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.