Mexican Shredded Beef
Ingredients
4 lb. beef chuck roast
cooking oil
1 cup diced white onion
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. cumin
1 (15-oz.) can stewed tomatoes
1/4 tsp. chopped cilantro
1-2 jalapenos, sliced (2 for extra spicy)
1 cup beer (water or beef broth will do here if you don’t do beer)
Instructions
In a large skillet set over medium-high heat on the stove top, add the cooking oil. When the cooking oil is hot, brown the chuck roast on all sides.
Add the chuck roast to the slow cooker.
Add a little more oil to the pan and saute the onions until they are slightly brown, add them on top of the meat in the slow cooker.
Add remaining ingredients to the slow cooker.
Cover and cook on low for 9-10 hours.
When the cooking time is done, remove the meat on to a plate and shred. Discard any fat.
Remove the fat from the slow cooker, but leave about a cup of juices, add the meat in back into the slow cooker in the reserved juice.
Serve and enjoy!