Tender Mexican Shredded Beef that is loaded with flavor! Quick and easy, this fall apart beef comes together with little prep in the slow cooker or instant pot. Perfect for using in your favorite Tex Mex meals.
Chuck Roast | Oil
Salt | Pepper
Cumin | Coriander
Smoked Paprika | Cayenne | Mexican Oregano | Onion
Garlic | Beef Broth
Trim the meat. Remove any excessively hard pieces of fat, this will not render out during the cooking. Chop the meat into 2-3 inch chunks for ease of cooking.
Sear the meat in a hot skillet with cooking oil. Work in batches so that the pan is not crowded. Be sure to deglaze the pan when you are finished to get all the flavor into the slow cooker.
Add all the seasonings and flavors to the slow cooker with the seared meat. Pour in the beef broth. Cook on low for 8 hours or until the meat easily shreds.
Shred the meat. Set aside vegetables and bay leaves. Once the meat is shredded return it to the slow cooker to simmer in the remaining juices for 30 minutes.
There’s many great meals you can make with this meat: Tacos, Burritos, Enchiladas, Burrito Bowls. Or go low carb and serve with some grilled vegetables on the side.
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