Spicy Shredded Mexi Beef Roast (Crock Pot)

Ingredients

  • spicy
  • 1 cup
  • 2 cups
  • 2 teaspoons
  • 1 (14 ounce) can
  • 1 (14 ounce) can
  • 3 tablespoons
  • + 42 more ingredients
    • spicy
    • 3 tablespoons
    • 2 cups
    • 1 ½ teaspoons
    • 1 ½ teaspoons
    • 2 teaspoons
    • 1 tablespoon
    • 1 tablespoon
    • minced
    • 2 tablespoons
    • minced
    • 2 tablespoons
    • 1 large
    • 1 large
    • diced
    • 1 (4 ounce) can
    • diced
    • 1 (4 ounce) can
    • 1 cup
    • chopped
    • chopped
    • beef broth
    • cumin
    • cumin
    • salt
    • honey
    • honey
    • chili powder
    • chili powder
    • fresh garlic
    • fresh garlic
    • onion, chopped
    • onion, chopped
    • jalapeno chiles, drained
    • jalapeno chiles, drained
    • salsa
    • salsa
    • diced tomatoes, with juice
    • diced tomatoes, with juice
    • black pepper
    • beef broth
    • salt

1 Place beef roast in a 5-quart crock pot. 2 Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin. 3 Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper. 4 Cover and c...

View full recipe at SpringPad

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