Description
This Slow Cooker Mexican Shredded Beef is a flavorful and versatile recipe that’s perfect for tacos, burritos, and more! A tender chuck roast is slow-cooked with spices, green chiles, and a tangy sauce until it’s fall-apart delicious.
Ingredients
Units
Scale
- 3–4 pound chuck roast
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 4 ounces canned green chiles, chopped
- 1 medium onion, sliced into wedges
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1/4 cup lime juice (about 2 limes)
Instructions
- Season and Slow Cook: Place chuck roast in a slow cooker. Season with chili powder, cumin, oregano, salt, and pepper. Add green chiles, onion, and garlic. In a bowl, whisk together tomato paste, beef broth, and lime juice. Pour over the beef. Cover and cook on LOW for 8-9 hours, or on HIGH for 5+ hours, until beef is tender.
- Shred and Serve: Remove the lid and shred the beef using two forks. Serve with your favorite toppings, such as tortillas, pico de gallo, and guacamole.
Notes
- Substitute chuck roast with beef shoulder, brisket, or another tough cut.
- Slow cooking times may vary. Ensure the lid is sealed tight and avoid lifting it during cooking.
- Store leftover beef in the refrigerator for up to 3-4 days.
- Use shredded beef for tacos, burritos, bowls, nachos, quesadillas, taquitos, or enchiladas.
Nutrition
- Serving Size: 4 oz shredded beef
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
