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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
¼ cup chopped fresh cilantro
¼ cup 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