Shredded Beef

By Leah55

From: http://www.melskitchencafe.com/slow-cooker-mexican-shredded-beef-for-enchiladas/

Ingredients

• 1 (2-3 pound) chuck or sirloin beef roast
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 cup (8 ounces) salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 10 6- or 7-inch flour or corn tortillas
• Shredded cheese
• Fresh cilantro
• Sour cream

Preparation

Step 1

1. In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.

2. Remove the roast from the slow cooker and shred. Add additional salt and pepper to taste, if needed. Pour over some of the liquid from the slow cooker before serving.