Shredded Beef and Potato Slow Cooker
This all purpose Slow Cooker Mexican Shredded Beef is great for tacos, burritos and more! Quick and easy prep work and the crock pot does the rest.
Is there anything better than knowing your fridge is stocked with food and you won't need to cook dinner for a few days? That was how I felt after I finished a batch of this easy Slow Cooker Mexican Shredded beef. This may seem odd coming from a food blogger – and don't get me wrong, I do love cooking. But sometimes, especially when cooking is part of your job, you need the occasional night off.
That is why I LOVE this recipe First of all, it is super easy to throw together. Unlike some slow cooker recipes that require browning and sauteing and all kinds of prep work, this one requires minimal prep work without sacrificing flavor. The key to success with this is time. The chuck roast requires slow heat to break down the tough fibers and turn it into a delicious, juicy feast. So after you throw everything into the crockpot you can go do something else for 8+ hours – like work (boooo) or play (yay!) and the slow cooker does the hard work for you.
When you get home you can get creative and make all kinds of delicious meals with your Mexican shredded beef – tacos, obviously, burritos, or even better, burrito bowls. You might even want to stash some of this in your freezer for a lazy rainy day. Because I bet you, like me, could use a day or two off from cooking.
Slow Cooker Mexican Shredded Beef
This all purpose Slow Cooker Mexican Shredded Beef is great for tacos, burritos and more! Quick and easy prep work and the crock pot does the rest.
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Servings: 10 Servings
Calories: 258 kcal
- 3 pounds beef chuck roast
- 1 onion diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1-2 tablespoons juice of one lime
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt plus more to taste
- 1/4 teaspoon red chili flakes
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Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
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Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
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Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
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Place the meat on top of the onion mixture and set cook on low for 7-8 hours. Total cooking time will vary for different roasts.
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After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
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Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
This type of meat will get tender buy cooking low and slow. If it seems too tough when you think it is done, try cooking for another 30-60 minutes, then check again. The longer you cook it, the more tender it will get.
Calories: 258 kcal | Carbohydrates: 3 g | Protein: 27 g | Fat: 16 g | Saturated Fat: 7 g | Cholesterol: 94 mg | Sodium: 383 mg | Potassium: 529 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 415 IU | Vitamin C: 2.3 mg | Calcium: 37 mg | Iron: 3.3 mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Please comment, rate and share! And don't forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
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Source: https://www.foxandbriar.com/slow-cooker-mexican-shredded-beef/
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