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Barbacoa-Style Shredded Beef
September 19, 2018

We have made this many times. It is a staple in our home! What really makes a difference and gets the meat so tender is to prepare it beforehand. Take out the chuck roast, put on a plate, pat dry with a paper towel and season both sides generously with salt. Leave it on the counter in room temperature for an hour (do this with steaks also, it makes meat so tender and juicy). I cut it in large chunks and sear it before putting it in the slowcooker. It is torture smelling it all day, but so worth it!!

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