Slow Cooker Mexican Beef
Super Easy Slow Cooker Shredded Mexican Beef. Cooked low and slow for 8 hours until fall apart tender! Serve in tacos, burritos or enchiladas!
- 2-3 pound chuck roast
- salt and pepper
- 1 cup beef broth
- 1 can 15.5 ounce fire roasted tomatoes
- 1 whole lime juiced
- 1 large onion diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Season the chuck roast with salt and pepper. Add it to the slow cooker along with the rest of the ingredients.
Cook on low for 8 hours or until the beef is tender and shreds easily.
Take the beef out of the slow cooker and shred. Pour some juice ontop and allow it to rest and soak up the extra juice.
Serve with a sprinkle of cilantro and lime wedges for serving, if desired.
Optional: If you would like to crisp up the beef place it on a baking sheet in a single layer with some of the liquid from the slow cooker. Broil for 5 minutes toss and broil some more until crispy.
Recipe originally published August 23, 2017