Kris' Incredible Shredded Mexican Beef

1. 1

   Trim any excess fat from the roast and cut it into four pieces. Rub the pieces with black pepper and place them in 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. 2

   Cover and cook on High until the meat starts to fall apart, about 8 hours. Add water as needed to prevent the roast from drying out.

3. 3

   Switch the slow cooker to Low and use a slotted spoon to transfer the meat to a large bowl. Shred the meat into bite-sized pieces with two forks. Return the meat to the slow cooker and cook for about 20 minutes to reheat before serving.

• Calories 488.67 kcal High
• Protein 32.3 g Good Source
• Carbs 58.42 g Moderate
• Total Fat 12.1 g Moderate
• Saturated Fat 4.93 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 68.91 mg High
• Sodium 2536.83 mg High
• Fiber 12.26 g Good Source
• Sugar 12.72 g High
• Added Sugar 0.0 g Low Source
• Calcium 90.0 mg Low Source
• Iron 4.21 mg Good Source
• Potassium 1384.69 mg Good Source
• Vitamin A 1793.49 mcg_rae Good Source
• Vitamin C 28.3 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅