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Slow Cooker Mexican Shredded Beef
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.
Ingredients
Dry Rub
Instructions
- 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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Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Per serving
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