Crockpot Mexican Shredded Beef

🧂 Ingredients

• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon ground chipotle powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• 3 to 4 lb beef roast

  we used a boneless chuck roast
• 1 cup beef broth
• 1 medium onion

  sliced
• 2 jalapeño peppers

  sliced or diced, seeds removed for mild heat

Instructions

• 1 In a small bowl, whisk together seasonings. Use a paper towel to pat the roast
  dry and then season roast on all sides.
• 2 Pour the broth into the crockpot, then add the seasoned roast, onions, and
  jalapeños.
• 3 Cook the beef on low for 8 hours, until the roast is fall-apart-tender and
  easily shreds with two forks. You can cook this recipe on a higher heat for less
  time, but we find it does not turn out half as tender and juicy.
• 4 Shred the beef and serve as desired. Option 1: Shred the beef directly in the
  crockpot and let it soak up all the flavorful broth. Option 2: Ladle out half of
  the broth (saving it for dipping or reheating), then shred the beef in the
  crockpot with remaining broth. Option 3: Remove the beef from the crockpot and
  shred it separately.

Nutrition Info