kris' amazing shredded mexican beef

Ingredients

• Servings: 12
• 1 (4 pound) beef bottom round roast or other lean roast
• 2 teaspoons ground black pepper
• 1 large onion, diced
• 1 (7 ounce) can chopped green chilies
• 2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 2 teaspoons ground cumin
• 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
• 1 cube beef bouillon

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs 20 mins

Ready Time: 8 hrs 45 mins


• trim the roast of any excess fat, and cut into four pieces. rub with black pepper, and place into a slow cooker. add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. pour in enough water to cover 1/3 of the roast.
• cover, and cook on high until the meat begins to fall apart, about 8 hours. add water if needed to keep the roast from drying out.
• turn the slow cooker to low, and remove meat to a large bowl with a slotted spoon. shred the meat into bite-sized pieces using two forks. return the meat to the slow cooker; cook about 20 minutes to reheat before serving.