Slow-Cooker Mexican Shredded Beef

By tulawdog

Ingredients

• 1 (2 pound) boneless beef roast
• 1 tablespoon canola oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1/2 tablespoon tomato paste
• 3/4 cup beef broth
• 1/2 teaspoon parsley
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano

Preparation

Step 1

In a large, heavy skillet heat the oil over medium-high heat. Sprinkle the beef roast liberally with salt and pepper. Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side. Place roast in the slow-cooker.

Add the sliced onion to the pan and cook for about 2 minutes. Stir garlic and tomato paste into pan. After another 30 seconds to 1 minute, add beef broth and spices. Scrape any browned bits at the bottom of the pan with a wooden spoon, then pour the broth-onion mixture into the slow-cooker over the roast.

Cook on low for 8 hours. The beef should be tender enough to easily pull apart with two forks. Once the beef is shredded, return to the slow-cooker to absorb any leftover liquid.