Slow Cooker Mexican Shredded Beef
This Slow Cooker Mexican Shredded Beef is so versatile. It's perfect in classic tacos or lettuce wraps, and it can be paired with rice or roasted vegetables. Leftovers can also go into vegetable soup to make a quick lunch the next day!
Servings: 6 people
Calories: 363kcal
Ingredients
- 2½ pounds beef chuck roast
- Sea salt and black pepper to taste
- 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
- 10 ounces tomatoes with green chilies
- 1 cup beef stock
- 1 Tbsp fresh lime juice
To serve:
- ⅓ cup fresh cilantro chopped
- 2 large limes cut into 8 wedges each
Instructions
- Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
- Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, 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 5 minutes to absorb more flavor.
- Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!
Video
Nutrition
Calories: 363kcal | Carbohydrates: 4g | Protein: 37g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 244mg | Fiber: 1g | Sugar: 2g
