SPRING HILL RANCH'S SOUTHWESTERN SHREDDED BEEF

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Spring Hill Ranch's Southwestern Shredded Beef image

Full of Southwest flavors and spices, this shredded beef recipe is so good - and easy! The beef becomes so tender it melts in your mouth. There are so many ways to enjoy this slow-cooked beef... enchiladas, nachos, tacos, quesadillas, as a sandwich, etc. The best part about this shredded beef is the aroma of Southwest flavors...

Provided by Wiley P

Categories     Roasts

Time 8h50m

Number Of Ingredients 11

4-5 lb beef roast, top sirloin, eye of round, beef bottom round, arm or chuck
2 tsp freshly coarse ground black pepper
1 c beef broth
3 New Mexico #6 or Big Jim green chiles, roasted, peeled and diced (or 1 7-ounce can chopped green chiles)
1 large white or yellow onion, diced (about 1 1/2 cups)
1-5 medium chipotle chiles in adobo (1 for mild; 5 for spicy)
2 tsp garlic powder
2 Tbsp chopped fresh Mexican oregano (or 2 teaspoons dried flakes)
2 tsp New Mexican chili powder (from Chimayo if you can find it)
2 tsp freshly ground cumin
1 tsp ground cayenne pepper

Steps:

  • 1. Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
  • 2. In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
  • 3. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
  • 4. Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
  • 5. Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
  • 6. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
  • 7. We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).

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