Slow Cooker Mexican Shredded Beef
This is one of those super easy and incredibly versatile recipes that can be served in so many ways. For example, it’s perfect in classic tacos or lettuce wraps or paired with rice or roasted vegetables. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.
Prep time: 10 minutes
Cook time: 8 hours
Tip: For best results, allow the meat to cook on low for at least 8 hours.
2½ lbs. beef chuck roast
Sea salt and black pepper, to taste
½ medium yellow onion, diced
1 medium jalapeno, thinly sliced
1½ t. ground cumin
1 t. garlic powder
½ t. smoked paprika
½ t. chipotle powder
1 t. dried Mexican oregano
1 10-oz. can tomatoes with green chilies
1 c. beef stock
1 T. fresh lime juice
1/3 c. fresh cilantro, chopped
2 large limes, cut into 8 wedges each
the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
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.
done cooking, remove the 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.
4. Transfer shredded beef
from the 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!