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

Cook Time 10

Total Time 10 5

Servings

Calories 316kcal

Author Based on a recipe from Valerie's Kitchen

Equipment

slow cooker

Ingredients

2 4 ounce fire-roasted diced green chiles
1 4 ounce fire-roasted diced jalapenos
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cloves garlic minced
Kosher salt to taste
ground black pepper to taste
3 pounds chuck roast boneless, trimmed as desired

Instructions

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.

Nutrition