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Slow-Cooker Shredded Mexican Beef
Sure it takes a day to make the beef, but man is it ever worth it. The meat comes out unbelievably flavorful and tender and juice. It has a bit of a kick, but not so much that your I-don’t-like-heat friends won’t like it.
Course Main
Cuisine Mexican
Keyword beef, crockpot, Mexican, slow cooker
Prep Time 5 minutes minutes
Cook Time 10 hours hours
Total Time 10 hours hours 5 minutes minutes
Servings 8
Calories 316 kcal
Combine all but the roast in a small bowl.
Rub the spice mixture over the roast, getting all sides.
Place roast into a slow cooker and cook on low for 8-10 hours or until fall-apart tender.
Remove roast (carefully, as it will tend to fall apart) to a cutting board and chop or shred as desired. Return to the slow cooker for serving.
Note: The meat gets even better the next day. I made this on a Sunday for several easy weekday meals.
Calories: 316 kcal | Carbohydrates: 2 g | Protein: 33 g | Fat: 20 g | Saturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 117 mg | Sodium: 175 mg | Potassium: 621 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 630 IU | Vitamin C: 1 mg | Calcium: 47 mg | Iron: 4 mg