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Slow Cooker Mesquite Beef


"Southwest marinade adds a wonderful element to the aromas that will fill your house as this roast cooks all day in your slow cooker."
Original recipe yield: 8 servings.
Prep Time:
5 Minutes
Cook Time:
10 Hours
Ready In:
10 Hours 5 Minutes
Servings:
8

INGREDIENTS:

  • 1 (4 pound) boneless beef chuck roast
  • 1 cup Lawry's® Mesquite Marinade With Lime Juice, divided
  • 8 French rolls, flour tortillas OR taco shells (optional)

DIRECTIONS:

  1. Trim fat from meat. Place meat in slow cooker. Pour 3/4 cup Mesquite Marinade over meat. Cover and cook on LOW for 9 to 10 hours.
  2. Remove meat to platter and shred with fork. Return meat to slow cooker with juices; add remaining 1/4 cup Mesquite Marinade. Serve shredded beef in warmed French rolls or in warmed flour tortillas or taco shells, if desired.


Meal Idea:

Add your favorite frozen stew vegetables during the last hour of cooking for a pot roast/stew meal.

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