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Sunday, December 4, 2011

Slow Cooker Mexican Shredded Beef

1 4lb chuck roast
1 tsp salt
1 tsp ground black pepper
2 Tbsp olive oil
1 lg onion, chopped
2 4-oz cans diced green chiles
1 tsp chili powder
dash of chipotle chili powder
1/4 C hot pepper sauce
1 tsp garlic powder

Trim the roast of any excess fat and season with salt and pepper. Heat olive oil in large skillet over medium-high head. Place meat in hot skillet and brown quickly on all sides. Transfer the roast to a slow cooker and sprinkle onion over meat. Season with chile peppers, chili powder, chipotle chili powder, hot pepper sauce and garlic powder. Add enough water (or beef broth) to cover 1/3 of the roast. Cover and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to low and continue cooking for 2-4 hours, or until meat is totally tender and falls apart. Shred.

(Stephanie Zollinger)

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