Mexican-Style Shredded Beef

Tried this recipe for dinner tonight.  It was AWESOME!!  Oh, and there's nothing better than having dinner done in the morning!  This one is a slow cooker recipe!  The sauce was a bit spicy for my little ones, so I just pulled out a chunk of meat without the sauce, shredded it for them and put it in their tortillas plain.

It's gluten-free and dairy-free, unless of course you have to have cheese and sour cream!

Enjoy!
Kirsten

PS:  The recipe comes from the Recipes For Gluten-Free Kids (fun eats from breakfast to treats) cookbook.

MEXICAN-STYLE SHREDDED BEEF

1 boneless beef chuck shoulder roast (about 3 pounds)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch
Taco shells and/or corn tortillas
Shredded dairy-free cheese alternative

1)  Cut roast in half.  Combine cumin, coriander, chili powder, salt and red pepper in a small bowl.  Rub over roast.  Place 1/4 cup salsa in a 4-quart slow cooker; top with one piece of beef.  Layer 1/4 cup salsa, remaining beef and 1/2 cup salsa in slow cooker.  Cover; cook on low 8-10 hours.

2)  Remove roast from cooking liquid; cool slightly.  Trim and discard fat.  Shred meat with two forks.

3)  Let cooking liquid stand 5 minutes to allow fat to rise.  Skim off fat.  Turn heat to high.  Blend water and cornstarch in a small bowl until smooth.  Whisk into liquid in slow cooker.  Cook, uncovered, 15 minutes or until thickened.

4)  Return beef to slow cooker.  Cover; cook 15 minutes or until heated through.  Adjust seasonings.  Serve in taco shells; sprinkle with dairy-free cheese alternative.  Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.