Wednesday, April 20, 2011

Mexican Rice Bowls with Shredded Beef

We tried out a new recipe for shredded beef and used the meat to make Mexican rice bowls. We gave this meal a two thumbs up. Give it a try!

Shredded Beef

3-4 lb chuck roast
1/3 cup vinegar
1/4 cup lime juice
1 can Rotel tomatoes
3 cloves garlic, minced
2 tablespoons cumin
2 teaspoons oregano
1 1/2 teaspoons salt
2 tablespoons vegetable oil
1 cup chicken broth

Place roast in crockpot

Combine all ingredients except teh chicken broth into a blender or food processor and blend until smooth.

Pour sauce over roast and then add the chicken broth.

Cook on high for 6 hours or on low for 8-10 hours. Once meat is tender, shred with two forks right into the sauce in the crockpot.

To make the rice bowl:
Layer -
Prepared Mexican rice (we used Rice a Roni)
Black beans - heated through
Shredded beef
Shredded cheese
Sour cream



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