Description
This Slow Cooker Mexican Beef recipe is perfect for busy days, delivering melt-in-your-mouth tender beef infused with bold Mexican flavors. Made with a chuck roast, fire-roasted tomatoes, lime juice, and a mix of spices, this dish is ideal for tacos, burritos, enchiladas, or simply served over rice. With effortless prep and a slow cooking process, it’s the perfect addition to your weeknight meals or gatherings.
Ingredients
2–3 pound chuck roast
Salt and pepper, to taste
1 cup beef broth
1 can (15.5 oz) fire-roasted tomatoes
1 lime, juiced
1 large onion, diced
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
Instructions
-
Prepare the Beef:
Season the chuck roast with salt and pepper. Add it to the slow cooker along with beef broth, fire-roasted tomatoes, lime juice, diced onion, cumin, chili powder, onion powder, and garlic powder. -
Cook:
Cover and cook on low for 8 hours or until the beef is tender and shreds easily with a fork. -
Shred the Beef:
Remove the beef from the slow cooker and shred it using two forks. Pour some of the cooking liquid over the shredded beef for extra flavor. -
Serve:
Use the shredded beef in tacos, burritos, or enchiladas. Garnish with fresh cilantro and lime wedges if desired.
Notes
Add Veggies: Include bell peppers, jalapeños, or poblano peppers in the slow cooker for added flavor and texture.
Make it Spicy: Increase chili powder or add crushed red pepper flakes for more heat.
Side Suggestions: Serve with refried beans, Spanish rice, or guacamole for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: Mexican
