Slow Cooker Mexican Shredded Beef
This Slow Cooker Mexican Shredded Beef is tender, flavorful, and perfect for tacos, burritos, or nachos. Slow-cooked to perfection with authentic Mexican spices, it’s an easy and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Juice of 1 lime
- Fresh cilantro, chopped (optional)
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 3-4 minutes per side.
- Place the seared beef into the slow cooker.
- In a bowl, combine beef broth, diced tomatoes with green chilies, chopped onion, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well.
- Pour the mixture over the beef in the slow cooker.
- Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and easily shredded.
- Remove beef from the slow cooker and shred using two forks.
- Return shredded beef to the slow cooker and mix with the juices. Stir in lime juice.
- Serve hot, garnished with fresh cilantro if desired, and enjoy in tacos, burritos, or over rice.
Notes
For extra flavor, add a chipotle pepper in adobo sauce to the slow cooker before cooking, or serve with avocado slices and sour cream.
Find it online: https://delilita.com/slow-cooker-mexican-shredded-beef/