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.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 9 minutes

Cook Time: 10 hours

Total Time: 10 hours 9 minutes

Servings: 6 Servings

Calories: 409 kcal per serving

Ingredients

4 pounds - Chuck Roast, Boneless
½ cup - Beef broth
2 tablespoons - Tomato paste
1 tbsp - Apple cider vinegar
1 - Lime
2 tablespoons - Chili powder
½ tbsp - Onion powder
2 teaspoons - Cumin
2 teaspoons - Garlic powder
1 ½ teaspoons - Kosher salt
1 tsp - Ground black pepper
½ tsp - Chipotle chili powder
½ tsp - Paprika

Instructions

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

Nutrition