Slow Cooker Shredded Beef
- 2 1/2-3 lb. boneless chuck roast
- 1 tbsp. steak seasoning
- 2 tsp. olive oil
- 1 1/4 cup medium salsa
- 1 can (4-oz.) diced green chiles
- 2 tbsp. fresh squeezed lime juice
- 1 tbsp. taco seasoning
- 1/4 tsp. salt
Trim all of the visible pieces of fat and gristle from the chuck roast and discard or save to make beef broth. Cut the lean meat into 3 or 4 large chunks.
Rub the pieces of roast all over with the steak seasoning. Heat the oil over a heavy frying pan over medium heat and brown the meat on all sides.
While the meat is browning, mix the salsa, green chiles, lime juice, taco seasoning, and salt. Put the browned meat into your crockpot and pour the salsa mixture over the meat. Cook on low until the meat is tender and shreds apart easily, about 6 hours.
When the meat is done, remove it to a cutting board. Pour the sauce mixture into a small pan and simmer on medium until the sauce thickens and reduces by about half, about 10 minutes. Shred the meat apart with two forks and put it back in the crock pot. When the sauce has reduced, pour it back over the meat and keep warm while serving.