• 12servings
  • 500minutes
  • 338calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4 pound) beef bottom round roast or other lean roast

  2. 2 teaspoons ground black pepper

  3. 1 large onion, diced

  4. 1 (7 ounce) can chopped green chilies

  5. 2 teaspoons chili powder

  6. 1 teaspoon cayenne pepper

  7. 1 tablespoon garlic powder

  8. 2 teaspoons ground cumin

  9. 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste

  10. 1 cube beef bouillon

Instructions Jump to Ingredients ↑

  1. Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.

  2. Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.

  3. Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.


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