Southwest Shredded Beef In A Slow Cooker


Mark has been coming home with some really tasty sounding recipes from his workplace.  This is the one recipe that we actually tried this past weekend.  It is so good and you can certainly do a lot of different things with it.  It is really good.

* 2 tablespoons vegetable oil
* 3 to 3-1/2 pound boneless chuck roast, cut into 1-1/2 inch chunks (you could also use stew meat, it would save you a lot of time and be cheaper)
* 2 cups chopped yellow onion
* 5 or 6 cloves of fresh garlic, minced (HELLO garlic press!)
* 1 cup beer (preferably a heartier ale, such as an amber ale)
* 2 (14-1/2 ounce) cans diced tomatoes
* 1 (10-ounce) can RO-TEL
* 1/2 to 1 cup pickled jalapeno slices, chopped
* 1 (7 ounce) can diced green chiles
* 1/4 cup chopped fresh cilantro
* 1-2 tablespoons cumin powder
* 2 tablespoons chile powder
* Salt and pepper


Heat vegetable oil over medium high heat in a heavy skillet. Add just enough beef to cover the bottom of the pan, don’t crowd it or the meat will not brown properly. Brown the meat thoroughly on all sides. Remove with a slotted spoon and place directly into the crock pot, then add another batch of beef, continuing to brown until all of the meat has been browned and then placed into the crock pot.

Add the onion and garlic to the skillet and cook over medium heat until softened and golden, about 3 minutes.

Deglaze the pan with the beer, stirring up all of the cooked-on bits of meat and caramelized juices. Scrape that mixture into the crock pot. Add the 2 cans of diced tomatoes, the can of diced tomatoes with green chiles, the pickled jalapenos, diced green chiles, cilantro, cumin, chile powder, salt & pepper.

Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 or 5 hours. The meat will become very tender and soft. Using two forks, stir through the meat mixture, shredding/pulling at the chunks of beef to loosen up the pieces and create a sort of chunky-shredded mixture. At this point, if it seems to liquidy for what you plan to use it for, return to heat and simmer off some of the liquid, or thicken it with a roux of 2 tablespoons of flour whisked together with 2 tablespoons of water or broth.

Editor’s note: I got this recipe at work from Katchen M.


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