Slow Cooker Shredded Mexican Beef

 

5 # chuck roast (trimmed)
3-4 cloves of garlic, cut in slivers
1 Tbsp. EACH paprika, celery salt (or 1/2 that with celery seed), granulated garlic, parsley flakes
1/2 tsp. EACH ground black pepper, chili powder, cayenne pepper, seasoned salt, tarragon
4 oz. beer (I like New Castle -- the darker the better in my opinion)
1 1/2 Tbsp. Worcestershire sauce
2-4 Tbsp. hot sauce (less if you want less spicy)
2 tsp. liquid smoke
1 LARGE onion, chopped
1 green pepper, chopped
2 large jalapeno peppers, chopped (see if you don't want so spicy)

Using a sharp knife, poke 1 inch holes into meat and insert slivers of garlic into them. Do this on both sides and take time to do this -- it adds tons of flavor to the meat. Combine paprika, celery salt, granulated garlic, parsley, ground black pepper, chili powder, cayenne, seasoned salt and tarragon in a small bowl. Rub all over the meat and place meat in the bottom of your slow cooker.

Add onion, green and jalapeno peppers on top of the beef.

Combine beer, Worcestershire sauce, hot pepper sauce and liquid smoke in another bowl. Mix well. Pour over beef and vegetables.

Cook on low setting for 10 hours (beef so be VERY tender and moist). Shred beef and remove any large fat or gristle. Return to liquid. You can thicken liquid with flour if you want the meat in a "gravy."

I use this recipe for any recipe calling for Mexican shredded beef. It's extremely tasty with rice and beans, topped with salsa, sour cream, guacamole, cheese, lettuce and corn-bean salad. Makes enough for 2 meals unless you're really hungry! :)

Here are photos of the rice, corn-bean salad, guacamole, and salsa that we made to go into these burrito bowls.