Mexican Shredded Beef

By shelliec

Ingredients

• 3 lb. chuck Roast
• 1 (10.5 oz.) Beef Consomme
• 2 T. Chili Powder
• 1 t. Cumin
• 3 T. Red Wine Vinegar
• 1/2 C. Brown Sugar
• (use in burritos, tacos, enchilada, taco salad, top with thin-sliced corn tortillas fried in oil)

Preparation

Step 1

Put everything in crockpot. Cook on high 6-8 hours or on low 10-12 hours. Shred meat with forks.