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 juicy. It has a bit of a kick, but not so much that your I-don’t-like-heat friends won’t like it.
Servings 8
Calories 316kcal
Equipment
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.
Notes
The meat gets even better the next day. I made this on a Sunday for several easy weekday meals.
Nutrition
Calories: 316kcal | Carbohydrates: 2g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 175mg | Potassium: 621mg | Fiber: 1g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 4mg