Hint: You want to use an economical but full of flavour cut of meat. Blade roast, shoulder roast, shoulder steak or the generically labeled pot roast work best.
Remember: These cuts of meat are tough if cooked too quickly. To get the best results, make sure you cook the beef for at least 8-9 hours. Great taste takes time.
Cooking
- Portion beef: Cut roast into 6 portions while removing any large pieces of fat.
- Brown portions: Heat oil in skillet and sear the beef, half at a time until browned on all sides.
- Mix 2 cups of your favourite ZEG Sauces with one tablespoon of lime juice and 2 cups of beef broth.
- Add beef and mixture to slow cooker: Pour mixture over beef in slow cooker and add two bay leaves.
- Cook in slow cooker low and slow. Cover and cook on low heat for 8 – 9 hours.
- Once an internal temperature of 160°F has been reach after 8-9 hours, remove the beef from slow cooker (leave broth in the cooker) and shred while still hot.
- Mix in shredded beef back into the broth in the slow cooker and cook on low or warm 20 – 30 minutes longer.
- Drain liquid from beef and serve in tortillas with your favourite toppings. Enjoy!
