Slow Cooker Mexican Shredded Beef

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

4.84 from 6 votes

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings: 6 servings

Calories: 386kcal

Author :Laura Lynch

Equipment

Slow Cooker

Ingredients

10 ounce canned tomatoes with green chilies
1 cup beef stock
1 tablespoon fresh lime juice
1/2 medium yellow onion diced
1 jalapeno thinly sliced (some seeds removed for less heat)
1 1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon chipotle powder
2 1/2 pounds beef chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil

For garnish

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

Instructions

In the slow cooker, combine the tomatoes, beef stock, lime juice, onion, jalapeno, and spices. Stir to combine.
Season the roast with salt and pepper. Add the olive oil to a large skillet over medium high heat. When hot, add the beef and brown the meat on all sides. 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 10 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.

Notes

You can further crisp the meat before adding it to your final dish. Heat oil in a skillet and add the meat. Allow it to crisp for 2-3 minutes before touching it. Turn it over and crisp again on the other side.
Use the meat over a salad or serve over cauliflower rice.

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.