This is our go-to shredded beef recipe, I simply love it! I had posted this years ago on our site (in 2008 to be exact) and it wasn’t getting the attention it deserved so I am re-posting it! At home we actually call it “Mom’s ‘Lake Powell’ Beef” because she would always make it beforehand, freeze it, then cook it up over a camp stove when we would go camping at Lake Powell. It is so versatile! You can prepare pretty much any Mexican dish with it (burritos, enchiladas, tacos, taquitos, nachos….) and it is a great switch-up from your typical chicken or ground beef.
This makes quite a bit so we usually make it up and freeze it in little individual freezer bags. It stays good for up to 2 months in the freezer. To re-heat, just throw it in pot and stir until hot. I promise, it tastes just as good as it does the day you make it! We ALWAYS bring this on our camping trips. We just heat it up and serve with tortillas. It is so easy and clean-up is a breeze.
**You can also make this shredded beef by using leftovers from your Sunday roast. Just shred up the leftovers and add them to the crock pot with the picante sauce for an hour or so.