Easy Slow Cooker Mexican Shredded Beef Recipe
Boneless beef chuck roast covered in delicious seasonings and cooked in the crockpot with onions, broth and lime juice for meat that melts apart! Shred your beef and use it in all of your favorite Mexican recipes like tacos, burritos, burrito bowls, enchiladas and so much more.
Calories: 250kcal
Equipment
- Large crockpot
Ingredients
- 1 teaspoon salt
- 1 teaspoon black ground pepper
- ¾ teaspoon garlic powder
- 2 teaspoon chili powder *see note below
- 1 tablespoon ground cumin
- 1 large white onion
- 2-3lb boneless beef chuck roast *see note below
- Juice from one, small lime
- 1 cup beef broth *see note below
Recipe notes:
Roast: select a roast with a decent amount of marbling if possible. Marbling creates a nice, moist final product! I like to get a 2-3 pound chuck pot roast as leftovers from this recipe freeze nicely and can be used in lots of different meals! Chili powder: I prefer to use a mild chili powder, but you can use medium or hot if you like it spicy! Beef broth: one can of broth is about 1 & ¾ cup. If you want to avoid wasting a partial can of broth, I recommend getting bullion cubes or broth base so you can make as little or as much broth as you want. Broth base comes in super handy and is a great thing to keep around the kitchen! General: if you'd like to use your shredded beef in cuisine other than Mexican, I recommend using Italian seasonings in place of chili powder and ground cumin.Instructions
- Measure all spices into a small bowl and whisk until well combined.1 teaspoon salt, 1 teaspoon black ground pepper, ¾ teaspoon garlic powder, 2 teaspoon chili powder, 1 tablespoon ground cumin
- Rub spice mix all over your chuck roast until it's completely covered!2-3lb boneless beef chuck roast
- Peel and slice onion. Arrange pieces on the bottom of your crock pot.1 large white onion
- Place roast on top of the onion slices.
- Squeeze lime juice over the roast and add broth.Juice from one, small lime, 1 cup beef broth
- Cover and cook low for 8 hours. If you check your roast after 8 hours and find that it's tough, this simply means that it needs more time. Cover and cook another 1-2 hours and check again to see if the meat is tender!
- Remove meat from the crockpot and place it on a cutting board or baking sheet. Shred beef with two forks. *Note: You can also shred meat right in the crockpot, I prefer to take mine out so that I can easily separate large chunks of fat from the roast.
- If desired, place shredded beef back in the slow cooker and mix with broth and onions. I love doing this because it adds so much flavor!
- Use your shredded beef to make all kinds of delicious dinners. Enjoy!
Storage instructions:
- Allow your shredded beef to cool completely and then transfer to an airtight food storage container or Ziploc baggie. Press as much excess air out of the container/bag as possible. Refrigerate for 3-4 days or freeze for 4-6 months.
Video
Nutrition
Serving: 3oz (all values are approximate). | Calories: 250kcal | Fat: 16g | Protein: 26g