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Mexican Shredded Beef




Source of Recipe


Laurel


Recipe Introduction


This recipe was originally posted on Comfort Food by Mary.


List of Ingredients




1 beef roast for shredding, 2.5 to 3 lbs. (I've used flat-cut brisket, eye-of-round, you can use chuck roast, whatever works for you)

1 package Lipton onion soup mix
1 cup water
2 cans El Pato tomato sauce (the yellow can).....and El Pato is the key to this. I've tried Rotel before I found El Pato and it was OK, but NOT the same. Search your ethnic aisle; it's worth it and makes the dish.
1 teaspoon ground cumin

Recipe



Put the beef in the slow cooker; combine the remaining ingredients and pour over beef. Cook on LOW all day (mine cooks 8 to 10 hours). Transfer the beef to a Pyrex baking dish and shred; pour sauce over the shredded beef. If the beef isn't "ready" to shred at this time, slice it. Cover with foil and bake at 325° for at least 30 minutes more (the longer you cook it, the more tender and flavorful it is and it becomes easier to shred, if you couldn't shred it before).

I've served this in tortillas and this week I've eaten it in buns. Once I spread leftover guacamole on the bun and then topped with the beef. It was great.