Description
Juicy, flavorful Mexican shredded beef made with chuck roast, spices, tomato paste, and lime. Perfect for tacos, bowls, and more.
Ingredients
3.5–4 lb chuck roast, boneless
½ cup beef broth
2 tablespoon tomato paste
1 lime, juiced
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
½ tsp dried oregano
Salt and pepper to taste
Instructions
1. Place chuck roast in slow cooker or Dutch oven.
2. In a bowl, whisk beef broth, tomato paste, lime juice, and spices.
3. Pour over the beef and cook on LOW for 8–10 hours (or bake covered at 325°F for 3 hours).
4. Remove beef and shred with two forks.
5. Return shredded beef to the sauce and let sit for 15–20 minutes.
6. Serve with tortillas, rice, or in tacos.
Notes
Can be made ahead and stored up to 4 days in fridge.
Freezes well for up to 3 months.
Use leftovers in enchiladas, burritos, or stuffed peppers.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 95mg