Discover the best way to make slow cooker Mex shredded beef This easy flavorful dish transforms your meals with minimal effort Perfect for any occasion
Ingredients
Scale
3–4 pounds of chuck roast
1 medium onion, chopped
4 cloves of garlic, minced
2 tablespoons of honey
1 tablespoon of ground cumin
1 tablespoon of paprika
2 tablespoons of chili powder
2 cups of beef broth
1/2 cup of chopped cilantro (for garnish)
1 lime, juiced
Salt and pepper to taste
Instructions
Begin by trimming any excess fat from the chuck roast. This will enhance the flavor without making the dish greasy. Season generously with salt and pepper on all sides for a flavor base.
In a hot skillet, sear the beef on medium-high heat for 2-3 minutes per side until browned. This step develops a deeper flavor profile, but it's optional if you’re short on time.
Place the chopped onion and minced garlic at the bottom of the slow cooker. This layering technique helps to prevent burning. Add the seared beef on top, followed by the honey, cumin, paprika, chili powder, and broth.
Cover the slow cooker and set it to low for 8 hours or high for 4 hours. As it cooks, the meat will absorb the rich flavors from the spices and broth.
Once the cooking time is complete, carefully remove the beef from the slow cooker. Use two forks to shred the meat, returning it to the pot to mingle with the juices. Stir in the lime juice and chopped cilantro for some fresh brightness.
Serve the shredded beef in tacos, burritos, or over a bed of rice. The options are endless, so get creative!
Notes
Create a restaurant-quality meal at home with this Slow Cooker Mexican Shredded Beef recipe, combining tender beef, bold spices, and vibrant ingredients in an easy-to-make dish.
