Southwest Beef

Slow-cooked BBQ beef wraps.

I found this recipe last week and I have to say, it is my new favorite! I slow cooked it in the oven with foil and a lid for 3 hours on 300 degrees. When it was done, I put the beef in a bowl to cool a bit, then shredded it with my fingers. I put the beef in a wrap with sour cream and fresh cilantro----Perfection! (I forgot the red onion)! Very simple ingredients too. The sauce is to die for! Check it out--you will LOVE it! I used a 3 pound rump roast. I found the recipe from
"Three Many Cooks".

Serve this pulled beef on its own, in warm sandwich buns with dill pickles or in flour tortillas with sour cream, cilantro sprigs, and chopped red onions for passing.

1 beef chuck roast (about 3 pounds)
1 can (14.5 ounces) petite-diced tomatoes
1 can (14 ounces) chicken broth
3 canned chipotle chiles in adobo, minced (optional)
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
3 large garlic cloves, minced
1 1/2 cups your favorite sweet barbecue sauce

Place all ingredients in a slow cooker and cook on low until meat is tender enough to shred, 6 to 8 hours. Remove meat from pot and shred when cool enough to handle. Transfer sauce to large saucepan; reduce to barbecue sauce thickness. Mix sauce with meat and warm stovetop or in the slow cooker.

Have a wonderful Weekend!!

XOXO