Slow Cooker Mexican Beef

I love ethnic food and I'm not sure which is my favorite Mexican or Asian.  The great thing is I don't have to pick a favorite I can have both.  This weekend I had a craving for tacos.  I picked up a couple of roasts to cook in the slow cooker.  Two roasts for 2 people that is a lot of meat.  Yes, but the great thing about this I don't have to worry about what's for dinner for the next few days and I'm not having tacos every night.  I can make enchiladas, tosadas, taquitos, nachos and mexican salad.  I love the versatility of this recipe.

Slow Cooker Mexican Beef

2  3 pound roasts

mexican dry rub (recipe below)

1 carrot, rough chop

1/2 onion, rough chop

1 bay leaf

2  32oz box no salt beef stock

1 cup water

1 tablespoon canola oil per roast

Mexican Dry Rub

1/3 cup chili powder

2 tablespoons San Antonio Style Quick Chili Mix

1 teaspoon cayenne pepper

1 teaspoon chipotle chili powder

1 teaspoon dried oregano

1 teaspoon dried minced garlic

1 teaspoon garlic salt

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1 teaspoon black pepper

Mix all ingredients together.  Keep in a airtight canning jar.

Sprinkle generously with the dry rub on all sides, massage the rub into your roasts. (what you don't use store in airtight container). Let roasts sit for 30 minutes.  Heat a cast iron skillet until hot, heat oil just until smoking.  Add roast, sear on all sides for about 2 to 3 minutes each side.  Do this for both roasts.  Put roasts in slow cooker, add beef stock (if you don't have beef stock you can use chicken stock) In the hot skillet add 1 cup of water to remove bits from bottom of skillet for easy clean-up. Do not throw away water dump it in the slow cooker for added flavor.  Add carrot, onion and bay leaf to slow cooker.  Cover and cook on high for 24 hours.  Remove roasts from slow cooker and shred with 2 forks.

Until Next Time,
Pam

Shared with 

Love Bakes Good Cakes
Bless With Grace
Not Just a Housewife
Ladybug Blessings