::Ingredients::
1 (2 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime
::Directions::
In a small
bowl whisk together chili powder, cumin, onion powder, garlic powder,
salt and pepper. Place roast in a slow cooker, pour beef broth over
roast then squeeze with fresh lime juice. Sprinkle roast with spice
mixture. Cover slow cooker with lid and cook on low heat 8-10 hours.
Remove roast from slow cooker, shred beef (remove fat) and return
shredded beef to slow cooker. Cover with lid and cook additional 30
minutes. Remove beef from slow cooker with tongs to remove juices when
plating or drain in a colander. Serve with desired toppings.
Serve with shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, etc.
2 ounces of shredded beef is 4 points+.
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