Slow Cooker Mexican Shredded Beef

Name: Slow Cooker Mexican Shredded Beef
Prep time: 9 min
Cook time: 10 h
Total time: 10 h 9 min
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 4 pounds Chuck Roast, Boneless; 0.5 cup Beef broth; 2 tablespoons Tomato paste; 1 tbsp Apple cider vinegar; 1 Lime; 2 tablespoons Chili powder; 0.5 tbsp Onion powder; 2 teaspoons Cumin; 2 teaspoons Garlic powder; 1.5 teaspoons Kosher salt; 1 tsp Ground black pepper; 0.5 tsp Chipotle chili powder; 0.5 tsp Paprika

It is a Keeper

My Slow Cooker Mexican Shredded Beef practically melts in your mouth and explodes with flavor. Fall-apart tender beef, infused with rich, smoky spices and the perfect hint of heat made easy with my slow cooker. I use this shredded beef for practically anything—tacos, burritos, bowls, salads, you name it. It’s a real workhorse in my meal prep.

Original sourceitisakeeper.com/187520/slow-cooker-mexican-shredded-beef

Slow Cooker Mexican Shredded Beef

It is a Keeper

Itisakeeper.com

Difficultyeasy

Ingredients

Dry Rub

Instructions

0 of 7 done

Step 1
Combine the dry rub ingredients in a small bowl.
Step 2
Generously season the entire chuck roast with the dry rub. Set aside.
Step 3
Add the beef broth, tomato paste, and apple cider vinegar to the slow cooker insert and whisk to combine.
Step 4
Place the roast on top.
Step 5
Cover and cook on low for 8-10 hours.
Step 6
Remove the roast and shred with two forks, discarding the excess fat.
Step 7
Return the beef to the slow cooker and add the lime juice. Serve immediately.

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Tips & Tricks

Nutrition

Per serving

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