Shredded Slow-Cooker Mexican BeefAlexa Shields
This Mexican Shredded Beef is easy to make and is great in a variety of dishes. Make it at the beginning of the week and use it in various meals all week long. Slow cooked to perfection, this shredded beef will leave you wanting more!
- 1-2 lb. Beef Chuck Roast
- 1 White Large Onion, Diced
- 4 Garlic Cloves Minced
- 1 Jalapeno Chile, Sliced, Seeds Removed
- 2 tbsp. Tomato Paste
- Juice of 1 Lime
- ½ cup Beef Stock
- 1 tbsp. Chile Powder
- 1 tsp. Cumin
- 1 tsp. Paprika
- 1 tsp. Dried Mexican Oregano
- 2 tsp. Kosher Salt
- 2 tsp. Black Pepper
- 1 tsp. Cayenne Pepper
*Serving Suggestion: Pair this shredded beef with our tortillas. Check out our products here.
Whisk lime juice, tomato paste and ½ cup beef stock until combined. Toss with onion, garlic, and jalapeno until well coated. Layer on the bottom of slow cooker.
Combine all spices in a small bowl until combined. Rub entire mixture around the beef chuck roast until covered. Place on top of the onion mixture. Place lid on slow cooker and cook on low 7-8 hours. Using two forks, shred beef and place back into the sauce mixture to keep warm.
This shredded beef is perfect for tacos, taquito filling, nachos, etc.