Slow-cooker Mexican Shredded Beef

Cinco de Mayo is just a few days away. If you're like me and grew up in the southwest U.S., someone you know is bound to throw a Cinco de Mayo party. We even had Cinco de Mayo fiestas in my Spanish classes in high school. Cinco de Mayo is a Mexican holiday that celebrates Mexico's victory in a battle that took place in the 1800s. The funny thing is, Mexicans don't really celebrate this holiday. It's been adopted by Americans who I think wanted another reason to drink beer and eat Mexican food. Hey, why not? 

This slow-cooker shredded beef would be perfect to bring to a Cinco de Mayo party because people can use the beef in their favorite way (tacos, nachos, salad, etc., see below). 

Check out these Mexican recipes:

• Mushroom Tacos
• Pulled Chicken
• Chicken Enchiladas

Recipe Rundown
Taste: Depth of Hispanic-inspired flavors with a hint of spice.
Texture: Fork tender. 

Ease: Taking the extra step of searing the beef before slow-cooking really adds a wonderful flavor and prevents the beef from falling apart in the slow-cooker. However, it does take a few minutes and dirties an extra pan.
Appearance: Looks just like the shredded beef from your favorite restaurant!
Pros: Simple, easy, tasty. Can be used for tacos, salads, tostadas, quesadillas, nachos, burritos, chimichangas, taquitos... the list is endless. The leftovers taste great too!
Cons: None.
Would I make this again? Yes!

Slow-Cooker Mexican Shredded Beef
From Elly Says Opa

• 1 (2 pound) boneless beef roast
• 1 tablespoon canola oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1/2 tablespoon tomato paste
• 3/4 cup beef broth
• 1/2 teaspoon parsley
• 2 teaspoons chili powder 
• 1 1/2 teaspoons cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano

In a large, heavy skillet heat the oil over medium-high heat. Sprinkle the beef roast liberally with salt and pepper.  Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side.  Place roast in the slow-cooker.

Add the sliced onion to the pan and cook for about 2 minutes. Stir garlic and tomato paste into pan. After another 30 seconds to 1 minute, add beef broth and spices.  Scrape any browned bits at the bottom of the pan with a wooden spoon, then pour the broth-onion mixture into the slow-cooker over the roast.

Cook on low for 8 hours. The beef should be tender enough to easily pull apart with two forks. Once the beef is shredded, return to the slow-cooker to absorb any leftover liquid.