Reviewed: Mar. 26, 2006

hey, when the husband likes it, it's a keeper. i used oregano instead of tarragon, though.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 21, 2006

Very good recipe. It is a keeper in my book.

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WYOMINGWAPITI

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Reviewed: Jan. 5, 2006

Great recipe....the meat really just falls apart - no shredding needed!! If you're pressed for time like I was, just start the slow-cooker off on high for a couple of hours, then turn down to low....it'll be ready in six hours. If you truly like things spicy, you'll need to add more peppers or hot sauce....

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jun. 30, 2005

A++! I followed the recipe exactly, using diet coke instead of beer (didn't have any) and it is awesome! Lots of flavor - spicy, but not overbearing, and the meat just falls apart. I served it with flour tortillas and pico de gallo (chopped tomatoes, onion and cilantro) and guacamole. I'll make this often for all kinds of occasions. Thanks!

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Jun. 28, 2005

This was just ok. I used it for burrito's. The texture was nice but the taste not brillant. Much prefer some of the lime based marinades for grilling burrito meat from this site.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 7, 2005

This recipe entailed a number of firsts for this newish cook. I'd never cooked a chuck roast before, and never used a dry rub on meat either; it was also only my third slow-cooker recipe ever, I think. This produced some very tasty meat that I had in burritos for days. I do wonder, though, whether all the spices were needed. The cooking left a lot of very spicy broth in the slow-cooker that tasted good over rice.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2005

Words cannot describe how flavorful and delicious this shredded beef is. We absolutely love it. I like to eat it in corn tortillas.

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NICOLES3

Cooking Level: Expert

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Reviewed: Mar. 7, 2005

WOW! This is incredible!!!!! The whole family loved it! We did use it the next day for enchilada filling. Neighbors ended up staying for the lunch enchiladas and they were raving about the beef! (We did reduce the hot sauce.)

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Yum Brigade

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Reviewed: Feb. 28, 2005

I love this recipe, my family does too. I back off a little on the hot pepper sauce, but everyone adds what they like. I also add what's left over to a pot of chili, it adds great flavor. I'm working on incorporating this to a beef enchilada recipe, but haven't gotten in down yet.

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HAF63

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Reviewed: Nov. 23, 2004

Yessssiree! This one the hubby liked! He smiled when he came in the door and asked "What smells so da.. good!?" I used leftover swiss steak (since it's just the 2 of us now, we only eat part of a round steak...I hate to waste the rest!)and simmered it in my crockpot all day. Of course I had to taste test it along the way...we're lucky we had any left for supper. This is one that good for us working people. Put it on in the morning and come home to a feast. This one gets awesome ratings!

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HERSHEYQUEEN

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Reviewed: Nov. 6, 2004

Great recipe. I have prepared it several times for family and friends. It is one of their favorites.

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CRLCKETT

Cooking Level: Expert

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Reviewed: May 4, 2004

Loved making in slow cooker. Had a very good spicy, smoky flavor.However,the meat part that was not IN the liquid dryed out some,(due to the very long time it was in cooker(10 hours). Luckily, I checked at 6 hours and turned over;that helped , but wished I had done sooner. Half the meat was very moist and the other half was a little tough. It was pretty spicy for us, (and I used only half the Tabasco and all the cayenne). If I make again, I will halve the cayenne also. Uses a lot of ingredients (although I had all on hand)and I think the meat part of "Shredded Beef Enchiladas" from this site, uses less, was equally good. I used beer this time, I will try with cola some time too.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Apr. 2, 2004

This recipe is just what it said it is. Easy, fast and fantastic. It is great for a main course or for sandwiches. As the old saying goes,"Try it you'll like it. Great job Kyle

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MISMICK

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Reviewed: Mar. 19, 2003

We found this to be a fantastic dish! While I did tweak the seasonings a bit to taste (I added more of the recipe's seasonings and then some beef bouillon granules), I kept it pretty close to the original recipe. Extremely easy and extremely tasty. We will be making this again soon!

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AJAYMC

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Reviewed: Mar. 15, 2003

Very good recipe...used it as a burrito filling. After I shredded the beef, I decided to add some tomato sauce as I felt it was missing something. But you should try without as you might like it as is! Thanks for the recipe!

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LEANAD

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Reviewed: Oct. 11, 2002

This recipe was great! I used the meat to make enchiladas. FANTASTIC

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HOMEMAKER

Cooking Level: Expert

Living In: Surprise, Arizona, USA

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Reviewed: May 14, 2002

Very good in tacos and chimichangas. Works well with venison roast, too.

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ELIZABETHT

Cooking Level: Expert

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Reviewed: Feb. 15, 2002

This was an EASY, delicious recipe! I have searched for a shredded beef recipe for years, and now I've found it. I used a smaller roast... about 3 lbs, and cooked overnight. I used mine to make enchiladas. The spicing was just right. Muy Bueno!

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TWODOBES-MOM

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Reviewed: May 7, 2001

Most excellent. It made fabulous burritos.

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MIHAELA

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Reviewed: May 2, 2001

I made this for a staff lunch today and everyone loved it!! It also had an added bonus - the smell of it cleared everyone's sinuses. It did have a kick to it, but the only ones who complained where the ones who had it plain. It needs to be served on bread of some kind. It takes a little bit of work to make, but it's worth it!

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