Mexican Shredded Beef

Dry Rub Spices:

• 2 tablespoons chili powder
• ½ tablespoon onion powder
• 1-2 teaspoons salt (adjust to preference, typically ½ teaspoon per pound of beef)
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne pepper (optional, for added heat)
• ½ teaspoon paprika

Other:

• 3.5-4 lb chuck roast, boneless
• ½ cup beef broth
• 2 tablespoons tomato paste
• 1 lime, juiced

Instructions:

1. Prepare the Spice Mix: Combine all the dry rub spices in a small bowl and set aside.
2. Mix Liquids: In another bowl, whisk together the beef broth and tomato paste until well blended.
3. Season the Meat: Place the chuck roast in the Crock Pot insert. Rub half of the spice mixture onto the top of the roast, flip, and apply the remaining spices to the other side and edges.
4. Add Broth Mixture: Pour the broth and tomato paste mixture over the top and sides of the roast.
5. Cook: Cover and set the Crock Pot to low. Cook for 8 hours, or until the meat is fork-tender and can be easily shredded.
6. Shred the Beef: Remove the roast from the Crock Pot and place it in a large bowl, leaving the broth behind. Shred the meat with two forks, discarding any excess fat.
7. Finish with Lime: Return the shredded beef to the Crock Pot. Squeeze in the lime juice and stir. Taste and adjust the salt if necessary.
8. Serve: The beef is now ready to be served. For a drier consistency, keep the beef in the bowl and add reserved broth to achieve the desired flavor and moisture.

Storage Options: