Slow Cooker Spicy Shredded Beef
Ingredients
The beef
The seasoning and sauce
-
2
Tbsp.
olive oil
-
1
cup
white onion, chopped
-
1
cup
tomato, chopped
-
⅓
cup
green pepper, chopped
-
⅓
cup
red pepper, chopped
-
2
Tbsp.
jalapeño, minced
-
1
Tbsp.
garlic, minced
-
¼
cup
beef broth
-
¼
cup
beer (optional)
-
1
Tbsp.
apple cider vinegar
-
2
chipotle peppers
chopped
-
3
Tbsp.
adobo sauce
-
1
tsp.
cumin
-
1
tsp.
oregano
-
½
tsp.
paprika
-
½
tsp.
cayenne
The seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Heat olive oil in a sauté pan over medium heat.
- Season the chuck roast with salt and pepper on both sides.
- Sear the chuck roast for 3-4 minutes on each side until browned, then transfer to the slow cooker.
- In the same pan, add green and red peppers and cook for 3-4 minutes until softened.
- Add onion and tomato, cooking for another 1-2 minutes.
- Stir in jalapeño and garlic, cooking until fragrant.
- Season the veggies with salt and pepper, then add beef broth, beer, and apple cider vinegar.
- Add chipotle peppers, adobo sauce, and seasonings, stirring to combine.
- Bring the sauce to a quick boil, then reduce heat and let simmer briefly.
- Pour the sauce over the chuck roast in the slow cooker.
- Cook on low for eight hours or until the beef is easily shreddable.
- Shred the beef in the slow cooker and allow it to absorb the juices.
Nutrition Facts (estimated)
Servings
10 servings
Calories
315
Total fat
15g
Total carbohydrates
10g
Total protein
25g
Sodium
500mg
Cholesterol
80mg
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