1. In medium bowl, stir broth, Worcestershire, mustard and Tabasco sauce to taste. Place beef in bottom of 5- to 6-quart slow cooker. Pour broth mixture over beef; sprinkle with steak seasoning. Cover slow cooker with lid; cook on high 4 hours or on low 7 hours.
2. Transfer beef to large bowl. With 2 forks, shred beef; return shredded beef to slow cooker. Cover slow cooker with lid; cook on low 1 hour.
Chef Tip
Layer tortilla chips with shredded beef, cheese, black beans and grilled fresh corn in a cast iron skillet and bake at 350° for 5 minutes or until the cheese melts. Top with chopped tomatoes, chopped jalapeño peppers, sour cream and cilantro, and serve with guacamole.
- 85 g Fat
- 4 g Saturated fat
- 117 mg Cholesterol
- 485 mg Sodium
- 1 g Carbohdyrates
- 0 g Fiber
- 42 g Protein
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Nutritional Information
- 85 g Fat
- 4 g Saturated fat
- 117 mg Cholesterol
- 485 mg Sodium
- 1 g Carbohdyrates
- 0 g Fiber
- 42 g Protein
Directions
1. In medium bowl, stir broth, Worcestershire, mustard and Tabasco sauce to taste. Place beef in bottom of 5- to 6-quart slow cooker. Pour broth mixture over beef; sprinkle with steak seasoning. Cover slow cooker with lid; cook on high 4 hours or on low 7 hours.
2. Transfer beef to large bowl. With 2 forks, shred beef; return shredded beef to slow cooker. Cover slow cooker with lid; cook on low 1 hour.
Chef Tip
Layer tortilla chips with shredded beef, cheese, black beans and grilled fresh corn in a cast iron skillet and bake at 350° for 5 minutes or until the cheese melts. Top with chopped tomatoes, chopped jalapeño peppers, sour cream and cilantro, and serve with guacamole.