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    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!
    Prep Time: 15 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 15 minutes
    Servings: 6 people

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    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.

    Nutrition Information

    Calories: 293kcalCarbohydrates: 4gProtein: 30gFat: 17gSaturated Fat: 7gCholesterol: 104mgSodium: 279mgPotassium: 592mgSugar: 1gVitamin A: 120IUVitamin C: 4.8mgCalcium: 42mgIron: 3.7mg