Chuck Roast Recipes Chuck Roast Shredded Beef
And so tender, juicy and flavorful… this Slow Cooker Mexican Shredded Beef is a MUST Make for your next taco nighttime. Let your crock pot do the work!
Just don't just limit this amazing beef to tacos. It'southward awesome with nachos, burritos, quesadillas, or use it as a filling in enchiladas… or you tin simply eat it with a fork like I practise sometimes. It'southward that expert!
Have you seen all the rave reviews on my Instant Pot Mexican Shredded Beef?! Well, this is basically the aforementioned recipe but ho-hum cooks to perfection. It's impossible to resist!
Ingredients Notes
- Beefiness chuck roast – ii 1/2 to 3 pounds.
- Beef broth
- Dried herbs and spices – salt, black pepper, footing cumin, chili powder, garlic pulverisation, onion pulverisation, paprika, oregano and crushed red pepper flakes.
- Salsa – use your favorite homemade salsa or your favorite store-bought brand.
- Olive oil – for searing the beef roast.
How to Gear up
Following is a cursory overview of how to set – please see the recipe card for full detailed instructions.
Stride 1 – Whisk together the herbs and seasonings with beef goop in a small bowl.
Footstep 2 – Sear the roast in a large skillet on the stove acme. Please note that searing the roast is not admittedly necessary, but it does add a little more flavor. So if you're in a bustle you tin can most definitely skip this step!
Step 3 – Place the seared roast in your dull cooker insert and pour the seasoned broth mixture and salsa over the roast. Cover and cook on low estrus for 8 hours, or on high heat for 4 hours (or until tender).
Step 4 – Transfer the roast to a platter, rimmed baking sheet or cutting lath and shred using 2 forks. Discard any fat. Skim off any fat that has risen in the liquid in the deadening cooker. Remove liquid from slow cooker to exit about 1 ane/ii cups (or you tin can leave it all if y'all want information technology super juicy!).
Stride five – Return the shredded beefiness back to the crock pot and toss with liquid to coat.
Enjoy!
More Slow Cooker Mexican Deliciousness
- Crock Pot Craven Fajitas
- Crock Pot Salsa Craven
- Crock Pot Chicken Enchilada Dip
- 1 teaspoon kosher salt
- one teaspoon blackness pepper
- 1 tablespoon footing cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- one teaspoon dried oregano
- 1 teaspoon crushed cherry-red pepper flakes
- 1 cup beef goop
- two tablespoons olive oil
- ane (ii ½ to 3 pound) boneless beefiness chuck roast
- one loving cup prepared salsa your favorite!
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Whisk together salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano, crushed red pepper flakes and beef broth in a small bowl. Gear up aside.
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Oestrus olive oil in a large skillet over medium high heat. In one case oil is hot, sear the roast on all sides until golden chocolate-brown (using big tongs to flip roast). *
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Place the roast in a vi-quart slow cooker. Cascade beefiness broth mixture over roast evenly. Pinnacle with salsa. Cover and cook on low oestrus for 8 hours or on high oestrus for 4 to five hours (or until tender).
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Carefully remove roast from wearisome cooker and place on a platter, cutting board or rimmed baking sheet. Shred using 2 forks, discarding any fat.
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Skim off any fat that has risen in the liquid in the slow cooker. Remove liquid from slow cooker to leave about 1 ½ cups (or leave all the liquid if you prefer it very juicy). Return shredded beef to liquid mixture and toss to coat with liquid as evenly as possible.
- *Searing the roast is not necessarily a required footstep, just does add together a footling more than flavor.
Calories: 476 kcal | Carbohydrates: 5 g | Protein: 45 one thousand | Fat: 31 g | Saturated Fatty: 12 grand | Polyunsaturated Fat: 3 grand | Monounsaturated Fat: 17 m | Trans Fat: 2 thou | Cholesterol: 156 mg | Sodium: 1023 mg | Potassium: 943 mg | Fiber: 2 g | Saccharide: 2 g | Vitamin A: 580 IU | Vitamin C: 2 mg | Calcium: 75 mg | Iron: 6 mg
If provided, nutritional info is a courtesy, is not guaranteed and should but be considered every bit a guideline.
Originally published March 2017. Updated with new photos, new text and recipe slightly revised April 2022.
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Source: https://theblondcook.com/slow-cooker-mexican-shredded-beef/
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