Crock Pot Shredded Mexican Beef

Crock Pot Shredded Mexican Beef
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I’ve got a great Mexican Shredded Beef recipe for you today that is packed with flavor and super easy to make. You can use the meat to make tacos, burritos, enchiladas or a great big tasty Cafe Rio Style Salad complete with Cilantro Lime Rice and Cilantro Dressing (which is my favorite way to eat it!)

Hope some of you get a chance to try it!

Crock Pot Shredded Mexican Beef from Jamie Cooks It Up!

Let me show you how to make it happen!

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1. Grab a 3 pound chuck roast. Spray a 3 quart crock pot with cooking spray and place the beef inside.

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2. Into a large glass measuring cup pour 1 (10 ounce) can green enchilada sauce, 1 (8 ounce) can tomato sauce and 1 C beef broth. Add 1 Tb cumin, 1/4 tsp chili powder, 3 cloves garlic and 1 Tb melted butter.

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Give it a nice stir to combine.

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Pour it over the top of the beef.

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3. Slice 1 onion into thin strips and place them over the top of the beef. Cover and cook on low for 6-7 hours.

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4. Remove the onions from the pot.

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5. Carefully place the meat on a plate…

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and shred it up with two forks. Place the meat back in the crock pot and cook on high for an additional 1 hour.

Shredded Mexican Beef at Jamie Cooks It Up!

Serve in tortillas with cheese, sour cream, lettuce, salsa and tomatoes.

Shredded Mexican Beef Jamie Cooks It Up!!

You could also serve it Cafe Rio style, in a big salad with cilantro lime rice and cilantro lime dressing. You could even turn it into shredded beef enchiladas! Lots of possibilities here!

Here’s the handy printable…

Crock Pot Shredded Mexican Beef

Prep Time: 10 minutes

Cook Time: 7 hours

Total Time: 7 hours, 10 minutes

Ingredients

1 (3 pound) chuck beef roast
1 (10 ounce) can green enchilada sauce
1 (8 ounce) can tomato sauce
1 C beef broth
1 Tb cumin
1/4 tsp chili powder
2 cloves garlic, minced
1 Tb butter, melted
1 onion

Instructions

1. Grab a 3 pound chuck roast. Spray a 3 quart crock pot with cooking spray and place the beef inside.
2. Into a large glass measuring cup pour 1 (10 ounce) can green enchilada sauce, 1 (8 ounce) can tomato sauce and 1 C beef broth. Add 1 Tb cumin, 1/4 tsp chili powder, 3 cloves minced garlic and 1 Tb melted butter. Give it a nice stir to combine. Pour it over the top of the beef.
3. Slice 1 onion into thin strips and place them over the top of the beef. Cover and cook on low for 6-7 hours.
4. Remove the onions from the pot.
5. Carefully place the meat on a plate and shred it up with two forks. Place the meat back in the crock pot and cook on high for an additional 1 hour. Serve in tortillas with cheese, sour cream, lettuce, salsa and tomatoes. You could also serve it Cafe Rio style, in a big salad with cilantro lime rice and cilantro lime dressing. You could even turn it into shredded beef enchiladas! Lots of possibilities here!
http://jamiecooksitup.net/2016/02/crock-pot-shredded-mexican-beef/

Recipe adapted from One Good Thing By Jillee

 



Post a comment!

3 Comments

  1. 1
    Mary
    February 29, 2016 at 7:52 am

    This looks so good. Pinned. Thanks.

  2. 2
    Kim Murphy
    March 2, 2016 at 7:54 am

    This looks delicious! I had a chuck roast in the freezer, which is now in the crockpot. I plan on going the burrito route with this tonight – picky 13 year old eater in the house. Can’t wait for tonight! Thank you for the recipe.

    • 3
      Jamie
      March 2, 2016 at 12:57 pm

      Kim,
      Fabulous to hear! Hope you love it. 🙂
      Best,
      ~Jamie

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