Saucy Southwest Shredded Beef
Use your slow cooker to slowly tenderize beef with a flavorful mixture of herbs, spices, tomato, and broth. Perfect for tacos, burritos, and more.
Total Cost $15.22 recipe / $1.27 serving
- 3oztomato paste (1/2 6 oz. can)$0.26
- 2clovesgarlic, minced$0.16
- 1Tbspchili powder*$0.30
- 1/4tspcayenne pepper$0.02
- 1/2Tbspbrown sugar$0.02
- 1cupbeef broth$0.15
- 3lbboneless beef rump or shoulder roast$13.94
- 1/2tspsalt (optional)$0.03
In a medium bowl, whisk together the tomato paste, garlic, chili powder, cumin, oregano, cayenne pepper, brown sugar, cornstarch, and beef broth.
Remove any large pieces of fat from the beef roast, then cut the meat into 2-inch chunks. Place the beef in the slow cooker, then pour the sauce over the meat. Put the lid on the slow cooker, turn the heat onto high, and let cook for 4-5 hours (or 8 hours on low).
After cooking for four hours on high, use tongs to stir and shred the meat in the sauce (if the meat is not yet tender, let it cook longer. It can go longer than four hours, if needed, and will only get more tender the longer it cooks). Keep the heat set on high as you shred the meat to continue to cook down and thicken the sauce. Taste the meat and sauce and add salt if needed. Serve hot over a bed of rice, in tacos, or stuffed into a burrito.
*The chili powder listed is a mild blend of chiles and other spices sold in the U.S. It is usually used to season the dish called “chili” and should not be confused for spicy chile powder (ground red chiles, like cayenne pepper).