Mexican Shredded Beef

1. 1

   Trim the roast of any excess fat, and season with all ingredients listed above.

2. 2

   Marinate to your liking (2 hours to 3 days, I usually leave it 3 days so the flavors are all through the meat).

3. 3

   Just wrap the roast (after its been marinated and before you put it in the crockpot) in tinfoil.

4. 4

   Place roast in foil large enough to enclose the meat.

5. 5

   It won't float because the roast is heavy.

6. 6

   The tinfoil is to keep the meat tender.

7. 7

   Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom.

8. 8

   Remove foil and reduce heat to Low.

9. 9

   when you take the foil off the meat might not be ready to shred.

10. 10

    just keep cooking for a few hours until you can take a fork and shred the beef.

11. 11

    Continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

* Per serving · 4 servings · Values may vary.

No additional tips available.