Slow Cooker Mexican Shredded Beef

• 份量: 15 servings
• 准备时间: 5 minutes
• 总时间: 10 hours 5 minutes

配料

3 lb chuck roast

3 medium chipotle peppers from a can

2 tbsp adobo sauce (this sauce comes in the same can that the chipotle pepper are packed in)

2 tbsp apple cider vinegar

juice from two limes (about 2½-3 tablespoons)

1/2 red onion (cut into large chunks)

6 medium cloves garlic (or about 2 tbsp refrigerated minced garlic)

1 tbsp dried oregano

2 tsp ground cumin

1 tsp smoked paprika

2 tsp chili powder

1 tsp Better than Beef Boullion base + 1/2 cup water (or 1/2 cup beef broth) )

2 tsp kosher salt

2 bay leaves

步骤

Prepare the marinade: Add all ingredients listed above except for the bay leaves and beef into a blender. Puree until totally smooth and you create a bright orange sauce.

Prepare the beef: Cut roast into large even chunks and remove any excess fat.

Cook: Place beef and marinade together into the slow cooker and stir until the beef is covered well. Place the two bay leave on top. Set crockpot to low and let it cook low and slow for 10-12 hours.

When finished cooking, lightly shred the beef, turn the crockpot to warm, and let the beef sit and soak in the extra flavor for about 15-20 minutes.

Enjoy in burrito bowls, tacos, salads, nachos, etc

Storage: If you're lucky enough to have leftovers, Place them in the refrigerator for up to 4-5 days in an airtight container.Reheat: Preferred method: Heat a large skillet on the stove-top, spray with some avocado oil spray, then place beef in pan and let it cook until warmed. You can also reheat in the microwave 45-60 seconds or until warm.Freezer friendly: Freeze cooked and shredded beef in a freezer friendly container or storage bag for up to 3 months. Don't forget to label! Let thaw in refrigerator and reheat the same as above instructions.

营养

• 每份大小: 3 oz
• 卡路里: 226 kcal
• 总脂肪: 13 g
• 饱和脂肪: 4 g
• 钠: 220 mg
• 总碳水化合物: 2 g
• 膳食纤维: 0.5 g
• 总糖: 0.8 g
• 蛋白质: 25 g