Slow Cooker Mexican Shredded Beef

• servings: 10 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

3 lb. beef chuck roast

1 medium onion, sliced

7 cloves garlic, chopped

1 4 ounce can green chilies

2 chipotles, chopped (canned chipotles work as well)

1/2 cup beef broth

2 tablespoon apple cider vinegar

2 limes, juiced

1 tablespoon ground cumin

1 tablespoon dried oregano

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon pepper

Toppings:

Cotija or Queso Fresco

Crema Mexicana

Red Onion

Salsa

Guacamole (optional)

Directions

Prep:

Slice Onion. Chop Garlic cloves. Chop Chipotles. Open Green Chiles can. Add seasonings to small prep bowl.

Cook:

Layer sliced onion in the bottom of the slow cooker. Place chuck roast on top of onions. Sprinkle chopped garlic around the side of the beef.

In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar, and lime juice, whisk together then pour over the roast. Sprinkle the top of the roast with cumin, oregano, smoked paprika, salt, and pepper. Place lid on the slow cooker and set the timer to 8 hours for low OR on high for 4 hours.

When the roast is done, remove it from the slow cooker and shred using 2 forks. Drain off 3/4 of the liquid from the pot. Add shredded beef back into the pot and gently toss with remaining juice. Serve immediately.

***Can be frozen in a freezer-safe container for up to 3 months.

***Place remaining chipotles in a ziptop bag and freeze for later use.

Notes

Prep for tacos:

Set oven to 350 degrees.

Wrap corn tortillas in groups of 5 with foil and place in oven @ 350 for 18 minutes

Finely dice red onion and put in serving bowl.

Break apart Queso Fresco and put in serving bowl.