Mexican-Inspired Shredded Beef

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 6 hours 15 minutes

Ingrédients

3 lbs boneless beef chuck-eye roast (trimmed and quartered)

1 large yellow onion (thinly sliced)

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon granulated garlic powder

1 teaspoon mild chili powder

1 teaspoon smoked paprika

1 ¼ teaspoon kosher salt (divided)

2 tablespoons fresh lime juice

Easy Guacamole

Fresh Tomato Salsa

Corn or flour tortillas, chopped onion, chopped cilantro, sliced radish, lime wedges, hot sauce

Instructions

Place the onion, tomato paste, and ¼ teaspoon of salt in the bottom of a 6-quart slow cooker, stirring until well combined.

In a small bowl, stir together the cumin, garlic powder, chili powder, smoked paprika, and 1 teaspoon salt in a small bowl.

Sprinkle the spice mixture evenly over the meat, patting the mixture onto all sides.

Place the meat on top of the onion mixture.

Cover and cook on high for 9-10 hours on low or 6-7* hours on high. Do not uncover during this time.

Uncover and test the meat by shredding a bit with a fork. If it does not shred very easily, cover and cook for an additional 30-60 minutes.

Remove to a cutting board and shred with two forks, discard fat. Add back to the slow cooker, along with the lime juice, and stir with the remaining juices.

Serve warm with tortillas and toppings of choice if desired.