Want to switch up your taco night? This easy shredded beef recipe will be your new go-to!
- 1 beef chuck roast 2-3 pounds
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 1 medium onion chopped
- 1 large green pepper chopped
- 4 cloves minced garlic
- 2 teaspoons chipotle in adobo liquid from can
- 1 14.5 oz can diced tomatoes
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Heat a large pan (or your slow-cooker if it has sauté functions) over medium high heat. Add about 1 tablespoon of oil. Combine spices and rub on all sides of the roast.
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Sear each side of the roast for about 2 minutes. This helps seal in the juices and flavor.
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In the bottom of your slow-cooker, add onion, chipotle peppers, green pepper and garlic. Place seared roast on top. Add can of diced tomato, with juices. Cover.
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Set on HIGH for 6 hours or LOW for 8-10. The roast will be done when it easily shreds with a fork.
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Remove roast from slow-cooker and shred with a fork. Save the cooking juices, reducing by half if desired.
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Serve with taco shells.
To make in a pressure cooker: sear on all sides, as directed. Place on Meat/Stew setting for 70 minutes. Check to make sure it's easy to shred with a fork. Sometimes it will need an extra 15-20 minutes.
Oven: Preheat oven to 350º. Sear on all sides. Place in a covered, oven safe dish and bake for 2 hours. Check. If not fork tender, add an extra 30-40 minutes.