If you can believe it, this was my first time EVER making a beef roast. Trust me when I say this shredded beef is easy, flavorful, and versatile!
I love using my Crock Pot for various reasons, but overall it makes dinner insanely easy and it cooks without heating up the kitchen. Between preschool drop off, working, and getting my daughter to and from karate (right before dinner, no less) dropping something in the crock pot is definitely the easiest part of my day. The best part is coming home to a fully cooked dinner!
Let’s get to the nitty gritty of the recipe – start with a 2.5 – 3lb boneless beef roast.
Next, throw the dry spices together in a small bowl: chili powder, cumin, ground coriander, smoked paprika, cayenne, oregano, salt and pepper. Stir them up, activating the spices by rubbing them gently between your fingers.
Season the whole roast on both sides, massaging the spices into the meat.
Into the bottom of your crock pot, stir together the broth (any variety is fine), lime juice, tomato paste, onion, garlic, jalapeño, and Fresno chili. Fresno chilis look like red jalapeños and are similarly flavored. You could also use another jalapeño, Serrano pepper, Anaheim pepper, or a different pepper of similar heat level.
For the peppers, you can remove the ribs and seeds or leave them. I seeded half of my peppers, and the beef remained moderately spicy. I sliced everything straight across, because the crock will cook everything down to falling apart texture and tiny cuts aren’t needed.
Lay the seasoned beef roast on top of the veggies, place the lid, and set it on low.
Let it go low and slow for 8-10 hours until it’s falling apart.
After it’s done cooking, shred the roast between two forks. I say shred, but really that roast cooks up so tender that you could touch it with a fork and it just falls apart. Serve it right up, any way you like it. I put it over a big bowl of greens with some salsa, avocado, and fresh cilantro with a low carb tortilla on the side. My family enjoyed the beef as tacos with sliced avocados.
The beef is incredibly soft and tender. You get a hint of lime juice and a little smoky, spicy kick from the spices and peppers. All in all, it’s the perfect, casual way to enjoy a roast.
The leftovers could be used for salads or burritos later in the week. You could even throw them into a breakfast hash, because WHY NOT.
This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!
Crock Pot Mexican Shredded Beef (THM S)
Credit: Erin Murray, My Fling with Food
- 2-3lb boneless beef roast
- 1 medium red onion, sliced
- 1 jalapeño pepper, (seeded or not) sliced
- 1 Fresno pepper, (seeded or not) sliced
- 2 garlic cloves, minced
- 1/4 c broth (any variety, I used chicken)
- juice of 2 limes
- 3 Tbsp tomato paste
- 1 1/2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 1/8 tsp ground cayenne
- 1/2 tsp dried oregano
- salt and pepper
- Toppings of choice: avocado, salsa, sour cream, fresh cilantro, cheese, etc.
- Combine the dry spice mixture in a small bowl, grinding it lightly between your fingers to activate the spices.
- Season the beef with the entire spice mixture, massaging it all over the meat.
- In the bottom of your crock pot, combine the tomato paste, broth, lime juice, onions, peppers, and garlic.
- Lay the beef roast on top of the veggie mixture, cover, and set on low for 8-10 hours.
- After 8-10 hours, shred the meat between two forks and serve immediately.