|Recipe from: favfamilyrecipes|
Image Credit: Erica
Crock Pot Mexican Shredded Beef
“This makes quite a bit so we usually make it up and freeze it in little individual freezer bags. It stays good for up to 2 months in the freezer. To re-heat, just throw it in pot and stir until hot. I promise, it tastes just as good as it does the day you make it! We ALWAYS bring this on our camping trips. We just heat it up and serve with tortillas. It is so easy and clean-up is a breeze.” Erica
3-4 Lbs. lean roast beef
1 pkg. onion soup mix
2-3 cup water
2 cup Pace Picante sauce (or your favorite picante sauce)
Salt and pepper, to taste
Sear the roast on all sides.
Add to crock pot and sprinkle with onion soup mix and add 2 cup water.
Cook in crock pot on low for 7-8 hours, keep an eye on it and add more water as necessary.
Make sure there is always about 1-2 cups of liquid in there.
Do not let the water cook out!
After meat is cooked, remove beef from Crock Pot and shred, removing any excess fat.
Return the meat to the crock pot and add picante sauce & salt and pepper.
Cook on low for another 30 minutes.
Meat should be moist and juicy.
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