Mexican Shredded Beef
This Mexican shredded beef cooks low and slow until it becomes fall apart tender, full of deep warm spices and perfect for tacos, bowls, nachos and more. The slow cooker does all the work while the flavors soak right through the meat.
Servings: 8
Calories: 325kcal
Equipment
- slow cooker
- Mixing bowl
- Two forks
- Cutting board
Ingredients
- 3 pounds beef chuck roast
- 1 large onion sliced
- 1 tablespoon garlic powder
- 1 tablespoon chili seasoning
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups beef broth
- 2 tablespoons fresh lime juice
Instructions
- Stir together the garlic powder, chili seasoning, paprika, oregano, coriander, salt, and pepper in a small bowl.
- Dry the beef roast with paper towels, then coat it fully in the spice mixture.
- Spread the sliced onions across the bottom of your slow cooker and place the seasoned roast right on top.
- Pour the broth into the slow cooker around the roast. Drizzle the lime juice on the roast.
- Cover and cook until the meat falls apart easily. That’s about 8 hours on low or 4 to 5 hours on high.
- Lift the roast out of the cooker and shred it with two forks.
- Add the shredded meat back into the slow cooker and mix it with the juices and onions. Let it soak for at least 10 minutes.
- Serve warm in tacos, bowls, nachos, or anything you like.
Notes
- For a smokier barbacoa flavor, add a spoonful of adobo sauce.
- Always taste your chili seasoning first. Every brand varies.
- Keeping some of the cooking liquid when storing helps keep the meat juicy.
- This freezes beautifully, so make a double batch if you want leftovers.
Nutrition
Calories: 325kcal | Carbohydrates: 3g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 654mg | Potassium: 669mg | Fiber: 1g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 4mg
