Slow Cooker Mexican Shredded Beef
Mexican Shredded Beef made flavorful and tender in the slow cooker. Great to serve in a rice bowl, on bolillo rolls or tortillas.
Ingredients
- 2½ pounds beef chuck roast
- Sea salt and black pepper to taste
- 10 ounce can tomatoes with green chilies
- 1 cup beef stock
- ½ medium yellow onion diced
- 1 medium jalapeno thinly sliced
- 1 tablespoon fresh lime juice
- 1½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chipotle powder
Instructions
- Spray the bottom and sides of a 5 or 6-quart slow-cooker crock with non-stick cooking spray.
- 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.
- Serve with rice, tortillas, bolillo rolls, etc. as desired.