Slow Cooker Mexican Shredded Beef

This slow cooker Mexican shredded beef packs incredible flavor and can be used in a variety of ways.

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Course: Main Course

Cuisine: Mexican

Keyword: Beef

Prep Time: 10 mins

Cook Time: 8 hrs

Total Time: 8 hrs 10 mins

Servings: 6 servings

Calories: 386kcal

Author: Laura

Equipment

Slow Cooker

Ingredients

Non-stick cooking spray
2½ lbs. beef chuck roast
Sea salt and black pepper to season the meat
½ medium yellow onion diced
1 medium jalapeno thinly sliced
1½ tsp ground cumin
1 tsp garlic powder
½ tsp smoked paprika
½ tsp chipotle powder
1 tsp dried Mexican oregano
1 10- oz. can tomatoes with green chilies
1 cup beef stock
1 tbsp fresh lime juice

For garnish

1/3 cup fresh cilantro chopped
2 large limes cut into 8 wedges each

Instructions

Spray the bottom and sides of a slow-cooker crock with non-stick cooking spray.
In the slow cooker crock, add the tomatoes, beef stock, lime juice, onion, jalapeno, and spices. Stir to combine.
Brown the meat on all sides in a large skillet over medium-high heat. Transfer the meat to the crock pot and nestle it into the sauce. Cover and cook on low for 8 hours.
When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for at least 5 minutes to absorb more flavor.
Transfer shredded beef with tongs from the slow cooker to a fine mesh strainer and allow excess liquid to drain. Then transfer it to a serving platter or bowl. Top with chopped cilantro and serve immediately with cilantro and fresh lime wedges.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.