WEBPrepare the beef: Cut roast into large even chunks and remove any excess fat. Cook: Place beef and marinade together into the slow cooker and stir until the beef is covered well. Place the two bay leave on top. Set crockpot to low and let it …
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WEBInstructions. Season the chuck roast with salt and pepper. Add it to the slow cooker along with the rest of the ingredients. Cook on low for 8 hours or until the beef is tender and shreds easily. Take the beef out of the slow cooker and shred. Pour some juice ontop and allow it to rest and soak up the extra juice.
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WEBWhisk together and pour around the edge of the roast. Cover and set the timer to 8 hours on low heat or 4 hours on high hea t. When the roast is done, remove it from the pot and shred it using 2 forks. Drain off ¾ of the liquid from the crockpot and add the beef back in. Gently toss the meat in the juices, then serve!
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WEBStep 2. In a 6 qt or larger slow cooker combine onions and tomato paste. Place beef chunks on top and pour over beef broth. Cover and cook on high for 5-6 hours or low for 8-9. The meat should be fall-apart tender. Step 3. When beef is tender remove to a plate and shred with two forks, separating out any excess fat.
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WEBUse paper towels to dry excess moisture from chuck roast. Cut roast into large chunks, about 2″ pieces. Place beef into slow cooker. Add all remaining ingredients into slow cooker, gently stirring to ensure all ingredients are combined. Set slow cooker on low for 8-9 hours OR 5-6 hours on high.
WEBInstructions. In a bowl, stir to combine the cumin, chile powder, ancho chile, oregano, chipotle chile, and sea salt. Rub the beef all over with the spice mixture. Place the beef in the slow cooker, then sprinkle the onion and garlic on top. Cook for 4 hours on high, until the beef easily falls apart when pulled with a fork.
WEBStep 3 – Place the seared roast in your slow cooker insert and pour the seasoned broth mixture and salsa over the roast. Cover and cook on low heat for 8 hours, or on high heat for 4 hours (or until tender). Step 4 – Transfer the roast to a platter, rimmed baking sheet or cutting board and shred using 2 forks. Discard any fat.
WEBHeat the skillet to medium heat and add a corn tortilla (or a low carb tortilla if keto) Allow the tortilla to cook for 1-2 minutes, or until crispy and golden. Flip the tortilla over and allow the other side to cook for 1-2 minutes. Place on a paper towel or wire rack to cool.
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WEBStep One – Brown the chuck roast on all sides using a couple of tablespoons of cooking oil over medium-high heat. (Place it in the crockpot when finished.) Step Two – Over the same heat (and adding a bit more oil), sauté the onions until translucent and aromatic. Once finished, add them on top of the meat.
WEBMeasure all spices into a small bowl and whisk until well combined. 1 teaspoon salt, 1 teaspoon black ground pepper, ¾ teaspoon garlic powder, 2 teaspoon chili powder, 1 tablespoon ground cumin. Rub spice mix all over your chuck roast until it's completely covered! 2-3lb boneless beef chuck roast. Peel and slice onion.
WEBMix to combine. In a large skillet over medium-high heat, add your avocado oil. Once heated, add the roast and quickly sear on all sides. Add the roast to your slow cooker and pour the sauce over the top. Cook on LOW for 6-8 hours. Once the beef easily falls apart, it …
WEBInstructions. Place the onions, jalapeño, and garlic in the bottom of a 4 quart slow cooker. Season the beef with salt and pepper on all sides and place on top of the onions. In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne. Pour the spice mixture over the beef and covered.
WEB2. Generously season the beef with salt and pepper on all sides and place into the crock of the slow cooker. Add all of the remaining ingredients, cover, and cook on low for 8 hours. 3. When the cooking time has completed, remove the lid and shred the beef with two forks right in the crock. Allow the shredded beef to marinate in the warm
WEBAdd the browned beef to the slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours. The cook time will vary slightly depending on the slow cooker and the size of the roast. Note 1. Use a fork to shred the beef. Serve as tacos, quesadillas, carnitas, nachos, enchiladas. Endless possibilities.
WEBPlace roast in a large, greased slow cooker. Pour salsa and beef broth all over roast then sprinkle evenly with all of the seasonings. Cover with lid and cook on low heat for 8 to 10 hours OR cook on high heat for 6 to 7 hours. Carefully remove hot roast from slow cooker; discard any fat. Shred beef then serve in tacos, burritos, nachos, salads
WEBInstructions. Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
WEBCover and cook on low for about 8-9 hours. Take meat out and shred with a fork. It should be very tender and easy to shred. Discard any fatty pieces. Dump out the remaining liquid that is in the slow cooker (reserve about 1/2 cup) Then put the shredded meat back into the slow cooker.