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!
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