Description
Crockpot Mexican Shredded Beef is the perfect dish to bring warmth and flavor to your dining table. This tender, slow-cooked beef, seasoned with a vibrant mix of spices, creates a mouthwatering aroma that invites everyone to gather around. Whether you’re hosting a game day or enjoying a cozy family dinner, this easy recipe will impress your guests and leave them wanting more.
Ingredients
Scale
- 3 lbs Beef Chuck Roast
- 1 medium Onion, thinly sliced
- 4 cloves Garlic, minced
- 2 tsp Cumin
- 2 tsp Chili Powder
- 1 tsp Smoked Paprika
- 1 cup Low-Sodium Chicken Broth
- 1 can (14.5 oz) Diced Tomatoes
- 1 can (4 oz) Green Chiles
- 1/4 cup Fresh Cilantro, chopped
Instructions
- Sear the beef chuck roast in a large skillet over medium-high heat for about 3-4 minutes on each side until browned.
- Transfer the seared beef to the crockpot. In the same skillet, sauté sliced onions for about 5 minutes until translucent. Add minced garlic and cook for an additional minute before transferring to the crockpot.
- In a bowl, whisk together cumin, chili powder, smoked paprika, chicken broth, and diced tomatoes. Pour this mixture over the beef.
- Cover and cook on low for 8 hours or high for 4 hours.
- Once cooked, shred the beef using two forks and stir in chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg