1 (2 lb.) boneless beef roast
1Tbsp. canola oil
1 onion, minced
4 cloves garlic, minced
1/2 Tbsp. tomato paste
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder
1.5 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. dried oregano
Heat oil in heavy skillet oil over medium high heat. Season the beef with salt and pepper. When the oil is hot as the onion, add the beef and brown on all sides. Place beef in crockpot. Add garlic and tomato paste to pan stir until smooth, stir in beef broth and spices. Remove from heat, poor the seasoned broth and onions over beef in crockpot.
Cook on low for 8-10 hours or until meat is tender. Shred with two forks and allow to cook for a few minutes longer to soak up any extra liquid.
