Slow Cooker Mexican Shredded Beef
If you’re searching for a hearty and flavorful dish that practically makes itself, look no further than this Slow Cooker Mexican Shredded Beef. Perfectly seasoned and cooked low and slow, this recipe fills your home with irresistible aromas while delivering tender, spicy beef that’s perfect for tacos or burritos. Whether it’s a busy weeknight or a family gathering, this dish is sure to impress everyone at the table. With minimal prep and maximum flavor, you’ll find yourself reaching for seconds!
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 0 hours
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 pounds boneless chuck roast
- 1 tablespoon cooking oil
- 1 lime (juice only)
- 1/2 teaspoon smoked paprika
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup beef broth
- 3 tablespoons tomato paste
Instructions
- Mix spices in a bowl.
- Pat the chuck roast dry and rub seasoning all over the meat.
- Heat oil in a skillet and sear the beef until golden brown.
- Transfer beef to a slow cooker; add onions and garlic.
- Pour in broth and stir in tomato paste.
- Cook on low for 6-8 hours or high for 3-4 hours until tender.
- Shred the beef using two forks and mix back into the sauce.
- Squeeze fresh lime juice over before serving.
Nutrition
- Serving Size: 3 ounces (85g)
- Calories: 270
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://kitchenmealplan.com/slow-cooker-mexican-shredded-beef/