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Mexican Shredded Beef {Easy, Crock Pot or Instant Pot Recipe}
  • 3.5 to 4 lb chuck roast, boneless
  • ½ cup beef broth
  • 2 Tbsp tomato paste
  • 1 lime, juiced
  • subheading: Dry Rub Spices:
  • 2 Tbsp chili powder (I used McCormick brand)
  • ½ Tbsp onion powder
  • 1 to 2 tsp salt *We usually use 2 tsp, or ½ tsp salt per pound of beef. But see notes first!
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp ground black pepper
  • ½ tsp cayenne pepper (optional, for added heat)
  • ½ tsp paprika
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