Slow Cooker Mexican Shredded Beef
  1. Heat the olive oil in a large pan over medium-high heat.
  2. Season chuck roast with salt & pepper on all sides, then sear in the oil on each side until browned, about 2 minutes per side.
  3. Transfer roast to the slow cooker and add all remaining ingredients.
  4. Cook on low for 8 to 10 hours, until meat is tender and shreds easily. Remove meat from slow cooker and shred.
  5. Use in nachos, tacos, salads, burritos, chimichangas, chilaquiles, tamales and more!

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