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Mexican Shredded Beef Slow Cooker Recipe
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Mexican Shredded Beef in the Slow Cooker

Slow Cooker Mexican Shredded Beef is an incredibly versatile recipe that can be used in tacos or wraps or served up with rice and roasted vegetables.
Course Slow Cooker Recipes
Cuisine Mexican/Tex-Mex
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4
Calories 176kcal
Author Michelle Ordever

Equipment

Ingredients

  • Non-stick cooking spray
  • 2½ lbs 1.1kg beef chuck roast
  • Sea salt and black pepper to taste
  • ½ medium yellow onion diced
  • 1 medium jalapeño thinly sliced
  • 1½ tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp chipotle powder
  • 1 tsp dried Mexican oregano
  • 1 10oz/280g can tomatoes with green chilies
  • 1 cup beef stock
  • 1 Tbsp fresh lime juice

To Serve

  • ⅓ cup fresh cilantro (fresh coriander chopped
  • 2 large limes cut into 8 wedges each

Instructions

  • Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
  • Generously 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 at least 8 hours.
  • When 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.
  • Transfer shredded beef from 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!

    Mexican Shredded Beef Slow Cooker Recipe

Notes

Tip: For best results, allow meat to cook on low for at least 8 hours.

Nutrition

Serving: 1 | Calories: 176kcal | Carbohydrates: 12g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 659mg | Fiber: 2g | Sugar: 2g