Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Cups
This Mexican Shredded Beef is super easy to prepare and cook! You can either use a crockpot or an Instant Pot! Ready in just a couple of hours, this is surely worth all the time and effort. Enjoy!
Ingredients:
1 lime, juiced
2 tablespoons tomato paste
1/2 c beef broth
3.5-4 pounds chuck roast
Dry Rub Spices:
1/2 teaspoon cayenne pepper (optional, for added heat)
2 teaspoons cumin
1/2 tablespoon onion powder
1-2 teaspoon salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1/2 teaspoon paprika
2 tablespoons chili powder (I used McCormick brand)
Directions:
In a mixing bowl, add all the ingredients for the dry rub spices. Whisk everything until well incorporated.
In a separate mixing bowl, add tomato paste and beef broth. Stir until well blended.
Put the Chuck roast into the insert of your crockpot. Sprinkle the rub spices over and rub it until fully coated. Add the broth mixture on top.
Cover and seal the crockpot, then cook the roast for about 8 hours on a low setting.
Move the roast onto a clean plate, then with two forks, shred it into small pieces. Discard any excess fat.
Bring the shredded roast back into the pot together with lemon juice. Stir everything until well incorporated.
Serve right away. Enjoy!
Notes:
Instant Pot:
Repeat the process up until the step of the half cup of beef broth.
Press the “Manual” button and cook for about 90 minutes on a high setting.
Let the pressure release naturally, then transfer the roast onto a clean plate. Use two forks to shred it into small pieces. Discard any excess fat.
Put the shredded roast back into the Instant Pot together with lime juice. Stir everything until well combined.
Serve and enjoy!
I highly suggest cooking this for 8 hours in your slow cooker.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 0.5 cup | Calories: 214 kcal | Carbohydrates: 1g | Protein: 30.5g | Fat: 9.7g | Saturated Fat: 9.6g | Cholesterol: 94.1mg | Sodium: 546mg | Fiber: 0.5g | Sugar: 0.4g
Ingredients
- 1 lime, juiced
- 2 tablespoons tomato paste
- 1/2 c beef broth
- 3.5-4 pounds chuck roast
- Dry Rub Spices:
- 1/2 teaspoon cayenne pepper (optional, for added heat)
- 2 teaspoons cumin
- 1/2 tablespoon onion powder
- 1-2 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 2 tablespoons chili powder (I used McCormick brand)
Instructions
In a mixing bowl, add all the ingredients for the dry rub spices. Whisk everything until well incorporated.
In a separate mixing bowl, add tomato paste and beef broth. Stir until well blended.
Put the Chuck roast into the insert of your crockpot. Sprinkle the rub spices over and rub it until fully coated. Add the broth mixture on top.
Cover and seal the crockpot, then cook the roast for about 8 hours on a low setting.
Move the roast onto a clean plate, then with two forks, shred it into small pieces. Discard any excess fat.
Bring the shredded roast back into the pot together with lemon juice. Stir everything until well incorporated.
Serve right away. Enjoy!
Notes
Instant Pot: Repeat the process up until the step of the half cup of beef broth. Press the "Manual" button and cook for about 90 minutes on a high setting. Let the pressure release naturally, then transfer the roast onto a clean plate. Use two forks to shred it into small pieces. Discard any excess fat. Put the shredded roast back into the Instant Pot together with lime juice. Stir everything until well combined. Serve and enjoy! I highly suggest cooking this for 8 hours in your slow cooker. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
