Slow Cooker Mexican Style Shredded Beef

Created by: The Pretty Little Chef

"The meat is so flavorful. You can adjust the heat to your desired level. The recipe below has a little bite, just enough so my daughter can still eat it!"

Ingredients

• 1 (3 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 large onion, chopped
• 1/2 Jalapeno (diced) - (Add a whole one if you want more heat)
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 teaspoon of ground cumin
• 3 tablespoons of hot pepper sauce (add 4-5 tablespoons for more heat)
• 1 teaspoon garlic powder
• 1/2 cup of water

Directions

1. Add 1/2 cup of water to the bottom of the slow cooker, put the roast in next, sprinkle with salt & pepper. Sprinkle onion & Jalapeno over meat. Season with chili powder, cayenne pepper, cumin, hot pepper sauce, and garlic powder.
2. Cover, and cook on Low for 8-10 hours, checking to make sure there is always at least a small amount of liquid in the bottom. When meat is totally tender and falls apart use a fork to shred all the meat & let the flavors mix with the shredded meat for 30 mins.
3. I recommend using the meat to make tacos. I used corn tortillas & garnished with cheese, cilantro, tomatoes & sour cream