*Mexican-style beef for tacos, taquitos, burritos or tortas.
INGREDIENTS:
- 1 (4 lb) boneless beef chuck roast, trimmed & cut into 8 portions
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 limes, juiced
- 1 (14 oz) can diced tomatoes, undrained
- 1 lg sweet onion, diced
- 1/2 green bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded & minced
- 1/2 cup beef broth
- 1 Tbsp dried oregano
- 1 Tbsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt, or more to taste
- 1/2 tsp ground black pepper
DIRECTIONS:
Place beef portions into a large slow cooker.
Mix olive oil, Worcestershire sauce & lime juice together in a bowl; pour over the beef.
Add diced tomatoes, sweet onion, green bell pepper, salt & black pepper to the slow cooker.
Cook on high for 1 hour.
Change setting to low and continue cooking until the beef is tender, about 6 & 1/2 hrs.
Remove beef with tongs to a cutting board.
Shred with a pair of forks and return to slow cooker.
Continue cooking another 20 to 30 minutes.
Serves 8