Tex-Mex Shredded Beef (Machaca)

Place beef in a large slow cooker (I cooked mine in the oven). Add Rotel tomatoes, broth, garlic, chipotles, the chipotle sauce, onion, cumin, oregano, salt, and pepper. Put slow cooker on low; cover and cook until meat is very tender, 4-6 hours.

Remove beef from liquid, reserving liquid; let cool. Shred the beef with two forks. Moisten the meat with some of the cooking liquid until it is moist but not dripping. Discard remaining liquid.

NOTE: I got this recipe out of the News-Press in August 2006. The reporter had eaten it in a resort in Phoenix, where it was served as a breakfast meat. The recipe also said you could use a Dutch oven and bake at 300 degrees for 3-5 hours. I used a rump roast a bit less than three pounds and put it in a 3 qt. Calphalon Dutch oven. I put the spices and liquid in first (I chose to use the original Rotel can), then stirred them up before adding the cut up roast. I made sure the roast was covered with the liquid, and then put tight fitting foil over it and then the lid. I baked mine for four hours and it was very tender and easy to shred. I served it on a tostado, but my daughter served hers with Zataraines Spanish Rice and broccoli. The article said it made a great filling for tacos, burritos, or anything Mexican or Tex-Mex. The article also said that this froze very well!