Slow cooker Mexican pulled beef recipe

Name: Slow cooker Mexican pulled beef recipe
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Ingredients: 1 x 35g packet Mexican seasoning; 66.60 gm Tomato Paste; 90.00 gm brown sugar; 82.50 ml Raw Apple Cider Vinegar; 1 large brown onion, halved, sliced; 1.5kg piece Carb Neutral Beef Slow Cook Chuck Roast; 255.00 gm Beef Style Liquid Stock

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Prep Time: 5 minutes

Cook Time: 480 minutes

Total: 485 minutes

Servings: 6

Author : Tiffany Page

slow cooker mexican pulled

Ingredients

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1 x 35 grams packet Mexican seasoning66.60 gm Tomato Paste90.00 gm brown sugar82.50 ml Raw Apple Cider Vinegar1 large brown onion, halved, sliced1.5kg piece Carb Neutral Beef Slow Cook Chuck Roast255.00 gm Beef Style Liquid Stock

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Instructions

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Step 1

Combine seasoning, tomato paste, sugar and vinegar in a bowl.

Step 2

Arrange onion in a lightly greased slow cooker. Coat the beef in the Mexican paste and place on top of the onions. Pour stock around beef (don’t pour stock over beef). Cover and cook on HIGH for 8 hours. Transfer beef to a roasting tray. Using 2 forks, roughly shred.

Step 3

Transfer the liquid from the slow cooker to a large saucepan. Simmer over medium-high heat for 5 to 10 minutes or until the sauce thickens and is syrupy. Strain onions and scatter over beef. Pour over half the sauce and reserve remaining sauce to serve with tacos (see notes).