August 31, 2010

Shredded Beef and Jalapeños

Prep: 15 mins. - Cook: 10-12 hours. - Servings: 8-10

      1 (5lb) beef chuck roast
      3 cloves garlic, crushed
      1 T. paprika
      1 T. celery salt
      1 T. garlic powder
      1 T. parsley flakes
      1/2 T. pepper
      1/2 T. chili powder
      1/2 T. cayenne pepper
      1/2 tsp. seasoned salt
      1/2 tsp. dry mustard
      1/2 dried tarragon
      4 oz. beer
      1-1/2 T. Worcestershire sauce
      4 T. hot pepper sauce
      2 tsp. liquid smoke flavoring
      1 Lg. onion, chopped
      1 green bell pepper, chopped
      2 jalapeños peppers, seeded and chopped
      8 to 10 hamburger buns

         Trim excess fat from chuck roast, Using a sharp knife, poke 1" deep holes in several places on surface of roast. Press some of crushed garlic into each hole.
         In a small bowl, combine paprika, celery salt, garlic powder, dried parsley, cayenne pepper, seasoned salt, dry mustard and dried tarragon. Mix until well combined. Rub mixture entirely over surface of roast. Place roast in slow cooker.
        In a medium bowl, combined beer, Worcestershire sauce, hot pepper sauce, and liquid smoke flavoring.
Mix well and pour liquid over roast in slow cooker. Place chopped onion, chopped green pepper and chopped jalapeño around roast.
        Cover and cook on low setting for 10-12 hours. Shred beef by removing roast to a platter and pulling meat apart with two forks. Return shredded meat to slow cooker and mix well. To serve, use a slotted spoon to place shredded beef, onions and peppers on hamburger buns.

No comments: