Use this tender, juicy and flavorful meat in tacos, sandwiches, burritos and more!
2 tablespoons Land O Lakes® Butter
1 (2- to 2 1/2-pounds) beef chuck roast
2/3 cup beef broth
1/3 cup apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
Melt butter in 10-inch skillet over high heat. Sear beef on all sides 5 minutes or until dark brown and crust begins to form. Place meat and pan drippings into 4-quart slow cooker.
Combine all remaining ingredients in bowl; stir to combine. Pour over meat in slow cooker. Cover; cook on Low heat setting 8-9 hours or High heat setting 4-6 hours, or until meat pulls apart easily with fork.
Remove meat from slow cooker. Pour juice from slow cooker through strainer into bowl. Return 1 cup juice to slow cooker, discarding fat and remaining juice.
Pull beef into shreds using two forks. Return shredded beef to slow cooker. Serve as desired.
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