Slow Cooker Mexican Shredded Beef
User Reviews
5
Slow Cooker Mexican Shredded Beef
Description
The roast is placed in a slow cooker and covered with mild chunky salsa and beef broth, which provide moisture and a tomato-accented base. A robust spice mix including cumin, chili powder, garlic powder, onion powder, paprika, oregano, salt, and pepper is added to infuse the meat with warm, smoky, and savory notes throughout the long cooking time of 6 to 10 hours on low or high setting.
Once fully cooked and tender, the meat is shredded and can be served immediately. The slow cooking approach ensures the beef is juicy and flavorful from the combined liquid and spices. Its shredded texture makes it suitable to fill various Mexican-inspired dishes.
You can customize the level of spiciness by adjusting the salsa used. Serving the meat in tacos or burritos along with your preferred toppings creates a hearty meal with traditional flavors.
Ingredients
- 3 pounds Beef Rump Roast boneless
- 1 ½ cups salsa I use mild, chunky
- 1 cup beef broth
- 1 Tablespoon cumin ground
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Place roast in a large, greased slow cooker. Pour salsa and beef broth all over roast then sprinkle evenly with all of the seasonings.
- Cover with lid and cook on low heat for 8 to 10 hours OR cook on high heat for 6 to 7 hours.
- Carefully remove hot roast from slow cooker; discard any fat. Shred beef then serve in tacos, burritos, nachos, salads and more!
User Reviews
Overall Rating
5
You'll Also Love
