Mexican Shredded Beef

This Mexican Shredded Beef has become one of our favorite Taco Tuesday meals and I’m certain you will love this recipe too! Crock Pot Mexican Shredded Beef can be used to make tacos, burritos, enchiladas and more.






Recipe Video :





Ingredients

  • 3 lb boneless beef chuck roast
  • 1 can Diced green chiles (7 oz.)
  • 1 tsp minced garlic
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 lime (juiced)

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Instructions

  • Place the roast in a 6 quart crock pot.
  • Top the road with the garlic, chili powder, cumin, salt and pepper.
  • Spread the green chilis over the roast in the crock pot.
  • Place the lid on top and cook on low for 8-10 hours or high for 4-5 hours until the beef is easily shreddable.
  • Shred the beef with 2 forks. Squeeze the fresh lime over the beef and stir to combine.
  • Serve on tortillas, on nachos, or over rice. Enjoy!

Recipe Notes

A round roast or rump roast can also be used to make this easy Mexican shredded beef recipe.  

Nutrition Facts

Calories 320kcal, Carbohydrates 3g, Protein 33g, Fat 20g, Saturated Fat 9g, Trans Fat 1g, Cholesterol 117mg, Sodium 373mg, Potassium 642mg, Fiber 1g, Sugar 1g, Vitamin A 646IU, Vitamin C 7mg, Calcium 50mg, Iron 5mg

Frequently Asked Questions

Do I Need Sear Roast before placing in the Slow Cooker?

If you want to sear your roast, you can do that first by place the roast in skillet over medium-high heat. Turn the roast to sear each side. This won’t affect the cooking time, it just adds some additional flavor.

How to Store Leftover Shredded Beef

Store the leftover shredded beef in an airtight container in the refrigerator. We like to make sure to place the beef with the liquid to keep the meat from drying out.

How to Reheat

We recommend reheating the meat in the microwave or on the stovetop. You can even heat in the oven depending on how much you have left.

How to Freeze Shredded Beef

This shredded beef freezes great once the beef is cooled. Place in freezer safe containers or freeze ziplock bag for up to 2 months. Thaw in the fridge overnight when ready to servce.




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