Crockpot Mexican Shredded Beef
Crockpot Mexican Shredded Beef
Servings
4
servingsThis Crockpot Mexican Shredded Beef is an effortless way to prepare a tender, flavorful dish that can be used in tacos, burritos, enchiladas, or even served over rice.
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Ingredients
3 lbs beef chuck roast
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cinnamon
1/4 tsp cayenne pepper (optional for heat)
1 cup beef broth
1/2 cup tomato sauce
2 tbsp lime juice
1 tbsp apple cider vinegar
1 small onion, diced
4 cloves garlic, minced
1 chipotle pepper in adobo, chopped (optional for smoky heat)
Directions
- Heat a skillet over medium-high heat and add olive oil. Sear the beef on all sides until browned, about 2-3 minutes per side.
- Place the beef in the crockpot and season with salt, pepper, cumin, paprika, chili powder, oregano, onion powder, garlic powder, cinnamon, and cayenne (if using).
- Pour in the beef broth, tomato sauce, lime juice, and apple cider vinegar. Add the diced onion, minced garlic, and chipotle pepper (if using).
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and shreds easily with a fork.
- Remove the beef from the crockpot and shred with two forks. Return it to the juices in the crockpot and stir to combine.
- Serve in tacos, burritos, bowls, or however you like!
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