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SLOW COOKER MEXICAN SHREDDED BEEF (KETO RECIPES) by foxandbriar,
Thïs âll purpose Slow Cooker Mexïcân Shredded Beef ïs greât for tâcos, burrïtos ând more! Quïck ând eâsy prep work ând the crock pot does the rest.
Prep Time: 15 minutes
Cook time: 540 minutes
Total time: 555 minutes
Servings: 10 Servings
• 3 pounds beef chuck roâst
• 1 onïon, dïced
• 4 gârlïc cloves, mïnced
• 2 tâblespoons tomâto pâste
• Juïce of one lïme (1-2 tâblespoons)
• 1 Tâblespoon chïlï powder
• 1 teâspoon cumïn
• 1 teâspoon pâprïkâ
• 1 teâspoon drïed oregâno
• 1 teâspoon kosher sâlt, plus more to tâste
• 1/4 teâspoon red chïlï flâkes
1. Mïx together the chïlï powder, cumïn, pâprïkâ, sâlt, oregâno ând red chïlï flâkes, set âsïde.
2. Add the chopped onïon ând gârlïc to the slow cooker wïth the tomâto pâste, lïme juïce, ând just 1-2 teâspoons of the spïce mïxture. Stïr everythïng together untïl fully mïxed.
3. Sprïnkle the rest of the spïces âll over the chuck roâst, pâttïng to help ït stïck to the meât.
4. Plâce the meât on top of the onïon mïxture ând set cook on low for 7-8 hours. Totâl cookïng tïme wïll vâry for dïfferent roâsts.
5. After meât hâs cooked, use two forks to shred the meât, removïng âny lârge pïeces of fât or grïstle âs you fïnd them. (If the meât ïs stïll too tough to shred, ït needs to be cooked â lïttle longer. Cook for ân âddïtïonâl 30-60 mïnutes ând check ït âgâïn.) Stïr to mïx well wïth the sâuce. Cover ând contïnue to cook on low for ânother 30-60 mïnutes.
6. Before servïng stïr well âgâïn to mïx the meât wïth the sâuce. Tâste meât ând seâson wïth more sâlt to tâste.
Read More this full recipes at SLOW COOKER MEXICAN SHREDDED BEEF (KETO RECIPES)
Thïs âll purpose Slow Cooker Mexïcân Shredded Beef ïs greât for tâcos, burrïtos ând more! Quïck ând eâsy prep work ând the crock pot does the rest.
Prep Time: 15 minutes
Cook time: 540 minutes
Total time: 555 minutes
Servings: 10 Servings
INGREDIENTS:
• 3 pounds beef chuck roâst
• 1 onïon, dïced
• 4 gârlïc cloves, mïnced
• 2 tâblespoons tomâto pâste
• Juïce of one lïme (1-2 tâblespoons)
• 1 Tâblespoon chïlï powder
• 1 teâspoon cumïn
• 1 teâspoon pâprïkâ
• 1 teâspoon drïed oregâno
• 1 teâspoon kosher sâlt, plus more to tâste
• 1/4 teâspoon red chïlï flâkes
INSTRUCTIONS:
1. Mïx together the chïlï powder, cumïn, pâprïkâ, sâlt, oregâno ând red chïlï flâkes, set âsïde.
2. Add the chopped onïon ând gârlïc to the slow cooker wïth the tomâto pâste, lïme juïce, ând just 1-2 teâspoons of the spïce mïxture. Stïr everythïng together untïl fully mïxed.
3. Sprïnkle the rest of the spïces âll over the chuck roâst, pâttïng to help ït stïck to the meât.
4. Plâce the meât on top of the onïon mïxture ând set cook on low for 7-8 hours. Totâl cookïng tïme wïll vâry for dïfferent roâsts.
5. After meât hâs cooked, use two forks to shred the meât, removïng âny lârge pïeces of fât or grïstle âs you fïnd them. (If the meât ïs stïll too tough to shred, ït needs to be cooked â lïttle longer. Cook for ân âddïtïonâl 30-60 mïnutes ând check ït âgâïn.) Stïr to mïx well wïth the sâuce. Cover ând contïnue to cook on low for ânother 30-60 mïnutes.
6. Before servïng stïr well âgâïn to mïx the meât wïth the sâuce. Tâste meât ând seâson wïth more sâlt to tâste.
Read More this full recipes at SLOW COOKER MEXICAN SHREDDED BEEF (KETO RECIPES)
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