Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings
This Mexican Shredded Beef will surely satisfy all your cravings today! Beef roast slow-cooked to perfection for about 8 hours, well, dinner will be awesome for sure! Try this recipe now, and I promise you that it will be the best decision you will ever make. Enjoy!
Ingredients:
1 tsp ground cumin
1 tbsp lime juice
1 tsp pepper
1/2 tsp cinnamon (optional)
2 tbsp ground ancho chilis
1 large onion, sliced
4 cloves garlic, chopped
3 lbs. beef roast (such as chuck, the eye of round, etc.)
1/4 c orange juice
1 tbsp ground chipotle chilis
2 tsp cocoa powder (optional)
2 tsp salt
1 tbsp oregano
Directions:
In a mixing bowl, add ancho chilis, salt, pepper, cinnamon, cocoa, chipotle chilis, oregano, and cumin. Whisk everything until well incorporated.
Sprinkle the seasonings over the beef roast, then rub it to coat. Make sure to coat it well. Lay it on the bottom of the slow cooker.
Add the rest of the ingredients into the slow cooker and stir just until combined.
Cover and seal the slow cooker, then cook the beef roast for about 8 hours on a low setting or until fork-tender.
Remove the beef and onions from the slow cooker. Place the beef roast onto a cutting board, then use two forks to shred it into small pieces. Discard any excess fat around it.
Place a pan on the stove and turn the heat to medium-high. Stir in the sauce and simmer for a few minutes until the texture becomes a bit thick.
Remove the pan from the stove, and then add the shredded beef and toss to coat with the delicious sauce.
Serve and enjoy!
Notes:
Leftovers should be kept in an airtight container, then in the fridge.
Nutrition Facts:
Calories 244 | Fat 14g (Saturated 5g, Trans 0) | Cholesterol 85mg | Sodium 321mg | Carbs 4g (Fiber 1g, Sugars 1g) | Protein 24g
Ingredients
- 1 tsp ground cumin
- 1 tbsp lime juice
- 1 tsp pepper
- 1/2 tsp cinnamon (optional)
- 2 tbsp ground ancho chilis
- 1 large onion, sliced
- 4 cloves garlic, chopped
- 3 lbs. beef roast (such as chuck, the eye of round, etc.)
- 1/4 c orange juice
- 1 tbsp ground chipotle chilis
- 2 tsp cocoa powder (optional)
- 2 tsp salt
- 1 tbsp oregano
Instructions
In a mixing bowl, add ancho chilis, salt, pepper, cinnamon, cocoa, chipotle chilis, oregano, and cumin. Whisk everything until well incorporated.
Sprinkle the seasonings over the beef roast, then rub it to coat. Make sure to coat it well. Lay it on the bottom of the slow cooker.
Add the rest of the ingredients into the slow cooker and stir just until combined.
Cover and seal the slow cooker, then cook the beef roast for about 8 hours on a low setting or until fork-tender.
Remove the beef and onions from the slow cooker. Place the beef roast onto a cutting board, then use two forks to shred it into small pieces. Discard any excess fat around it.
Place a pan on the stove and turn the heat to medium-high. Stir in the sauce and simmer for a few minutes until the texture becomes a bit thick.
Remove the pan from the stove, and then add the shredded beef and toss to coat with the delicious sauce.
Serve and enjoy!
Notes
Leftovers should be kept in an airtight container, then in the fridge.
