Spring Hill Ranch's Southwestern Shredded Beef
By
Wiley P
@WileyP
8
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.
Note: We looked but couldn't find the New Mexico chiles in our area so we used the canned green chiles option. It was still super good. Also, we tested this with 5 chipotle peppers and it was very spicy. Definitely scale the chipotle peppers based on your preference.
★★★★★ 3 votes5
Ingredients
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4-5 lbbeef roast, top sirloin, eye of round, beef bottom round, arm or chuck
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2 tspfreshly coarse ground black pepper
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1 cbeef broth
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3New Mexico #6 or Big Jim green chiles, roasted, peeled and diced (or 1 7-ounce can chopped green chiles)
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1 largewhite or yellow onion, diced (about 1 1/2 cups)
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1-5 mediumchipotle chiles in adobo (1 for mild; 5 for spicy)
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2 tspgarlic powder
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2 Tbspchopped fresh Mexican oregano (or 2 teaspoons dried flakes)
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2 tspNew Mexican chili powder (from Chimayo if you can find it)
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2 tspfreshly ground cumin
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1 tspground cayenne pepper
How to Make Spring Hill Ranch's Southwestern Shredded Beef
- Trim 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.
- In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
- Add 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.
- Cover 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.
- Turn 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.
- Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
- We 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!).
