slow cooker spicy shredded beef

Name: slow cooker spicy shredded beef
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 lb Beef Chuck Roast (2 - 2.5 lbs. chuck roast — up to 2.5); 2 tbsp Olive Oil (2 Tbsp. olive oil); 0 pieces Table Salt (salt); 0 pieces Black Pepper (pepper); 1 cup White Onion (1 cup white onion (chopped)); 1 cup Tomato (1 cup tomato (chopped)); ⅓ cup Green Bell Pepper (1/3 cup green pepper (chopped)); ⅓ cup Red Pepper (1/3 cup red pepper (chopped)); 2 tbsp Jalapeño (2 Tbsp. jalapeno (minced)); 1 tbsp Garlic (1 Tbsp. garlic (minced)); ¼ cup Beef Broth (1/4 cup beef broth); ¼ cup Beer (1/4 cup beer (I used an IPA (optional))) — optional; 1 tbsp Apple Cider Vinegar (1 Tbsp. apple cider vinegar); 2 pieces Chipotle Pepper (2 chipotle peppers (chopped)); 3 tbsp Adobo Sauce (3 Tbsp. adobo sauce); 1 tsp Cumin Seeds (1 tsp. cumin); 1 tsp Oregano (1 tsp. oregano); ½ tsp Paprika (1/2 tsp. paprika); ½ tsp Cayenne Pepper (1/2 tsp. cayenne)

slow cooker spicy shredded beef - Main Course (Mexican)

510 minMexican

Servings10

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Egg Free

Ingredients

For 10 servings

Beef Chuck Roast2 lb · 2 - 2.5 lbs. chuck roast — up to 2.5
Olive Oil2 tbsp · 2 Tbsp. olive oil
Table Salt0 pieces · salt
Black Pepper0 pieces · pepper
White Onion1 cup · 1 cup white onion (chopped)
Tomato1 cup · 1 cup tomato (chopped)
Green Bell Pepper⅓ cup · 1/3 cup green pepper (chopped)
Red Pepper⅓ cup · 1/3 cup red pepper (chopped)
Jalapeño2 tbsp · 2 Tbsp. jalapeno (minced)
Garlic1 tbsp · 1 Tbsp. garlic (minced)
Beef Broth¼ cup · 1/4 cup beef broth
Beer¼ cup · 1/4 cup beer (I used an IPA (optional)) · optional
Apple Cider Vinegar1 tbsp · 1 Tbsp. apple cider vinegar
Chipotle Pepper2 pieces · 2 chipotle peppers (chopped)
Adobo Sauce3 tbsp · 3 Tbsp. adobo sauce
Cumin Seeds1 tsp · 1 tsp. cumin
Oregano1 tsp · 1 tsp. oregano
Paprika½ tsp · 1/2 tsp. paprika
Cayenne Pepper½ tsp · 1/2 tsp. cayenne

Make it mine in the app

Steps

1Place a large sauté pan over medium heat on the stove top. Add olive oil once pan is warmed.
2Season both sides of the chuck roast with salt and pepper.
3Cook each side of the chuck roast for 3-4 minutes in the saute pan, until browned.
4Transfer roast to slow cooker.
5In same pan, over medium heat, add green and red pepper. Cook for 3-4 minutes until starting to soften.
6Add onion and tomato, cook another 1-2 minutes.
7Add jalapeño and garlic, cook 1-2 minutes (garlic will be fragrant).
8Season veggies with salt and pepper (a pinch or two).
9Add beef broth, IPA, and apple cider vinegar. If you omit the beer, simple add another 1/4 cup of beef broth.
10Add chipotle peppers, adobo sauce, and seasonings. Stir everything together until well blended.
11Heat pan to medium-high heat, and allow the sauce to come to a quick boil. Let it boil for 1-2 minutes, then turn heat back down to low.
12Once the contents stop simmering, transfer them directly on top of the chuck roast in the slow cooker.
13Cook on low for eight hours, or until easily shreddable.
14After eight hours, shred the beef directly in the slow cooker. Allow it to absorb as much of the juicy contents of the slow cooker as possible.