Slow Cooker Mexican Shredded Beef: A Delicious and Easy Recipe
This fall-apart tender and flavorful Mexican shredded beef is several meals in one, making it an ideal go-to for any busy weeknight. The tender and slightly spicy beef is fall-apart tender and melts in your mouth.
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Servings: 8
Ingredients
- 3 lbs beef chuck roast
- 1 lbsp chili powder
- 1 lbsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ cup beef broth
- ¼ cup lime juice
- ¼ cup orange juice
- 2 tbsp tomato paste
- 1 jalapeno pepper, seeded and chopped
- 1 onion, chopped
- 4 cloves garlic, minced
Instructions
- In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the spice mixture all over the beef chuck roast, making sure to cover all sides.
- Place the beef in a slow cooker and add beef broth, lime juice, orange juice, tomato paste, jalapeno pepper, onion, and garlic.
- Cover and cook on low for 8-10 hours, or until the beef is tender and easily shreds with a fork.
- Remove the beef from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker and stir it into the cooking liquid.
- Cook for an additional 30 minutes on low to allow the flavors to meld.
- Serve the shredded beef on warm tortillas with your favorite toppings, such as shredded cheese, diced tomatoes, avocado, and cilantro.
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