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Shredded Mexican Beef

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PREP TIME
25 min
COOKING TIME
500 min
TOTAL TIME
525 min
SERVINGS
12 servings
Dinner U.S.
Shredded Mexican Beef
Ingredients
  • 1 (4 pound) beef bottom round roast or other lean roast
  • 2 teaspoons ground black pepper
  • 1 large onion, diced
  • 1 (7 ounce) can chopped green chilies
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
  • 1 cube beef bouillon
Instructions
1
Remove any surplus fat from the roast and divide it into four manageable portions.Sprinkle black pepper liberally over each piece. Place the roast pieces in a slow cooker to begin cooking. Add sliced onions, diced green chiles, chili powder, cayenne pepper, garlic powder, ground cumin, chipotle peppers in adobo sauce, and beef bouillon cubes to the slow cooker. Pour enough water into the container to cover approximately one-third of the roast.
2
Seal the slow cooker and cook on High heat setting for 8 hours, or until the meat starts to disintegrate. If necessary, add more water to maintain a moist environment and prevent the roast from drying out.
3
Switch the slow cooker to Low heat setting. Using a slotted spoon, transfer the cooked meat to a large bowl. Utilize two forks to shred the meat into bite-sized pieces.
4
Return the shredded meat to the slow cooker and reheat for approximately 20 minutes before serving.