Warm a large skillet over medium-high heat on the stove top
Once hot, add the cooking oil then brown the chuck roast on all sides.
Add the chuck roast to the slow cooker.
Add a little more oil to the pan and saute the onions until they are slightly brown then add them on top of the meat in the slow cooker.
Add remaining ingredients to the slow cooker.
Cover and cook on LOW for 9-10 hours.
When the cooking time is done, remove the meat on to a plate and shred. Discard any fat.
Remove the fat from the slow cooker, but leave about a cup of juices, add the meat in back into the slow cooker in the reserved juice.
Serve and enjoy!
Video
Notes
Ways to use this beef:
Tamales - Make this traditional Mexican dish using this shredded Mexican beef and serve along with spicy pinto beans. Here is my favorite tamale recipe I use with this beef, I splash a touch of enchilada sauce on top of the beef before forming the tamales.
Beef Enchiladas - Whip up some tasty enchiladas by using corn tortillas, enchilada sauce, and the slow cooker Mexican shredded beef. Bake until warmed through.
Burritos and Tacos - You can use tortillas, taco shells, or go for a burrito (or taco) bowl by layering the meat mixture with rice, pico de gallo, sour cream, and a splash of taco sauce.
Nachos - Create the tastiest nachos with this meat and all the toppings your prefer. We like to line a sheet pan with tortillas chips, add this beef, sprinkle over cheese then broil in the oven. Top with sour cream, diced onions and guacamole.
How to store:Stored leftovers in an airtight container will keep in the refrigerator for up to 5 days. If you'd like to freeze the leftovers, they will keep up to three months. When ready to reheat them, allow the leftovers to defrost thoroughly and warm them up on the stovetop (over medium-low heat).