Slow Cooker Mexican Shredded Beef
This slow cooker Mexican shredded beef will lay the foundation for crafting a taco worthy of haunting one's dreams! The Sandman has nothing on this!
Servings: 8 servings
Mexican Shredded Beef
- 3 lb Chuck Roast
- 4 oz can diced green chilis chopped
- 1 tbsp smoked paprika
- ½ tsp oregano
- ¼ tsp cumin
- ¾ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp fresh black pepper
- Salt to taste
Place chuck roast in slow cooker.
Sprinkle all remaining ingredients on the roast and place slow cooker on high.
Cook for 4 hours on high, or until beef is easily shredded with a fork.
Remove large chunks of fat remaining and shred.
Taste for salt, adjusting as needed.
Serve on tacos, or use in a variety of other Mexican dishes.
If you don't have smoked paprika, regular paprika will be a fine substitution.
IF YOU LIKED THIS RECIPE you will love my Crispy Pork Carnitas too!