This is pretty good. I don't think it's as "awesome" as others suggest, but it IS tasty. My fiance said that he could barely taste the meat & thought it had a strong vinegar taste (I guess, from the Tobasco hot sauce...), but otherwise liked it. I pretty much followed Charley's directions to a T except for 1/2ing the recipe and incorporating a few of Impish's changes. Here's what I did: a) generously s&p'd a 2 lb. chuck roast (as opposed to using the directed amts.), b) subbed a 4 oz. can of partially drained HOT diced jalapenos for fresh chiles, c) subbed a 14.5 oz. can of beef broth for the H2O called for, d) seasoned meat w/ 1.5 t chili powder / 3/4 t cumin, e) cooked on high for 6 hrs., shredded w/ 2 forks, strained most of the onions/peppers, returned the meat to the liquid in my sc, seasoned again, but this time w/ 1/2 t paparika / 1/4 t cumin & then cooked on low for another 1.5 hrs. I made Chipotle-style burritos (i.e. the way I order them at "the" restaurant - cilantro lime rice, black beans, monterey jack cheese, fresh salsa & meat). I appreciate the versatility of this recipe. I am planning to save leftovers for an enchilada recipe. While I am not "sold" on the combo of flavors (the meat was too hot for my liking), I think this is slightly better than Mijo's Slow Cooker Shredded Beef (IMHO). I'm still on the lookout for the perfect recipe, but until I find it, this will do! Thx. for sharing, Charley :)
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