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Mexican Style Shredded Beef

1 review
Servings 12 Prep Time 30 Minutes Cook Time 10 Hours


2 Tablespoons Olive Oil
1 teaspoon Seasoning - Salt
1 teaspoon Seasoning - Black Pepper
1 (4 lbs) Beef Chuck Roast Beef - Chuck Roast
1 Onions, chopped
1 teaspoon Seasoning - Garlic Powder
1 (5 ounce) Bottle Hot sauce
1 Teaspoon Seasoning - Cayenne Pepper
1 Teaspoon Seasoning - Chili Powder
1 1/4 Cup (diced) Chile - Green


1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.

2. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.

3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

Rate this recipe


This is an awesome recipe! We took some Italian loaf bread and cut it into sandwich pieces and toasted it. With this we tried different cheeses. Colby Jack was our favorite. My husband added tomatoes and jalopinos.

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