Slow Cooker Mexican Shredded Beef -

Slow Cooker Mexican Shredded Beef

This Slow Cooker Mexican Shredded Beef recipe is tender, juicy and delicious! It's perfect for tacos, burritos or soups and stews. Make a batch tonight, and you'll have meals for the week!

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: Mexican

Keyword: beef, shredded beef, slow cooker, taco

Servings:

Calories: 229kcal

Author: David

Ingredients

For the Rub

1½ Tbsp chili powder
1 Tbsp ground cumin
½ Tbsp onion powder
½ Tbsp garlic powder
½ Tbsp dried oregano
1 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika

For the Slow Cooker Mexican Beef

1 medium white onion sliced
3-4 lb. boneless beef chuck roast
1 cup low sodium beef broth
2 Tbsp tomato paste
2 Tbsp lime juice
1 15.5-oz. can fire-roasted diced tomatoes
1 jalapeno diced {optional – see note}
¼ cup chopped fresh cilantro
{for serving} diced fresh tomatoes corn tortillas or flour tortillas, pickled red onions, diced avocado

Instructions

Lay the sliced onions on the bottom of a slow cooker.
Using a small bowl, combine all of the rub ingredients together. Rub spices evenly over the chuck roast. Place roast on top of the onions.
Using a medium bowl, whisk together the beef broth, tomato paste, lime juice, diced tomatoes and jalapeno. Pour this mixture over the top and sides of the roast.
Cover slow cooker and cook on LOW for 8 hours.
Check and see if the beef is fork-tender. If not, cover and continue cooking for 30-60 more minutes.
Remove the roast and place in a large bowl. Leave ½-1 cup of cooking liquid in the slow cooker, but discard the rest.
Using 2 forks, shred the beef, discarding any excess fat. Return shredded beef to slow cooker. Add chopped cilantro and stir until well combined.

Notes

For a milder version, use the jalapeno but remove the seeds and ribs. For a spicier version, leave the seeds and ribs in!

Nutrition