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Peyton's Momma™

Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

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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.

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Mexican Shredded Beef in the Slow-Cooker

It's Taco Tuesday! Time to make some tacos! This Mexican shredded beef is an all day slow-cooker recipe you can start when the kids leave for school and it'll be ready when you get home from work.
Course Main Course
Cuisine Mexican
Keyword Beef Tacos, slow cooker

Ingredients

  • 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
  • 15 ounce Tomato Sauce
  • 2 tsp Sugar
  • 3 lb Beef Chuck Roast, boneless
  • 1 Lime, juiced
  • Salt
  • Pepper

Instructions

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

 

 

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About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!

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About Peyton’s Momma

Shanna is a single mom living in the suburbs of the Twin Cities raising her daughter.

Shanna blogs about family, food, travel, middle-school-age children topics, and more. She shares tips and tricks she has discovered to help make her life run smoother.

She is also an avid cook and enjoys sharing recipes and entertaining. Shanna plans educational events and field trips for her daughter and shares her experiences so other families can plan their own adventures.

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And More! Please contact us at Shanna@PeytonsMomma.com to discuss further

 

Copyright © 2021 This blog does contain affiliate links within the articles. This blog does not contain any content which might present a conflict of interest. Peyton’s Momma is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com That means – When you click on my link to purchase I’ll receive a slight commission for sending you to Amazon. But you won’t pay a higher price. It’s just Amazons way of saying thank you for the business!

 

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