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Slow Cooker Mexican Shredded Beef
This Mexican Shredded Beef is the perfect filling for tacos, burritos, enchiladas, or even tamales.
Prep Time
20
mins
Cook Time
10
hrs
Total Time
10
hrs
20
mins
Course:
Main Course
Cuisine:
Mexican
Keyword:
Mexican Shredded Beef
Servings:
8
Calories:
475
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 5 quart or larger
Ingredients
4
lb.
beef chuck roast
2
Tbsp.
cooking oil
1
cup
white onion
diced
1/2
tsp.
salt
1/4
tsp.
pepper
1/8
tsp.
cumin
15
oz.
stewed tomatoes
1/4
cup
cilantro
chopped
1
jalapeño
sliced (2 for extra spicy)
1
cup
beer
beef broth or water can be substituted
US Customary
-
Metric
Instructions
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
Nutrition
Calories:
475
kcal
|
Carbohydrates:
6
g
|
Protein:
44
g
|
Fat:
30
g
|
Saturated Fat:
12
g
|
Cholesterol:
156
mg
|
Sodium:
449
mg
|
Potassium:
900
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
174
IU
|
Vitamin C:
8
mg
|
Calcium:
61
mg
|
Iron:
5
mg