Hill Country Shredded Beef

Recipe By: Calphalon Team  -  Originally Published: 5/15/2012

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The zippy, fork-tender shredded beef is perfect as part of your game-day spread.  The slow cooker makes feeding a group simple.

  • Servings: Serves 12 to 16
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Intermediate
  • Course: Entrée

Ingredients

3 1/2 - 4 lbs. boneless beef chuck roast

1 Tbsp. ground cumin

1 Tbsp. chili powder

1 tsp. salt

1 tsp. freshly ground black pepper 

1 small bay leaf

1 medium onion cut into 1/4-in. dice

1 14.5-oz. can classic style stewed tomatoes, not drained

1 c. canned chili peppers, coarsely chopped

1 c. beef broth

1/4 c. fresh cilantro, chopped

1/4 c. scallions, chopped

12 - 16 onion rolls, toasted

3 c. shredded Monterey Jack cheese

4 c. shredded romaine lettuce​

Directions

Trim excess fat from the roast.

Combine the cumin, chili powder, salt and pepper in a small bowl. Using your fingers, rub this spice seasoning into the beef. 

Place the beef into a slow cooker. Add the bay leaf, onions, stewed tomatoes, chili peppers and beef broth.  Replace the cover on the slow cooker. 

Set the slow cooker on low and cook for 10 - 12 hours or cook on high heat for 5 - 6 hours.  

At the end of the cooking time, remove the roast from the slow cooker and place it on a cutting board.  Reserve the cooking liquids in the slow cooker. 

Using forks, separate and shred the beef and return it to the cooker.  Heat through and keep warm until ready to serve.  Immediately before serving, mix in the cilantro and scallions.

To serve, use a slotted prep spoon and place some of the beef on the bottom of the bun.  Sprinkle with cheese and romaine and top with other half of bun.