Mexican Shredded Beef - Crock Pot Recipe

This recipe can be used for so many things, taquitos, tacos, burritos, salads, and so much more! A great alternative than the usual chuck roast recipes!

Recipe Credit: https://thatsdeelicious.com/mexican-shredded-beef/

What you need:

• 3.5-4 lb chuck roast, boneless

• 1/2 cup beef broth

• 2 Tbsp tomato paste

• 1 lime, juiced

Dry Rub:

• 2 Tbsp chili powder

• 1/2 Tbsp onion powder

• 1-2 tsp salt

• 2 tsp cumin

• 2 tsp garlic powder

• 1 tsp ground black pepper

• 1/2 tsp paprika

• 1/2 tsp cayenne pepper (optional, for added heat)

Lets Get Started:

• Combine all of the dry rub spices in a small bowl, set aside.

• In another bowl, whisk together the beef broth and tomato paste.

• Place the chuck roast in the Crock Pot insert. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides.

• Pour the broth/tomato paste mixture over the top and sides of the roast.

• Cover, and cook on low for 8 hours.

• Check the roast is fork tender, and shreddable. (If it is still tough, cook an additional hour or more until fall-apart tender.)

• Remove the roast, and place in a large bowl. (Leave the broth in the Crock Pot.) Shred with two forks, discarding any excess fat.

• Return the beef to the Crock pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve!