Shredded Beef for Tacos or Burritos

JenniferK2's Note:

We love tacos around here, so this is a favorite. I have used the meat to make burritos and enchiladas too. This recipe also works well with pork. The house smells so good when it is cooking! Leftovers freeze great too.

• Total Time: 8 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 8

• 3 lbs beef roast, trimmed of excess fat (I have used brisket, chuck, sirloin, bottom round)
• 1 large onion, diced
• 1 cup beef broth
• 4 ounces tomato sauce
• 1/4 cup lime juice
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon cilantro
• 1 jalapeno pepper, seeded and chopped (leave some seeds if you want it spicier)

Directions:

1. Place onion in slow cooker and top with beef roast.
2. In a small bowl, whisk together remaining ingredients and pour over beef roast.
3. Cook on low for about 8 hours.
4. Remove roast from slow cooker, reserving juice.
5. Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
6. Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.

Reviews

[The Normans]

Mmmmmmmmmmmmmmmmm, yummy! We are appreciating more and more these days cooking dishes from scratch rather than using seasoning packets from supermarkets. This was definitely a winner in our household. Thank you.

[ms.susan]

OMG! This meat is WONDERFUL! I rated it a couple of years ago...but I have to say, tonight I used it in enchiladas, baked with salsa verde and Kraft Mexican Cheese....absolute heaven!

[MommaBenke]

AMAZING! When the time was up the roast simply fell apart when I touched it with a fork. It was delicious. I cooked it ahead of time and shred it. I reserved extra juice so that when I heat it up it didn't dry out. It was amazing!