Southwest Shredded Beef
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
12 1/3 cup each
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Calories
15721 kcal
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Cuisine
American, International, gluten-free
Southwest Shredded Beef
Description
This Southwest Shredded Beef recipe uses a beef rump roast cooked low and slow with a rich, spiced tomato paste mixture that includes garlic, chili powder, cumin, oregano, cayenne pepper, and brown sugar. The slow cooking tenderizes the meat until it can be pulled apart easily, absorbing the thickened sauce made with cornstarch and beef broth.
The flavor profile is mildly spicy and robust due to the combination of traditional Southwestern spices with a touch of sweetness. The beef remains juicy and saucy, making it versatile as a filling for tacos or burritos and flavorful when served over rice.
Use a mild chili powder blend for balanced seasoning. Because the meat slow cooks in its sauce, stirring and shredding mid-cooking helps the texture and sauce consistency. Salt can be adjusted after cooking to suit taste.
Ingredients
- 3 oz tomato paste $0.26, quantity 1/2 of 6 ounce can
- 2 cloves garlic $0.16, minced
- 1 Tbsp chili powder $0.30
- 2 tsp cumin $0.20
- 1 tsp oregano $0.10
- 1/4 tsp cayenne pepper $0.02
- 1/2 Tbsp brown sugar $0.02
- 1 Tbsp cornstarch $0.04
- 1 cup beef broth $0.15
- 3 lb Beef Rump Roast $13.94, or shoulder roast, boneless
- 1/2 tsp salt $0.03, optional
Instructions
- In a medium bowl, whisk together the tomato paste, garlic, chili powder, cumin, oregano, cayenne pepper, brown sugar, cornstarch, and beef broth.
- Remove any large pieces of fat from the beef roast, then cut the meat into 2-inch chunks. Place the beef in the slow cooker, then pour the sauce over the meat. Put the lid on the slow cooker, turn the heat onto high, and let cook for 4-5 hours (or 8 hours on low).
- After cooking for four hours on high, use tongs to stir and shred the meat in the sauce (if the meat is not yet tender, let it cook longer. It can go longer than four hours, if needed, and will only get more tender the longer it cooks). Keep the heat set on high as you shred the meat to continue to cook down and thicken the sauce. Taste the meat and sauce and add salt if needed. Serve hot over a bed of rice, in tacos, or stuffed into a burrito.
Notes
- Use mild chili powder blends typically used for chili seasoning, not pure ground chiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 121/3 cup each
Amount Per Serving
Calories 15721 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 157.21kcal | 8% |
| Carbohydrates | 3.51g | 1% |
| Protein | 24.89g | 50% |
| Fat | 5.13g | 8% |
| Sodium | 272.88mg | 11% |
| Fiber | 0.65g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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