Slow Cooker Mexican Shredded Beef
Slow Cooker Mexican Shredded beef is incredibly tender and delicious. It's super simple and easy to make and perfect for nachos, tacos, salads, burritos, chimichangas, chilaquiles, tamales and more!
Servings: 6 servings
- 2-3 pounds beef chuck shoulder roast
- 2 Tablespoons olive oil
- Salt & pepper
- 2 cups beef broth
- 15 ounces stewed tomatoes
- 1 medium onion diced
- 1 Tablespoon oregano
- 1 ½ teaspoons cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chipotle chili powder
Heat the olive oil in a large pan over medium-high heat.
Season chuck roast with salt & pepper on all sides, then sear in the oil on each side until browned, about 2 minutes per side.
Transfer roast to the slow cooker and add all remaining ingredients.
Cook on low for 8 to 10 hours, until meat is tender and shreds easily. Remove meat from slow cooker and shred.
Use in nachos, tacos, salads, burritos, chimichangas, chilaquiles, tamales and more!
Calories: 336kcal | Carbohydrates: 3g | Protein: 30g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 825mg | Fiber: 1g