Tex-Mex Shredded Beef
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| Prep time | 5 minutes |
| Cook time | 8 hours |
| Total time | 8 hours, 5 minutes |
| Meal type | Main Dish |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
Ingredients
- 2 To[ round London broil roasts (2-3 lbs. each)
- 1 jar salsa or picante sauce (16 oz.)
- 1 cup water or beef broth
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
Directions
| Place roasts into Crockpot. Add water or broth. Stir cumin and garlic into salsa and pour over and between the pieces of meat. Cover and cook on low all day (approximately 8-10 hours). Carefully remove the cooked meat to a large plate. Shred it using a fork and/or tongs, discarding any fatty pieces. Place shredded meat back into the Crockpot and keep warm until serving. | |
Notes
Buy the best quality beef you can get. I can't afford organic beef, but I do buy beef that's hormone-free and antibiotic-free whenever possible and I look for grass-fed beef that's on sale. Watch for it to go on sale and stock up. Also, you can use other cuts of beef to make this dish. However, I've found that roasts labelled "London broil" (which is often the same as "top round" roast) make very good shredded beef without a lot of fat or waste.
You can vary this recipe based on your family's preferences. Make it very spicy with hot salsa or very mild. Increase the seasonings or use other seasonings. If you're in a tremendous hurry, just dump in the salsa without adding any seasonings!
The recipe makes a lot of meat! Unless you have a very large family, you'll have plenty to take for lunches or to use for a second dinner.