Get ready to tantalize your taste buds with an irresistible dish that will transport you straight to the heart of Mexico! Our Slow Cooker Mexican Shredded Beef is not just a meal; it's a flavorful experience that combines tender beef chuck roast with a symphony of spices and vibrant ingredients. Imagine coming home after a long day to the mouthwatering aroma of this dish wafting through your kitchen, ready to be enjoyed in tacos, burritos, or over a bed of fluffy rice. With just 15 minutes of prep time and 8 hours of hands-off cooking, you’ll discover how easy it is to create a hearty, satisfying meal that will impress family and friends alike. Dive into the recipe below and unlock the secrets to this culinary delight!
Ingredients
- 3 lbs beef chuck roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (10 oz) diced tomatoes with green chilies
- 2 tsp cumin
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Set them aside.
- Take the beef chuck roast and season it generously with salt and pepper on all sides.
- In a large skillet over medium-high heat, sear the beef chuck roast for about 3-4 minutes on each side until it develops a nice brown crust. This step adds depth of flavor to the dish.
- Once the beef is seared, transfer it to the slow cooker.
- In the same skillet, add the chopped onion and sauté for 2-3 minutes until they become translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Pour the sautéed onion and garlic mixture over the beef in the slow cooker.
- Next, add the beef broth and the can of diced tomatoes with green chilies (do not drain the tomatoes). This will provide moisture and flavor to the dish.
- Sprinkle the cumin and chili powder evenly over the ingredients in the slow cooker.
- Cover the slow cooker with its lid and set it to low heat. Allow the beef to cook for 8 hours, or until it is tender and easily shredded with a fork.
- After the cooking time is complete, carefully remove the beef from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
- Return the shredded beef to the slow cooker, stirring it into the sauce to absorb all the flavors.
- Serve the Mexican shredded beef warm, garnished with fresh cilantro if desired. It can be enjoyed in tacos, burritos, or over rice, and pairs well with your favorite toppings like avocado, cheese, and sour cream.
Tips
- Sear for Flavor: Don’t skip the searing step! Browning the beef chuck roast before adding it to the slow cooker enhances the depth of flavor and gives your dish a rich, savory taste.
- Customize the Heat: If you like a little kick, feel free to add some diced jalapeños or a splash of hot sauce to the slow cooker. Adjust the chili powder to your heat preference for a personalized touch.
- Let It Rest: After shredding the beef, let it sit in the sauce for a few minutes before serving. This allows the meat to soak up more flavor and ensures every bite is deliciously seasoned.
- Meal Prep Friendly: This recipe is perfect for meal prep! Make a large batch and store leftovers in the fridge for up to 4 days, or freeze portions for a quick meal later.
- Garnish for Freshness: Serve the shredded beef with fresh cilantro, diced avocado, or a squeeze of lime to brighten up the flavors and add a refreshing contrast.
- Versatile Serving Options: Enjoy the shredded beef in various ways—tacos, burritos, nachos, or even on top of a salad. The possibilities are endless!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 5g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 140mg
