Slow Cooker Tex Mex Shredded Beef
 
Prep time
Cook time
Total time
 
Ingredients
  • 2-2.5 lb beef roast (eye of round, etc)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 14.5 oz can of diced tomatoes
  • 4.5 can of green chilies
Instructions
  1. Place roast in the bottom of the slow cooker. Mix seasonings and sprinkle over roast.
  2. Rub into the roast with the back of a spoon. Pour tomatoes and green chiles over the top of the beef.
  3. Cook on low for 8 hours.
  4. Shredded beef with two forks and stir into sauce. Use a slotted spoon to remove from slow cooker and serve.
  5. Use as filling for tacos, burritos, enchiladas, nachos or on a bun, with your favourite Tex Mex topping!
  6. **The sauce may be very watery. If you'd like to serve it with the sauce, remove the beef from the slow cooker and set aside. Pour the sauce into a saucepan and cook until reduced. Shred the beef and mix with the sauce.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2016/02/tex-mex-slow-cooker-shredded-beef.html