So, I was going to do a blog post yesterday.  But there was a slight problem.  No internet.  My text said it should be restored by 5:30.  Well, it was long past before it was restored.  And by then, I was curled up with a good book.  

A couple weeks ago, I wanted to make shredded beef nachos.  Usually, I put a roast in the slow cooker with some taco seasoning.  But, I wanted something different this time.  More flavor.  

After looking on Pinterest, I found this recipe.  It has basic ingredients that I always have on hand!  Love those recipes.  This one definitely did have the flavor I was looking for.  Not spicy hot, just enough flavor.

Mexican Shredded Beef

• 3.5-4 lb chuck roast, boneless
• 1/2 cup beef broth
• 2 Tbsp tomato paste
• 1 lime, juiced

Dry Rub Spices:

• 2 Tbsp chili powder (I used McCormick brand)
• 1/2 Tbsp onion powder
• 1-2 tsp salt *We usually use 2 tsp, or ½ tsp salt per pound of beef. 
• 2 tsp cumin
• 2 tsp garlic powder
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper (optional, for added heat)
• 1/2 tsp paprika

Combine all of the dry rub spices in a small bowl, set aside.

In another bowl, whisk together the beef broth and tomato paste.

Place the chuck roast in the Crock Pot insert. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides.

Pour the broth/tomato paste mixture over the top and sides of the roast.

Cover, and cook on low for 8 hours.

Check the roast is fork tender, and shreddable. (If it is still tough, cook an additional hour or more until fall-apart tender.)

Remove the roast, and place in a large bowl. (Leave the broth in the Crock Pot.) Shred with two forks, discarding any excess fat.

Return the beef to the Crock pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve!  (For a drier beef: Leave the beef in the large bowl after shredding, and add some reserved broth to it until desired consistency/flavor is achieved.)

I figure if Chris says that I can make it again, it has to be pretty good.  I really didn't change much in this recipe, except for not adding all the cayenne pepper.  Usually, I do add some, just not all of what the recipe calls for.

The original recipe can be found at thatsdelicious.com.

Until next time...Stampin' Always,

Cheryl, HomeStyle Stamper