Beef Roast
- 4 ½ pounds beef roast, (Chuck, Top or Bottom Round)
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon corn oil vegetable oil can be used
Mexican Sauce
- 1 large onion, peeled, sliced ¼ inch half moons
- 3 cloves garlic, peeled and diced
- 10 ounce can diced tomatoes
- 1 large jalapeno, seeded and diced
- 1 cup beef broth or bouillon
- 1 teaspoon ground chili powder
- 1/2 teaspoon chipotle powder
- 1 teaspoon ground cumin
- 1 teaspoon ground Mexican oregano or marjorom
- 1 teaspoon black pepper
- salt, to taste
Instructions
Slow Cooker Instructions
- Season the roast with salt, black pepper, and garlic powder.
- Heat a large pot or dutch oven, over medium heat, add the corn oil. Sear the roast to brown on all sides. Set aside. You can also do this on the saute setting in an Instant Pot
- Into the slow cooker, mix together the onion, garlic, no-salt diced tomatoes, fat-free beef broth, diced jalapenos, chipotle powder, chili powder, cumin, dried oregano, black pepper, and salt.
- Add the browned beef to the slow cooker.
- Cook on low for at least 8 hours. The cook time will vary slightly depending on the slow cooker and the size of the roast. Basically, slow cook until the beef begins to fall apart when pulled with 2 forks.
- Remove the beef from the liquid and begin to shred.
- Drain the liquid with a strainer into a sauce pot. Over high heat continue to heat until the liquid just about halves.
- After shredding the beef combine with the reduced liquid.
- Serve as tacos, quesadillas, carnitas, nachos, enchiladas. Endless possibilities.
