Southwest Shredded Beef
Ingredients
The sauce
-
3
oz
tomato paste
-
2
cloves
garlic, minced
-
1
Tbsp
chili powder
-
2
tsp
cumin
-
1
tsp
oregano
-
¼
tsp
cayenne pepper
-
½
Tbsp
brown sugar
-
1
Tbsp
cornstarch
-
1
cup
beef broth
The beef
-
3
lb
boneless beef rump or shoulder roast
-
½
tsp
salt (optional)
Instructions
- Whisk together the tomato paste, garlic, chili powder, cumin, oregano, cayenne pepper, brown sugar, cornstarch, and beef broth in a bowl.
- Trim any large pieces of fat from the beef roast and cut the meat into 2-inch chunks.
- Place the beef chunks in the slow cooker and pour the sauce over the meat.
- Cover the slow cooker, set it to high, and cook for 4 to 5 hours, or 8 hours on low.
- After 4 hours, use tongs to stir and shred the meat in the sauce, cooking longer if necessary until tender.
- Taste the meat and sauce, adding salt if needed, then serve hot over rice, in tacos, or in burritos.
Nutrition Facts (estimated)
Servings
12 (1/3 cup each)
Calories
157
Total fat
5.13g
Total carbohydrates
3.51g
Total protein
24.89g
Sodium
272.88mg
Cholesterol
0mg
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