Recipes, Hill Country Shredded Beef, Method

Recipes

Hill Country Shredded Beef

Ingredients

3½ to 4 pound boneless beef chuck roast 1 tablespoon ground cumin

1 tablespoon chili powder Salt and pepper to taste

1 small bay leaf

1 medium onion cut into ¼ inch dice

1 14½ ounce can of classic style stewed tomatoes, not drained 1 cup of canned chili peppers coarsely chopped

1 cup beef broth

¼cup chopped fresh cilantro

¼cup chopped scallions

3 cups shredded Monterey Jack cheese

12 – 16 toasted onion rolls

4 cups shredded romaine lettuce

Method

Trim excess fat from the roast.

Combine the cumin, chili powder, salt and pepper in a small bowl. Using your fingers, rub this spice seasoning into the beef.

Place the beef into the Calphalon Slow Cooker. Add the bay leaf, onions, stewed tomatoes, chili peppers and beef broth.

Replace the cover on the slow cooker. Set the slow cooker on low and cook for 10 to 12 hours. Or cook on high heat for 5 to 6 hours.

At the end of the cooking time, remove the roast from the slow cooker and place it on a cutting board. Reserve the cooking

HE700SC specifications

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