Ingredients
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3 lbs beef roast, trimmed of excess fat (I have used brisket, chuck, sirloin, bottom round)
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1 large onion, diced
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1 cup beef broth
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4 ounces tomato sauce
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1/4 cup lime juice
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2 garlic cloves, minced
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1 teaspoon cumin
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1 tablespoon chili powder
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1 1/2 teaspoons salt
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1 teaspoon cilantro
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1 jalapeno pepper, seeded and chopped (leave some seeds if you want it spicier)
Instructions
- Place onion in slow cooker and top with beef roast.
- In a small bowl, whisk together remaining ingredients and pour over beef roast.
- Cook on low for about 8 hours.
- Remove roast from slow cooker, reserving juice.
- Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
- Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.