I’m always looking for a quick dinner and the slow cooker always delivers. I found that I had a build up of some delicious pot roasts in the freezer from Tim at Dixon Beef, so I decided to throw it into the slow cooker this week with some of Jens delicious veggies.
This Mexican inspired shredded beef landed on top of some nachos/tacos in our household and was enjoyed by everyone. Feel free to switch up the vegetables. I love the combination of peppers, garlic, onion and tomatoes but feel free to experiment with some different vegetables that are hanging around in your fridge.
Slow Cooker Shredded Beef
Pile the vegetables on the bottom of your slow cooker insert. Place the beef roast on top, nestling it among the vegetables. Pour the beef broth on top. Cook on high for 4-6 hours or on slow for 7-8 hours. The beef should fall apart easily once cooked. Carefully shred the beef and remove any bones or fat. Feel free to throw some of the cooked veggies into the shredded beef, adding some great flavour. Serve your beef on top of a salad, in tacos, or nachos.