I love this recipe for so many reasons....it's delicious, easy and versatile........ cook it once and get multiple meals from it.... it's delicious over rice....and the beef makes great filling for tacos, enchiladas, burritos... even nachos.... and what's best.. is you can freeze it... so if you're cooking for one or two... or even four.... freeze the leftovers.. and have a weeknight meal in a snap.
Use any cut of meat that you would use for pot roast.
I prepped the roast by sprinkling it with salt, pepper, cumin, hot Mexican chili powder, garlic powder and oregano... (yes oregano... it's in my Taco seasoning recipe that is out of this world... if I must say so myself.. and I must) ... sprinkle it all on then rub it in on all sides of the meat.
Depending on the cut you do use.. you may have more or less grease that's rendered during cooking. If your cut of meat has visible fat.. I would recommend you trim it off before cooking... the slow cooking will make the meat tender. you really don't need excess fat.
Any fat that is rendered, can be skimmed off.
I used Rotel tomatoes with chilies... you can use any brand you prefer... even a plain variety and add a can of chilies separately. The exact can size varies by brand.. a little more won't hurt the recipe.. I know Hunt's cans of tomatoes are a bit bigger.. that's okay.
You can use frozen corn instead of canned... again the exact amount is flexible.. use as little or as much as you like.
If you're having a party and want to serve this... you can easily make this in advance. Reheat it in the microwave and put it back in the crock pot ... set the heat on warm (if your pot has that setting otherwise set it on low) to keep it warm.
I served this over rice... with sliced green onion, shredded Mexican blend cheese, chips and sour cream as garnishes.... guacamole would also be delicious too.
I hope you try this delicious and easy meal.
Recipe: Crock Pot Tex-Mex Shredded Beef
All you need:
About a 3 pound beef roast (Pot Roast)
Sprinkling of salt and pepper
Sprinkling of garlic powder, cumin, Hot Mexican Chili powder, oregano * See Tips
1 onion, cut in half then sliced
2 large garlic cloves, finely diced
2 cans Rotel tomatoes with chilies *See Tips
1/2 cup beef broth
1 can black beans, drained and rinsed
1 can sweet corn, drained
1 teaspoon of chili powder
1 teaspoon cumin
1 can (6 oz) tomato paste
Sliced green onion
Shredded cheese (cheddar or Mexican blend)
All you have to do:
Place the sliced onions and diced garlic in the bottom of the crock pot.
Sprinkle the roast with salt, pepper, garlic powder, cumin, Hot Mexican Chili powder and oregano on all sides and rub it into the meat.
Place the meat on top of the onions. Add the beef broth. Dump the canned corn and black beans on top of the roast.
In a small bowl mix together the canned tomatoes, the chili powder and the cumin. Dump the mixture into the crock pot.
Set the crock pot on low for 7 hours or on high for about 4 hours. Remove the meat and shred it. Add the tomato paste to the pot and mix it in. Add the shredded meat and turn the crock pot on high for an hour. Adjust seasoning if necessary.
Serve over rice.