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Slow Cooker Mexican Shredded Beef
My Slow Cooker Mexican Shredded Beef practically melts in your mouth and explodes with flavor. Fall-apart tender beef, infused with rich, smoky spices, and the perfect hint of heat made easy with my slow cooker.
Ingredients
- 4 pound Chuck Roast, Boneless
- ½ cup Beef broth
- 2 tablespoon Tomato paste
- 1 tablespoon Apple cider vinegar
- 1 Lime, juiced
Dry Rub:
- 2 tablespoon Chili powder
- ½ tablespoon Onion powder
- 2 teaspoons Cumin
- 2 teaspoons Garlic powder
- 1 ½ teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- ½ teaspoon Chipotle chili powder
- ½ teaspoon Paprika
Instructions
- Combine the dry rub ingredients in a small bowl.
- Generously season the entire chuck roast with the dry rub. Set aside.
- Add the beef broth, tomato paste, and apple cider vinegar to the slow cooker insert and whisk to combine.
- Place the roast on top.
- Cover and cook on low for 8-10 hours.
- Remove the roast and shred with two forks, discarding the excess fat.
- Return the beef to the slow cooker and add the lime juice. Serve immediately
Christina's Notes
- Deglaze the pan: After searing, deglaze the pan with a little of the cooking liquid (broth, beer, etc.) to scrape up any browned bits. This adds extra flavor to the sauce.
- Use quality ingredients: Good quality beef broth and spices will make a big difference.
- Don't overcook: Check the beef for doneness regularly towards the end of the cooking time.
- Shred it right: Use two forks to shred the beef while it's still hot. This will make it easier to shred.
- Serve this recipe with: Serve Mexican Rice and Beans, Mexican Corn Cake, or Copycat Chipotle Lime Rice.