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nameSlow Cooker Mexican Shredded Beef
descriptionThe juiciest taco filling made right the slow cooker!
urlhttps://12tomatoes.com/mexican-shredded-beef
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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
  1. In a small bowl, add all dry spices and mix to combine.
  2. Place roast in the slow cooker and rub spice mixture into all sides.
  3. Add sliced onions to the slow cooker and pour the broth and orange juice over top.
  4. Cover slow cooker and cook on low heat for 7-8 hours.
  5. Once cooked, remove the roast from slow cooker and place in a large dish. Use two forks to shred meat.
  6. Return shredded meat to the slow cooker and add salsa verde, then stir to combine.
  7. Serve as taco filling, in burritos, or over rice.
The juiciest taco filling made right the slow cooker!
Course: Dinner

Recipe adapted from Thatsdeelicious.com

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Slow Cooker Mexican Shredded Beef

Slow Cooker Mexican Shredded Beef

4.6 from 16 votes
Cuisine: Mexican
Servings: Serves 6-8
Author: Rachael Murray
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. In a small bowl, add all dry spices and mix to combine.
  2. Place roast in the slow cooker and rub spice mixture into all sides.
  3. Add sliced onions to the slow cooker and pour the broth and orange juice over top.
  4. Cover slow cooker and cook on low heat for 7-8 hours.
  5. Once cooked, remove the roast from slow cooker and place in a large dish. Use two forks to shred meat.
  6. Return shredded meat to the slow cooker and add salsa verde, then stir to combine.
  7. Serve as taco filling, in burritos, or over rice.