using two forks.
5. We often serve it with beans, tortillas, cheese, sour cream and salsa. But it is great in a salad, on nachos, in a roll with bbq sauce or let your imagination be your guide.

Reviews

[Chef Buggsy Mate]

Life has been full of chaos lately, so my crock pot has been seeing a great deal of use. We live in a very rural area, so the only place within 2 hours to get Mexican food (other then from my kitchen) is Taco Bell, and in my book, that doesn't count. I followed your recipe exactly except I added more salsa. The recipe gave us a good starting point however; I thought it could use more seasoning. I will be making this again, but will play with seasonings from my pantry. Made and reviewed for Spring PAC 2012.