you're making mealtime meaningful.
Taco night is pretty much always a safe bet for feeding a hungry crowd. Everyone loves them and they’re easy to whip up! Like many of us, I grew up on the standard ground beef with taco seasoning kind of thing. And while there’s nothing wrong with that TexMex classic version, I have to say, those don’t hold a candle to tacos made with this Mexican Shredded Beef. This stuff just might be better than my local taco truck (something I never thought I’d say!). If you’re ready to step up your taco game, it’s time to give this recipe a try.
This slow cooker dish takes a classic chuck roast and transforms it into tender, flavorful meat that practically melts in your mouth. With a blend of chili powder and spices, a splash of orange juice, and a little bit of salsa verde, this stuff is absolutely loaded with flavor. In true set it and forget it style, you throw everything in the slow cooker and cook the meat on low for about 8 hours. When it’s tender and falling off the bone you’ll know it’s ready.
I like to remove the meat from the slow cooker to make shredding easier. Use two forks and break it down into bite-sized pieces, then return it to the slow cooker to soak up those delicous juices. Whether you’re making tacos, burritos, or bowls, this beef will steal the show. Give the recipe a go and I’m sure it will be a new favorite!
Slow Cooker Mexican Shredded Beef
Yield(s): Serves 6-8
15m prep time
8h cook time
8h inactive
you're making mealtime meaningful.
Ingredients
- 3.5 lb chuck roast
- 1 yellow onion, thinly sliced
- 3/4 cup orange juice
- ½ cup beef broth
- 2 ½ tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon cumin
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ tablespoon oregano
- ½ tablespoon salt
- ¾ cup salsa verde
- Tortillas and tacos fixings for serving
Preparation
- In a small bowl, add all dry spices and mix to combine.
- Place roast in the slow cooker and rub spice mixture into all sides.
- Add sliced onions to the slow cooker and pour the broth and orange juice over top.
- Cover slow cooker and cook on low heat for 7-8 hours.
- Once cooked, remove the roast from slow cooker and place in a large dish. Use two forks to shred meat.
- Return shredded meat to the slow cooker and add salsa verde, then stir to combine.
- Serve as taco filling, in burritos, or over rice.
Recipe adapted from Thatsdeelicious.com