Spicy Shredded Mexi Beef Roast Crock Pot Food

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
• Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

SPICY SHREDDED MEXI BEEF ROAST (CROCK POT)

Steps:

• Place beef roast in a 5-quart crock pot.
• Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
• Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
• Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
• If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
• Season sauce with more salt if desired.
• Transfer the roast to a cutting board or large platter.
• Shred the meat using two heavy forks.
• Return the shredded meat to the slow cooker; cover and allow to warm.
• Serve in crusty buns.

SUPER EASY AND SPICY POT ROAST (CROCK POT)

Steps:

• Cut roast into large chunks and place in crock pot.
• Mix soups and Rotel together and pour over roast.
• Cook on Low approximately 8 hours or on High for 5 hours, depending on your crock pot. I use an older pot that has settings from 1 to 6 -- and I set mine on 4.

SPICY MEXICAN BEEF

Steps:

• Heat a small amount (enough to barely cover bottom of pan) of olive oil in a large skillet over medium-high heat.
• Add the onion, beef and garlic.
• Cook, stirring frequently until meat is browned.
• While meat is cooking, stir together the lime juice, cilantro and salt.
• When the meat is browned, stir in the cilantro mixture.
• Pour in the salsa; cover and simmer for about 1 hour; stirring occasionally, until meat is tender.
• To serve fill tortilla shells with about 2 tablespoons beef mixture and top with lettuce, tomatoes, cheese and sour cream or your choice or taco toppings.
• Crock pot variation: Place beef in crock pot.
• Add remaining ingredients and cover.
• Cook on LOW setting 8 hours or until beef is tender.

CROCK POT SHREDDED BEEF

Steps:

• Place all ingredients except roast in the crock pot.
• Stir until combined.
• Place roast in sauce.
• Cook on low 7-9 hours or until roast shreds (cooking time depends on toughness of meat).