Name: Shredded Mexican Beef
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: Non-stick cooking spray; 2 1/2 lbs. beef chuck roast; 1/2 medium onion (diced); 1 medium jalapeno (thinly sliced); 2 teaspoons ground cumin; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon chipotle powder; 1 teaspoon dried Mexican oregano; 1 10 oz. can tomatoes with green chilies; 1 cup beef stock; 1 tablespoon fresh lime juice; 1/4 teaspoon Sea salt and black pepper (to taste); 1/3 cup fresh cilantro (chopped); 2 large limes (cut into 8 wedges each)

Shredded Mexican Beef Recipe Cooked Perfectly in Your Crockpot

Dinner never tasted so delicious as when you slow cook this tasty Shredded Mexican Beef in your crockp0t for hours.

This is one of those super easy and incredibly versatile recipes that can be served in so many ways. For example, it’s perfect in classic tacos or lettuce wraps or paired with rice or roasted vegetables. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.

This is a great dinner beef recipe when you have a beef roast and want something a little different than the ordinary roast. Something differently delicious.

0 from 0 votes

Shredded Mexican Beef

Prep Time

10 mins

Cook Time

8 hrs

Total Time

8 hrs 10 mins

Serve this delicious Mexican Beef Roast when you would like something a bit different.

Course: EasyDinner

Cuisine: American

About: Shredded Mexican Beef

Servings: 6

Calories: 356 kcal

Author: DinnerPlanner

Ingredients

Non-stick cooking spray
2 1/2 lbs. beef chuck roast
1/2 medium onion diced
1 medium jalapeno thinly sliced
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1 teaspoon dried Mexican oregano
1 10 oz. can tomatoes with green chilies
1 cup beef stock
1 tablespoon fresh lime juice
1/4 teaspoon Sea salt and black pepper to taste

To serve:

1/3 cup fresh cilantro chopped
2 large limes cut into 8 wedges each

Instructions

Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.
When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!

Nutrition Facts

Shredded Mexican Beef

Amount Per Serving (6 g)

Calories 356 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 130mg43%

Sodium 237mg10%

Potassium 740mg21%

Carbohydrates 2g1%

Protein 37g74%

Vitamin A 305IU6%

Vitamin C 1.9mg2%

Calcium 49mg5%

Iron 4.7mg26%

* Percent Daily Values are based on a 2000 calorie diet.

Tender Beef Tip: For best results, allow meat to cook on low for at least 8 hours.

Serve easy Mexican Beef Burritos in a flour tortilla or Mexican Beef Enchiladas in a corn tortilla.

Look for good sales on chuck roasts at your grocery store and always buy a couple for your freezer. On nights when you have no idea what to cook – wala! Shredded Mexican Beef!