Spicy Shredded Mexi Beef Roast (Crock Pot)

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READY IN: 8hrs 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place beef roast in a 5-quart crock pot.
  • Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
  • Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
  • Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
  • If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
  • Season sauce with more salt if desired.
  • Transfer the roast to a cutting board or large platter.
  • Shred the meat using two heavy forks.
  • Return the shredded meat to the slow cooker; cover and allow to warm.
  • Serve in crusty buns.
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