| | Crock Pot | | Shredded Beef (print) | | Provided By: Mom | | Description: Can be used for filling for tacos, enchiladas, or burritos | | Ingredients | 2-3 lbs boneless beef chuckroast, fat trimmed
3 tbsp red wine vinegar
1 1/2 c. beef broth (or 1 1/2 c water + 1-2 tsp beef soup base)
2 tbsp. chili powder
1 tsp ground cumin | | Directions | Cut roast into 3-4 chunks and place in crock pot.
In bowl combine red wine vinegar, beef broth, chili powder and ground cumin, pour over meat.
Cover and cook on low for 7-8 hours, or on stove top over low for 3 hours, until meat is tender and pulls apart easily.
At the start of the final hour of cooking, remove beef, shred it, return it to the pan and mix with juices, cook for last hour. | | Notes | | |
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