Exceptionally lean and tender. 1 (2-3 lb.) boneless roast.

Shredded Highlander Beef Roast

2 cups water
1 (2-3 lb.) Boneless Highlander Beef Roast
1 small onion, peeled and quartered
2 Tb. olive oil
1/2 cup chopped red or green bell pepper
1 cup mild salsa
1/4 cup chopped fresh cilantro
1 Tb. Diced jalapeños 

Combine Highlander Beef Roast, quartered onion and water in a crock pot and cook on low for 6 hours. Remove meat and cool. Slice meat into 3/4-inch pieces and then shred. Heat oil in large skillet over medium-high heat, add chopped onion and bell pepper. Cook, stirring occasionally for 2-3 minutes or until vegetables are tender. Add shredded meat, picante sauce, cilantro and jalapeños. Cook, stirring occasionally, for 4-5 minutes or until heated through. Use in recipes for burritos, tacos, tamales, breakfast wraps and sandwiches.