Mexican Shredded Beef (Joycelyn)

4 lbs chuck roast
1 Tablespoon chili powder
1 teaspoon cumin
1 Tablespoon smoked paprika
1 cup beef stock (broth)
2 Tablespoons tomato sauce
4 chipotle peppers in adobo sauce minced
1 large onion diced
8 cloves garlic minced

Combine the spices in a bowl. Rub spices into the beef, covering all the nooks and crannies and each side evenly.

In a skillet, heat 1-2 tablespoons olive oil until shimmering. Sear the meat on each side. Remove and place in a large slow cooker.

With the skillet remaining over the heat, deglaze with the beef stock and scrape up any brown bits. Whisk in the tomato paste and chipotle peppers. Boil for a 2-3 minutes.

Meanwhile, add the onion and garlic to the top of the beef in the slow cooker.

Add the broth mixture to the slow cooker. Cover and cook on low for 6 to 8 hours.
Once the meat is fork tender, remove and shred with two forks.

Pour a portion of the sauce, including the onions, over top of the meat and let it cook in the slow cooker for 1-2 hours to soak up the sauce and enhance the flavor.

Remove from slow cooker and drain.

Use this meat to make Chimichangas, Tacos, Burritos,Enchiladas, or Taco Salad

To make the pepper tomato sauce, I used a well drained pint of canned diced tomatoes and one 7 oz. can peppers in adobo sauce. I blended them together in my Vitamix blender so they were a paste. I used half of this sauce in the recipe and put the other half in a freezer bag to use the next time I make this meat.