Mexican Shredded Beef in the Slow-cooker

It’s Taco Tuesday!! Today I’m going to share with you a simple shredded beef taco recipe for your slow-cooker. It’s perfect because it takes 8-10 to cook so you can start it when you send the kids off to school and it’ll be done by dinner time.  These Mexican shredded beef tacos are delicious. People will think you spent all day making the tender, juicy shredded beef when you really only spent 10 minutes!

To make a batch of the Mexican shredded beef in the slow-cooker you will need the following –

2 Yellow Onions, chopped
6 cloves Garlic, minced
3 tbsp Extra Virgin Olive Oil
1/3 C Chili Powder
1 tbsp Coriander, ground
1 tbsp Cumin
1/2 tsp Cayenne Pepper
1 15 oz Tomato Sauce
2 tsp Sugar
3 lb Beef Chuck Roast, boneless
1 Lime, juiced
Salt
Pepper

For the onion, I like to use yellow because it’s milder and the kids seem to tolerate it better. But, if you want a stronger onion flavor go with white onion. I also like to use our food processor to chop the onions up really fine so the kids cannot even see them.

Once the onion is chopped, place it in a microwave-safe bowl. Add in the garlic, olive oil, chili powder, coriander, cumin, and cayenne pepper. Stir it until well combined.

Place the bowl in the microwave and cook for 5 minutes on high. You can also do this in a skillet over the stove if you would like. You will know it’s done when the onions and garlic are softened.

Remove the bowl from the microwave and stir in the tomato sauce and sugar.

Place the roast in your slow cooker. I was not able to find a 3 lbs roast so I bought 2 1.5 lb roast and stacked them on top of each other.

Pour the mixture over the chuck roast.

Place the cover on, set the slow-cooker to low, and let it cook for 8-10 hours.

Once the chuck roast is cooked it will be tender and easy to shred with 2 forks. Remove the roast from the slow-cooker and place it in a large bowl to shred. This will also make it easier to see if there are any chunks of fat. Remove those. Spoon some of the sauce into the beef and stir well.

Pour your lime juice over the beef and give it a few stirs.  Salt and pepper to taste.

Now it’s time to enjoy! Top with your favorite taco fixings.

This stores well in the fridge. Just add a little more juice so the beef does not dry out when you go to reheat it. I’ll also show you a few ways to use this shredded beef later this month too so be sure to check back every day to see what new slow-cooker recipe we post.