Machacha Mexican Shredded Beef

Ingredients 

• 3.5-4 lb chuck roast boneless
• 1/2 cup beef broth
• 2 Tbsp tomato paste
• 1 lime juiced

Seasonings

• 1 Tbsp chili powder
• 2 tsp onion powder
• 2 tsp cumin
• 2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions

1. Combine all of the seasoning ingredients in a small bowl, set aside.
2. In another bowl, whisk together the beef broth and tomato paste.
3. Place the chuck roast in a slow cooker. Rub half of the spices on the top of the roast and then turn the roast over and add the remaining spices so all sides are seasoned.
4. Pour the broth/tomato paste mixture over the top and sides of the roast.
5. Cover, and cook on low for 8-9 hours.
6. When the roast is falling apart tender, remove it from the slow cooker and place it in a large bowl. Leave the broth in the slow cooker
7. Shred the roast with two forks, discarding any excess fat.
8. Return the shredded beef to the slow cooker and add a squeeze of lime juice. Stir the meat, taste, and add more salt if needed.
9. Serve with your favorite sides and enjoy!