Slow Cooker Chile Colorado Style Beef

By lbgtdep

Ingredients

• 1 (28 oz) can Las Palmas Red Chile Sauce ( salsa de chili colorado)
• 3 beef bouillon cubes
• 2 Tablespoons chili powder
• 1 Tablespoon ground cumin
• 1 Tablespoon oregano leaves
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon finely ground black pepper
• 1 (5 lb) beef chuck roast, trimmed of most visible fat

Preparation

Step 1

In a 7-quart slow cooker, add chile sauce, bouillon, chili powder, cumin, oregano, onion powder, garlic powder and black pepper. Add chuck roast. Cover and cook on low for 7 hours.
When finished the sauce will be very thin. It is okay to keep it like this or you can easily thicken it. Either way, remove the meat and pull it apart with two forks, it will be very tender. If you want to leave the sauce thin, place the pulled apart meat back in the slow cooker with the sauce to flavor it.
To make the sauce thick and rich, remove meat from the slow cooker and pull apart with two forks. Leave slow cooker on low. Add 1/4 cup more chili powder (the regular kind, NOT chipotle or ancho etc) and 1/4 cup masa harina (in the Hispanic section). Stir to combine and place pulled apart meat back in the slow cooker. Cover and cook for one more hour. Your sauce will be perfectly thick.