Description
A hearty and versatile shredded beef recipe, perfect for tacos, burritos, or served over rice.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 can diced tomatoes (14 oz)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Tortillas for serving
- Optional toppings: avocado, cilantro, lime, cheese
Instructions
- Place the sliced onions and garlic in the bottom of the Crockpot.
- Season the beef roast with salt, pepper, chili powder, cumin, and paprika.
- Place the seasoned beef on top of the onions and garlic.
- Pour the beef broth and diced tomatoes over the beef.
- Cover and cook on low for 480-600 minutes or high for 240-360 minutes until the beef is tender.
- Shred the beef with two forks and stir to combine with the juices.
- Serve in tortillas with your choice of toppings.
Notes
For extra flavor, marinate the beef in spices overnight. Try adding jalapeños for heat or various toppings for customization.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg