Description
A flavorful and effortless recipe for Slow Cooker Mexican Shredded Beef that you can set and forget, perfect for tacos or rice.
Ingredients
Scale
- 2.5 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped (for garnish)
- Tortillas or rice (for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
- In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until softened.
- In a small bowl, mix together chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Sprinkle the spice mixture over the beef in the slow cooker.
- Pour the beef broth and diced tomatoes with green chilies over the beef. Add lime juice.
- Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shredded with a fork.
- Once cooked, shred the beef in the slow cooker using two forks, mixing it with the juices.
- Serve the shredded beef in tortillas or over rice, garnished with fresh cilantro.
Notes
- For a spicier kick, add a diced jalapeño to the slow cooker with the other ingredients.
- For a different flavor profile, substitute the beef with pork shoulder and adjust the spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg