spring hill ranch's southwestern shredded beef
Shredded meats are a staple in Southwestern cooking. When we're in need of a pile of shredded beef, we have to look no further than our freezer for a big chunk of beef. Personally, I like the flavors presented by the fattier chunks like chuck or arm roasts, but I sure won't argue if all we have sitting around is a leaner cut, either! This recipe calls for a slow cooker and it does a great job there. You can also adjust this for using a pressure cooker or even cooking it over charcoal in a Dutch oven.
Blue Ribbon Recipe
Full of Southwest flavors and spices, this shredded beef recipe is so good - and easy! The beef becomes so tender it melts in your mouth. There are so many ways to enjoy this slow-cooked beef... enchiladas, nachos, tacos, quesadillas, as a sandwich, etc. The best part about this shredded beef is the aroma of Southwest flavors that fill your kitchen while it's in the slow cooker.
Ingredients
- 4-5 pounds beef roast, top sirloin, eye of round, beef bottom round, arm or chuck
- 2 teaspoons freshly coarse ground black pepper
- 1 cup beef broth
- 3 - New Mexico #6 or Big Jim green chiles, roasted, peeled and diced (or 1 7-ounce can chopped green chiles)
- 1 large white or yellow onion, diced (about 1 1/2 cups)
- 1-5 medium chipotle chiles in adobo (1 for mild; 5 for spicy)
- 2 teaspoons garlic powder
- 2 tablespoons chopped fresh Mexican oregano (or 2 teaspoons dried flakes)
- 2 teaspoons New Mexican chili powder (from Chimayo if you can find it)
- 2 teaspoons freshly ground cumin
- 1 teaspoon ground cayenne pepper
How To Make spring hill ranch's southwestern shredded beef
-
Step 1Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside. -
Step 2In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
-
Step 3Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
-
Step 4Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
-
Step 5Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
-
Step 6Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
-
Step 7We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
