Mexican shredded beef

 

Ingredients

• 3.5-4 lb chuck roast, boneless
• 1/2 cup beef broth
• 2 Tbsp tomato paste
• 1 lime, juiced

Dry Rub Spices:

• 2 Tbsp chili powder (I used McCormick brand)
• 1/2 Tbsp onion powder
• 1-2 tsp salt *We usually use 2 tsp, or ½ tsp salt per pound of beef. But see notes first!
• 2 tsp cumin
• 2 tsp garlic powder
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper (optional, for added heat)
• 1/2 tsp paprika

Instructions

• Combine all of the dry rub spices in a small bowl, set aside. 
• In another bowl, whisk together the beef broth and tomato paste. 
• Place the chuck roast in the Crock Pot insert. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides. 
• Pour the broth/tomato paste mixture over the top and sides of the roast.
• Cover, and cook on low for 8 hours. 
• Check the roast is fork tender, and shreddable. (If it is still tough, cook an additional hour or more until fall-apart tender.)
• Remove the roast, and place in a large bowl. (Leave the broth in the Crock Pot.)Shred with two forks, discarding any excess fat. 
• Return the beef to the Crock pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve!  (For a drier beef: Leave the beef in the large bowl after shredding, and add some reserved broth to it until desired consistency/flavor is achieved.)