Mexican Shredded Beef

Jason's recipe. He Made this with an elk roast. It was really good. Used it for tacos. Jan. 2024

Ingredients

3.5 - 4 lb	Chuck Roast (Boneless)
1/2 C	beef broth
2 TBLS	tomato paste
1	lime (juiced)

Dry Rub Spices

2 TBLS	chili powder (I used McCormick brand)
1/2 TBLS	onion powder
1-2 tsp	salt
2 tsp	cumin
2 tsp	garlic powder
1 tsp	bround black pepper
1/2 tsp	cayenne pepper (optional, for added heat)
1/2 tsp	paprika

Preparation

1. Combine all of the dry rub spices in a small bowl, set aside
   
   
2. In another bowl, whisk together the beef broth and tomato paste
   
   
3. Place the chuck roast in the Crock Pot insert. Rub half of hte spices on the top of the roast. Flip, and rub in the other half of the spices on the top and sides. Sear roast in a cast iron pan. Transfer to crock pot.
   
   
4. Pour the broth/tomato paste mixture over the top and sides of the roast
   
   
5. Cover and cook on low for 8 hours
   
   
6. Check the roast is fork tender, and shreddable. (if it's still tough, cook an additional hour or more until fall-apart tender)
   
   
7. REmove roast, and place in large bowl (Leave the broth in the crock pot. Shred with two forks, discarding any excess fat.
   
   
8. Return the beef to the crock pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve! (For a drier beef: leave the beef in the large bowl after shredding, and add some reserved broth to it until desired consistency / flavor is achieved.)