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Slow Cooker Mesquite Beef


  • 1 boneless beef chuck roast, 4-5 pounds
  • 1 cup LAWRY’S Mesquite Marinade with Lime Juice, divided
  • French rolls, flour tortillas or taco shells, optional

Trim fat from meat. Place meat in large slow cooker. Pour ¾ cup Mesquite Marinade over meat. Cover and cook on LOW for 9 to 10 hours. Remove meat to platter and shred with fork. Return meat to slow cooker with juices; add remaining ¼ cup Mesquite Marinade. Serve shredded beef in warmed French rolls.

Makes 8 servings

Source : The Slow Cooker Bible

This was very flavorful. The only flavoring being the bottled sauce, I was really hoping I liked the sauce. It was juicy and yummy and sloppy like any good pulled meat sandwich should be.

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