Description
Tender and flavorful Mexican Shredded Beef made with a blend of spices and slow-cooked to perfection. Perfect for tacos, burritos, nachos, or rice bowls.
Ingredients
Scale
Chuck Roast:
- 3 pounds chuck roast
Seasoning:
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon tomato paste
- 1/4 cup apple cider vinegar
- 1 cup beef broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
Instructions
- Prepare the Chuck Roast: Pat the chuck roast dry, season with salt and pepper.
- Sear the Roast: Brown the roast on all sides in a skillet or Dutch oven.
- Prepare the Spice Mixture: Sauté onion, garlic, and spices; add tomato paste.
- Add Liquid: Pour in vinegar, broth, and tomatoes; return beef to pot or transfer to slow cooker.
- Cook: Slow cook for 8–10 hours or braise in oven at 300°F (150°C) for 3–3.5 hours.
- Shred and Serve: Shred beef, return to juices, and enjoy!
Notes
- Great for tacos, burritos, nachos, or rice bowls.
- Perfect for make-ahead meal prep.
- Skim excess fat from the top before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker) or 3.5 hours (oven)
- Category: Main Course
- Method: Slow Cooker or Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg
