Slow Cooker Mexican Shredded Beef
User Reviews
4.8
Slow Cooker Mexican Shredded Beef
Description
Slow Cooker Mexican Shredded Beef involves seasoning a beef chuck roast with a custom spice blend including chili powder, cumin, paprika, salt, oregano, and red chili flakes. The roast is placed atop a mixture of diced onion, garlic, tomato paste, and lime juice in a slow cooker. Cooked on low for 7-8 hours, the meat becomes tender enough to shred with forks, absorbing the aromatic sauce. The recipe balances the deep, meaty flavor of the beef with bright citrus and warm spices, delivering a moist and richly seasoned shredded meat perfect for Mexican-style dishes.
The slow cooking technique allows the collagen in the chuck roast to break down, resulting in tender, juicy meat that easily pulls apart. The spice mix contributes earthiness and mild heat while the lime juice adds a touch of acidity to brighten the flavors. Combining the shredded beef back into the sauce after cooking keeps the meat moist and flavorful.
This shredded beef can be served as a filling for tacos, layered in burritos, or spooned over rice for a hearty meal. Leftovers reheat well with additional salsa or toppings.
Note that cooking times might vary depending on the size of the roast. If the meat is not tender enough at the end, additional slow cooking time is recommended to ensure proper shredding.
Ingredients
- 3 pounds beef chuck roast
- 1 onion diced
- 4 garlic minced, cloves
- 2 tablespoons tomato paste
- 1-2 tablespoons lime juice juice of one lime
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt plus more to taste
- 1/4 teaspoon red chili flakes
Instructions
- Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
- Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
- Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
- Place the meat on top of the onion mixture and set cook on low for 7-8 hours. Total cooking time will vary for different roasts.
- After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
- Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
Notes
- Slow cooking the chuck roast for a longer time will result in more tender meat if it is initially too tough to shred.
- Discard any large pieces of fat or gristle when shredding for better texture.
- Season the shredded beef after cooking to adjust salt to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 383mg | 16% |
| Potassium | 529mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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