This dish is one where the taste just takes me back to my childhood. Full of flavor with a delicious combination of seasonings and coconut, this shredded beef is sure to transport you to a tropical dreamland.
Ingredients
Beef Eye of Round Roast (2-3 pounds)
1 onion, chopped
½ red bell pepper, chopped
3 garlic cloves, minced
2 Roma tomatoes, chopped
2 8 oz. can of tomato paste
1 tbs. Salt
3 tsp. ground cumin
1 tsp. garlic powder
1 tsp. ground black pepper
2 Bay leaves
2-3 cups of water
1 can of coconut milk
Instructions
To a large crockpot, add the garlic, onion, bell pepper, and chopped tomatoes evenly mixed and create a bed on the bottom of the pot. Divide the round roast into 4-6 large chunks. Place the divided roast into the crockpot, laying over the chopped vegetables. Season the roast with salt, cumin, garlic powder, bay leaves, and black pepper. Gently pour the tomato paste around and over the round roast chunks. Fill the now empty tomato cans with water and gently pour them into the crockpot. This will allow the meat to cook and become tender while also creating a delicious broth that can be used later.
Cover the crockpot and allow the meat to cook on high for 5-6 hours, or until the meat is tender and easily breaks apart with a pair of tongs. The cook time may vary depending on the size of the round roast pieces, which is why it’s important to make sure the roast has been cut into even quarters. Once the roast is easy to pull apart, remove the round roast pieces from the crockpot and with two forks begin shredding the meat. Continue to do so until all the meat has been shredded and place back into the crockpot.
If there is too much broth in the crockpot, where the shredded beef is completely submerged in liquid, remove 1-2 cups of the broth. Be sure to leave enough broth in the crockpot so the beef won’t dry out.
Add the can of coconut milk to the shredded beef in the crockpot. Evenly incorporate the milk ensuring it has mixed in well with the remaining broth and the shredded beef. Cover with a lid and allow to cook for an additional thirty to forty minutes in the crockpot so the shredded beef can absorb the coconut broth.
Once the beef has been fully cooked you can either remove it from the broth completely or divide the meat where some remains in the broth and the rest is just the shredded beef. This gives you the option to use the broth and beef to use as a delicious soup or to be served over a bowl of rice. The regular shredded beef can work well as the main part of any dish, pairing well with rice, black beans, or any side dishes you crave. If you are in the mood for some tropical tacos, you can’t go wrong with this recipe. Whether it be for a dinner party or meal prepping, the wonderful thing about this recipe is you get a lot of meat and it can be used in a variety of ways!
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