Tex Mex Shredded Beef Machaca For Slow Cooker Recipes

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.

Steps:

• Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
• Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
• Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.

Steps:

• Cut beef into square or rectangular chunks (good for browning all sides), cutting out fat where desired. (Note: fat will also liquify if put into the cooker and you can spoon it out afterwards, also. I just like to get the meat browned and sometimes the fat can get in the way.) Brown each piece of beef in butter in a skillet on medium heat, browning as many sides of each piece of beef as possible. As pieces are browned, put them in slow cooker on low heat to keep warm.
• After all beef is browned and in slow cooker, add all remaining ingredients (diced tomatoes, broth, garlic, chipotles, adobo sauce, onion, cumin, oregano, salt and pepper to taste) to the skillet and heat until bubbling. Pour over the meat in the slow cooker, cover with slow cooker lid.
• Cook until meat is very tender and falling apart, about 4-6 hours.
• Remove beef from liquid, reserving liquid, let cool. Shred the beef with two forks. Moisten some of the meat with some of the cooking liquid (avoiding any accumulated fat from cooking process) until meat is moist but not dripping. Discard remaining cooking liquid.