Discover the secret techniques for crafting mouthwatering Mexican shredded beef in your slow cooker Easy flavorful meals await you
Ingredients
Scale
3–4 pounds of beef chuck roast
1 medium onion, diced
4 cloves of garlic, minced
1 can (14.5 oz) diced tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
Salt and pepper to taste
1 lime, juiced
Fresh jalapeños, diced (optional)
Cilantro (optional)
A splash of beef broth (optional)
Chopped avocado or guacamole (for garnish)
Fresh lime wedges (for garnish)
Queso fresco or shredded cheese (for garnish)
Instructions
Start by trimming any excessive fat from the beef roast and cutting it into large chunks. Season each chunk generously with salt and pepper.
If you have a skillet, sauté the diced onions and garlic over medium heat until they turn soft and fragrant. This step is optional.
Place the beef in the slow cooker, then add the sautéed onion and garlic (or just the raw versions if you skipped it). Pour in the diced tomatoes, followed by the chili powder, cumin, and smoked paprika. Stir everything together.
Cover and set your slow cooker to low for 8 hours or high for about 4 hours.
Once the cooking time is up, remove the beef and shred it with two forks. Return it to the slow cooker, drizzle the lime juice over the top, and stir it in.
Notes
A comforting dish of Slow Cooker Mexican Shredded Beef, perfect for family gatherings or a cozy night in. Tender beef infused with spices, ideal for tacos or simple burritos.
