Mexican Shredded Beef Crockpot Recipe

Mexican Shredded Beef Crockpot Recipe

Ingredients:

1 (3 pound) beef chuck roast
1 medium onion, sliced
4 cloves garlic, chopped
1 (4 ounce) can green chilies
2 chipotles, chopped
1/2 cup beef broth
2 tablespoon apple cider vinegar
2 limes, juiced
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper

Let’s see how to make a Mexican Shredded Beef Recipe

Instructions:

1. Layer sliced onion in the bottom of the crockpot. Place chuck roast on top of onions. Sprinkle chop garlic around the side of the beef.
2. In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar, and lime juice, whisk together then pour over the roast. Sprinkle the top of the roast with cumin, oregano, smoked paprika, salt, and pepper. Place lid on the crockpot and set the timer to 8 hours for low OR on high for 4 hours.
3. When the roast is done, remove it from the crockpot and shred using 2 forks. Drain off 3/4 of the liquid from the pot. Add shred beef back into the pot and gently toss with remaining juice. Serve immediately.

Note:
You Can be frozen in a freezer-safe container for up to 3 months.

By Amanda Cissner

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