September 24, 2014
8 hrs 30 mins
8 hrs 45 mins
1 (2.5 lb) chuck roast (I used blade steak)
1 (14 oz) can beef broth (I used 2 stock cubes in about 300ml boiled water)
1 1/2 Tablespoons chili powder (I used 2 level teaspoons as I have a small child)
1/2 Tablespoon ground cumin
1/2 Tablespoon onion powder (I used 1 onion cut small pieces)
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Juice of 1 Lime
1Spray crock pot with cooking spray.
2Place roast inside crock pot.
3Pour the beef broth over the roast and then squeeze with fresh lime juice.
4In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.
5Sprinkle the roast with the spice mixture.
6Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours.
7Remove roast from crock pot and transfer to a large platter.
8Shred meat and remove any fat.
9Return shredded beef to crock pot.
10Cover with lid and cook an additional 30 minutes.
11Remove beef with tongs to drain juices before serving in tortillas.
12Serve with desired toppings.
1Warm flour or corn tortillas (I used tortilla stand 'n stuff)
3Cheddar cheese, shredded
Submitted by Mel Pronk
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