Course Dinner, Main Course, Main Dish, Main Dishes
Cuisine Mexican, Tex-Mex
14.5ouncecan fire-roasted tomatoes
1wholejalapenoseeds and ribs removed for less spice
1teaspoonchipotle chile powder
1teaspoonancho chile powder
1½tablespoonsapple cider vinegar
¼cuplow sodium soy sauce
1½poundsboneless beef shoulder or chuck roast
Start by chopping your vegetables. You can do this in the food processor, or by hand. The goal is to make sure they are chopped finely. food processor: add the onion, jalapeno, and garlic to your food processor with the blade attachment. Pulse until vegetables are finely chopped. by hand: chop each of the vegetables into a fine mince.
To a large mixing bowl, combine the fire-roasted tomatoes, minced vegetables, kosher salt, smoked paprika, onion powder, chipotle chile powder, ancho chile powder, apple cider vinegar, and low sodium soy sauce. Squeeze the juice of both limes into the bowl. Mix to combine.
In a large skillet over medium-high heat, add your avocado oil. Once heated, add the roast and quickly sear on all sides.
Add the roast to your slow cooker and pour the sauce over the top.
Cook on LOW for 6-8 hours. Once the beef easily falls apart, it is ready.
Serve in your favorite tortillas for tacos or on a burrito bowl!
Searing your meat before slow cooking will add an extra depth of flavor. You can technically skip this step, but it won't have the same result.
I get all of my beef shoulder roasts from ButcherBox. Its quality, grass-fed, grass-finished beef, and my shredded beef turns out fantastic every time!
Mexican Shredded Beef
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beef, crockpot, slow cooker, tacos
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