Everyday Shredded Beef Filling (ATK, Slow-Cooker)

From America's Test Kitchen's "Slow Cooker Revolution". An easy and tasty way to make shredded beef. This turned out a bit spicy for me, so you might want to adjust the amount of chili powder. I served some over mashed potatoes and some in warm flour tortillas. It would also make good enchilada or burrito filling.

• Ready In: 9 hrs 20 mins
• Yields: 4 cups

Ingredients

• 2  onions, minced
• 1⁄3 cup chili powder
• 3  tablespoons  vegetable oil
• 6  garlic cloves, minced
• 1  tablespoon ground coriander
• 1  tablespoon ground cumin
• 1⁄2 teaspoon cayenne pepper
• 1 (15 ounce) can tomato sauce
• 2  teaspoons sugar
• 3  lbs boneless beef chuck roast, trimmed and halved
•  salt and pepper, to taste
• 1  tablespoon fresh lime juice

Directions

1. Microwave onions ,chili powder, oil, garlic, coriander, cumin, and cayenne in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. (You can do this the night before to make it easier to put together in the morning). (ATK used 6 qt cookers, I used a 5 qt and I think a 4 qt is large enough).
2. Stir tomato sauce and sugar into slow cooker.
3. Season beef with salt and pepper add to slow cooker and coat evenly with the sauce.
4. Cover and cook on Low for 9 to 11 hours, or High for 5 to 7 hours.
5. Transfer beef to a large bowl let cool slightly, then shred in bite-sized pieces, discarding excess fat; cover to keep warm.
6. Let braising liquid settle and spoon off fat from surface with a large spoon.
7. Toss shredded beef with 1 cup of the braising liquid, adding more liquid as necessary. Stir in the lime juice and season with additional salt and pepper.
8. Refrigerate leftovers for up to 3 days or freeze for up to 1 month.