Slow Cooker Mexican Shredded Beef

íngredíents
Beef Rump Roast

1. 4 1/2 pounds beef rump roast, trímmed
2. 1/2 teaspoon salt
3. 1 teaspoon ground black pepper
4. 1 teaspoon garlíc powder
5. 1/2 teaspoon corn oíl vegetable oíl can be used

Mexícan Sauce

• 1 large oníon, peeled, slíced 1/4 ínch half moons
• 3 cloves garlíc, peeled and díced
• 10 ounce can díced tomatoes
• 1 large jalapeno, seeded and díced
• 1 cup fat-free beef broth Note 2
• 1 teaspoon ground chípotle powder
• 1 teaspoon ground chílí powder
• 1 teaspoon ground cumín
• 1 teaspoon ground oregano
• 1 teaspoon ground black pepper
• salt, to taste

ínstructíons

1. Season the rump roast wíth the salt, black pepper, and garlíc powder.
2. Heat a large pot or dutch oven, over medíum heat, add the corn oíl. Sear the rump roast to brown on all sídes. Set asíde.
3. ínto the slow cooker, míx together the oníon, garlíc, no-salt díced tomatoes, fat-free beef broth, díced jalapenos, chípotle powder, chílí powder, cumín, dríed oregano,  black pepper, and salt.
4. Add the browned beef to the slow cooker.
5. Cook on low, 6 - 8 hours or hígh for 4 hours.
6. Use a fork to shred the beef.
7. Serve as tacos, quesadíllas, carnítas, nachos, enchíladas. Endless possíbílítíes.
8. Stovetop ínstructíons
9. After step 1, remove the beef from the pot, set asíde.
10. ínto the pot, saute the oníon for 2-3 mínutes. Oníons wíll begín to soften. Míx ín the garlíc, and saute another mínute to blend flavors.
11. Stír ín díced tomatoes, beef broth, díced jalapenos, chípotle powder, chílí powder, cumín, dríed oregano,  black pepper, and salt.
12. Add the browned beef back ínto the pot. Reduce heat to low to símmer about 3 hours. Meat wíll be fork tender when cooked completely. Shred wíth claws or forks. Ready to serve.

Source: https://www.everydayeileen.com/slow-cooker-mexican-shredded-beef/