Slow Cooker Mexico Shredded Beef
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PTDkCXueUGH1hHkCK0_KwNBKFc_yGBf6_WqyRO4-cky6OymnonH5ZsPpLSZ9VWRqkblMCfYQnJ-xRL-9pxAHU7u70HNRJjsJryCc4Fhl2sSGpfoMs2f1hXaMHd2D2tWPJEzFpeEeUIa-/s400/Beef.jpg)
In looking for a slow-cooker meal that would stretch over several days, I decided to make a roast in the slow cooker and then use it for enchiladas, etc. So, I found a recipe I liked the looks of (link at the bottom) and made a few adjustments. The results was so tasty that we don't want to cover it up with red sauce. So, we had tacos, instead. We added a little shredded cheddar, some pico de gallo, and a few slices of avocado. Loving every bite of it! We will definitely be making this again :) Slow Cooker Mexico Shredded Beef Ingredients ~3 pounds beef chuck roast 1 onion, diced 4 cloves garlic, minced 2 tablespoons tomato paste Juice of one lime 1 tablespoon Ancho Chile powder 1/2 teaspoon Chipotle Chili powder 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon sea salt 1/4 teaspoon red chili flakes Instructions Mix the chili powders, cumin, paprika, salt, oregano and red chili flakes togeth