Slow Cooker Mexican Shredded Beef

Ingredients

• 1.5 kilogram beef chuck or blade roast
• 1 tablespoon smoked paprika
• 2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 clove garlic, crushed
• 1 piece brown onion, sliced
• 2 piece red capsicum, sliced
• 400 gram tinned crushed tomatoes
• 250 millilitre beef stock
• 1 piece lime, juiced
• 1 teaspoon salt

Instructions

1. 1Rub the beef all over with the paprika, cumin, oregano and salt.
2. 2Place the onion and capsicum in the base of the slow cooker and sit the beef on top.
3. 3Add the garlic, tomatoes and stock around the beef.
4. 4Put the lid on and cook on LOW for 8 hours until the beef shreds easily.
5. 5Shred the beef in the sauce using two forks.
6. 6Stir in the lime juice, then taste and add more salt if needed.
7. 7Serve in warm tortillas. Freeze cooled portions for up to 3 months; thaw overnight in the fridge and reheat in a frying pan until steaming hot.