From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Slow Cooker Mexican Shredded Beef
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Instructions
1
|
Combine the dry rub ingredients in a small bowl.
2
|
Generously season the entire chuck roast with the dry rub. Set aside.
3
|
Add the beef broth, tomato paste, and apple cider vinegar to the slow cooker insert and whisk to combine.
4
|
Place the roast on top.
5
|
Cover and cook on low for 8-10 hours.
6
|
Remove the roast and shred with two forks, discarding the excess fat.
7
|
Return the beef to the slow cooker and add the lime juice. Serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Sear Before Slow Cooking 🔥Brown the chuck roast in a hot skillet for 3-4 minutes per side before adding to the slow cooker to develop a flavorful crust that enriches the entire dish.
- Bloom Your Spices 🌶️Toast the cumin, chipotle, and chili powders in a dry pan for 30 seconds before mixing with other seasonings to unlock their essential oils and intensify their smoky depth.
- Deglaze for Maximum Flavor 💧After searing the beef, deglaze the pan with beef broth to capture all caramelized bits, then pour this liquid gold into the slow cooker for unmatched richness.
- Finish with Acid Balance ✨Add fresh lime juice and apple cider vinegar in the last 15 minutes of cooking to brighten flavors and cut through the richness without losing the smoky heat.
- Reserve Cooking Liquid Wisely 🥣Save 1 cup of the flavorful braising liquid after shredding to moisten the beef when reheating or serving, preventing dryness and maintaining restaurant-quality texture.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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