CROCKIN' GOOD SHREDDED JALAPENO BEEF ROAST
Don't let the jalapeno scare you, it's not hot, maybe just a little spicy but its a mild heat. So much you can do with this shredded meat! Use in a salad, fold up in a warm tortilla, make taco's, burrito's, enchiladas or make a gravy and serve over rice or mashed taters! Make several different meals during the week and no one...
Provided by Diane Atherton
Categories Roasts
Time 8h5m
Number Of Ingredients 10
Steps:
- 1. Place roast in bottom of slow cooker. Add garlic, onion and spices to top of roast.
- 2. Pour peppers and tomatoes on top of spices and then pour broth over tomatoes.
- 3. Set on low and slow cook for 8 hours.
- 4. Allow roast to cool to lukewarm about 20 minutes. Transfer to a cutting board and shredd using 2 forks.
- 5. Fold up in a soft tortilla, use in tacos, burrito's, enchiladas, beef sammies, salads, or, make a gravy and serve over rice, pasta or potatoes.
- 6. A nice breakfast dish. Creamy Cheesy grits, shredded roast, fried egg, crumbled bacon and leftover sauce from this wonderful recipe: https://www.justapinch.com/recipes/main-course/other-main-course/mr-petes-southern-shrimp-and-cheesy-grits.html Recipe for grits also in same link
- 7. Serve over rice topped with a mushroom gravy. I added sauteed onions and peppers to the shredded meat and heated in skillet over medium heat until good and warm. I made gravy using McCormicks "Au Jus Gravy" mix, adding 3 talblespoon all-purpose flour to mix and 3 cups of water (directions on back of mix).
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