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crock pot southwestern shredded beef

November 17, 2011 by 4 Comments

Confession: tonight I drove to yoga and then when I couldn’t find a parking spot, I turned around and drove home.  Whew!  I feel much better to get that off my chest.  Before confessing this I felt guilty for a few reasons: 1. I wasted gas/money on my drive over. 2. I probably could have looked harder/drove around longer for a parking space so I could go to the class 3. I didn’t even consider parking a few blocks away (but it’s getting cold out!) 4. And obviously, I felt guilty for not going to yoga.  


To my defense, I’ve felt kind of icky all day (hellooooo Aunt Flo!) and I already took a spinning class this morning.  Also, I was really looking forward to dinner.  I just didn’t want to wait!  What was so tempting that I couldn’t wait to have?  Leftovers.  Exciting, huh?  Well when it’s leftover crock pot southwestern shredded beef, it is exciting!  


I don’t eat beef very often, and I’m pretty sure if it weren’t for Marc I would basically never cook it for myself.  Well thank God for Marc because this shredded beef is really tasty!  The recipe starts with a chuck roast, slow cooked with onions, garlic, and lots of spices.  After it is fork tender, it is shredded and then southwestern-ized with some more spices, tomatoes, green chiles, and cilantro.  We ate ours on a bun topped with shredded cheese, but this meat would also be a great filling for tacos or burritos or if you’re nixing the carbs (who are you and why are you here?!) you could have it on top of a salad.   


One thing I should point out about this crock pot recipe: there is a little bit of post-crock pot  cooking that will take maaaaaybe 20 minutes after you shred the beef.  This entails combining the beef with the southwestern flavors and heating it all up so it’s nothing major, but I didn’t want you do like I typically do and be surprised when you read the directions at the last minute.  

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crock pot southwestern shredded beef

Ingredients

  • 3 lb boneless beef chuck roast
  • 2 large white onions
  • 2 cloves garlic
  • 1 (14 ounce) can beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tsp dry mustard
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tbsp chopped fresh cilantro
  • 1/2 tsp salt
  • 1/2 cup shredded Monterey Jack cheese

Directions

  1. Cut one onion into thin wedges and spread on bottom of a large slow cooker.
  2. Add minced garlic, then top with beef.
  3. In a medium bowl, combine the broth, Worcestershire sauce, mustard, thyme, salt, and cayenne pepper.
  4. Pour over beef, cover, and cook on low for 11-12 hours. You can also cook it on high for 5-6 hours.
  5. After it's done cooking, remove beef from cooker and shred beef with two forks.
  6. Add some of the remaining juice to beef to moisten, and set aside.
  7. Dice remaining onion into small pieces. Add to a large saucepan along with olive oil over medium heat until translucent, about 4-5 minutes.
  8. Add shredded beef, undrained tomatoes, cumin, chili powder, and salt. Bring to a boil and reduce heat. Simmer uncovered for 5 minutes or until heated through. Stir in cilantro.
  9. Serve on toasted buns or rolls and topped with cheese. Enjoy!
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Serve on toasted buns or rolls and topped with cheese.  Enjoy!  

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Filed Under: beef, crock pot, dinner, main dish, sandwich

Comments

  1. LV says:
    November 18, 2011 at 2:40 am

    This looks really good! I bet this is really tasty

    http://foodfashionandflow.blogspot.com/

    Reply
  2. Anonymous says:
    August 14, 2012 at 12:11 am

    Made this yesterday. Wow! Made it into fajitas for lunch then had it with mashed potatoes and corn for supper! Superb!

    Reply
  3. Anonymous says:
    August 14, 2012 at 12:12 am

    Made this yesterday. Wow! Made it into fajitas for lunch then had it with mashed potatoes and corn for supper! Superb!

    Reply

Trackbacks

  1. beer braised beef sandwiches with chipotle cream cheese sauce says:
    February 25, 2013 at 8:20 pm

    [...]  I mean, I’ve made lots of slow cooked beef sandwiches, like Italian Beef Sandwiches and Southwestern Shredded Beef Sandwiches.  The thing was, it was the sauce that the beef was in that made the sandwiches we had at Busters [...]

    Reply

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