Crock Pot Mexican Shredded Beef

Start by making the seasoning rub in a small bowl. Mix together 1 tablespoon chili powder and 1 teaspoon each of smoked paprika, cumin, garlic powder, onion powder, Mexican oregano (or regular oregano), chipotle powder, and salt.

Trim any large pieces of fat around the edges of the roast so the seasoning rub can adhere directly to the meat. Rub the roast with half of the seasoning blend.

In a large skillet, ideally cast iron, add a tablespoon of vegetable oil, spreading it evenly over the surface. Preheat the skillet over medium‑high heat. Add the seasoned meat and sear it for a couple of minutes on each side until just browned. Once the meat is browned, transfer it to the crock pot and set it to low heat.

In a large bowl, mix together 1 large diced white or yellow onion, 1 can of undrained diced tomatoes, 1 can of diced green chiles, 1/2 cup beef broth, and the remaining seasoning blend until well combined.

Pour the onion and tomato mixture over the meat, cover, and cook for 7–8 hours or until the meat is melt‑in‑your‑mouth tender.

Once the meat is done cooking, shred it into your desired pieces using two forks or tongs. Do not discard the cooking liquid — it adds moisture and flavor when you mix it with the shredded meat.

Pour the cooking liquid and vegetables through a metal mesh strainer to separate the solids from the broth.

Stir the cooked vegetables into the shredded beef, then pour in 1/2 to 1 cup of cooking liquid until you get the consistency you like.

Enjoy!