spring hill ranch's southwestern shredded beef
Shredded meats are a staple in Southwestern cooking. When we're in need of a pile of shredded beef, we have to look no further than our freezer for a big chunk of beef. Personally, I like the flavors presented by the fattier chunks like chuck or arm roasts, but I sure won't argue if all we have sitting around is a leaner cut, either! This recipe calls for a slow cooker and it does a great job there. You can also adjust this for using a pressure cooker or even cooking it over charcoal in a Dutch oven.
Blue Ribbon Recipe
Full of Southwest flavors and spices, this shredded beef recipe is so good - and easy! The beef becomes so tender it melts in your mouth. There are so many ways to enjoy this slow-cooked beef... enchiladas, nachos, tacos, quesadillas, as a sandwich, etc. The best part about this shredded beef is the aroma of Southwest flavors that fill your kitchen while it's in the slow cooker.
Ingredients For spring hill ranch's southwestern shredded beef
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4-5 lbbeef roast, top sirloin, eye of round, beef bottom round, arm or chuck
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2 tspfreshly coarse ground black pepper
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1 cbeef broth
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3New Mexico #6 or Big Jim green chiles, roasted, peeled and diced (or 1 7-ounce can chopped green chiles)
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1 lgwhite or yellow onion, diced (about 1 1/2 cups)
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1-5 mdchipotle chiles in adobo (1 for mild; 5 for spicy)
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2 tspgarlic powder
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2 Tbspchopped fresh Mexican oregano (or 2 teaspoons dried flakes)
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2 tspNew Mexican chili powder (from Chimayo if you can find it)
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2 tspfreshly ground cumin
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1 tspground cayenne pepper
How To Make spring hill ranch's southwestern shredded beef
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1Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside. -
2In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
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3Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
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4Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
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5Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
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6Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
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7We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
