Slow Cooker Mexican Shredded Beef
Tender and flavorful shredded beef cooked slowly in a blend of spices, perfect for tacos and burritos.
Ingredients
Main Ingredients
- 1 teaspoon salt
- 1 teaspoon black ground pepper
- 0.75 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 1 large white onion, sliced
- 2 to 3 lb boneless beef chuck roast
- 1 small lime juice Juice from one lime
- 1 cup beef broth
Instructions
- In a small bowl, combine the salt, black pepper, garlic powder, chili powder, and ground cumin. Mix well.
- Rub the spice mix all over the beef chuck roast until it’s evenly coated.
- Peel and slice the onion, then place the onion pieces at the bottom of your slow cooker.
- Put the seasoned roast on top of the onion slices.
- Squeeze the lime juice over the roast and pour in the beef broth.
- Cover the slow cooker and cook on low for 8 hours. If the meat is tough after 8 hours, cook for an additional 1-2 hours until tender.
- Remove the cooked roast from the slow cooker and shred the beef using two forks.
- Optionally, return the shredded beef to the slow cooker and mix it with the broth and onions for added flavor.
- Use the shredded beef in various dishes and enjoy!
Notes
Marbled beef chuck roast works best for a moist final product. Adjust the chili powder to your preferred spice level.