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So here’s the thing. I had a chuck roast in the fridge, a kind of vague dinner plan, and a day ahead of me that felt like a lot. You know that feeling, right? Like, dinner still needs to happen… but so does everything else.

So I pulled out the slow cooker — bless that thing — and just started tossing in what felt right. A mess of warm spices, a little citrus, some broth, onions (because onions always go in), and by dinner? Oh my word. The house smelled like I’d been working some serious kitchen magic all day, when really… I’d barely touched it after 9 a.m.

My husband took one bite, looked at me like I’d just solved world peace, and said, “This. This is the one.”

And honestly? He’s not wrong.

Why You’ll Want to Make This Again (and Again)

It’s the easiest dinner you’ll make all week
Just mix, dump, and walk away. That’s the kind of energy I’m bringing lately.
The flavor is chef’s kiss
Smoky, juicy, a little tangy — it hits all the right notes without trying too hard.
It makes a lot
Feed a crowd, or live off the leftovers for days (they’re even better tomorrow).
It’s taco/burrito/bowl/whatever-you-want friendly
Honestly, just eat it with a spoon if that’s the mood. I’ve been there.

What You’ll Need (and What You Can Sub If You’re Out)

Alright, here’s what goes into the pot — and a few notes in case you’re short on something. No stress. We’re cooking, not performing surgery.

Chuck roast (around 3.5 lbs)
This cut loves a slow cooker. Gets all tender and shreddy. If all you have is brisket or bottom round? Go for it — it’ll still be delicious.
One yellow onion
Sliced thin. It kind of melts into the juices and makes everything taste richer. White onion’s fine too, don’t overthink it.
Orange juice (¾ cup)
Trust me on this. It brings just the tiniest bit of sweet citrus that makes the spices pop. I’ve used bottled, fresh-squeezed, even a mix of orange juice and pineapple juice once — still worked.
Beef broth (½ cup)
Adds depth. If you only have chicken broth, that’s okay. Water’s the last resort — but it will get you through.
Spice blend
We’re talking chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt. It’s your flavor base, so be generous. Smell it before you use it — old spices don’t do us any favors.
Salsa verde (¾ cup)
This goes in at the end to wake everything up. It adds brightness and a bit of zip. I like the Herdez brand (green lid, mild heat), but use whatever salsa you love.
Tortillas + toppings
I’m a corn tortilla gal, warmed right on the burner till they get a little char. But flour works fine. Add avocado, shredded cabbage, lime juice, cheese, sour cream… the works.

The Play-by-Play (So Easy You’ll Wonder Why You Don’t Do This More)

Spices first.
Mix your dry spices in a bowl. Feels fancy. Smells amazing.
Rub down the roast.
Pop that chuck roast in the slow cooker and give it a good massage with your spice blend. Get into the creases. It’s oddly satisfying.
Layer in flavor.
Toss your onions around the roast. Pour in the OJ and broth. That’s it. Seriously. Lid on.
Let it do its thing.
Low and slow — 7 to 8 hours. Go live your life. It’ll smell like heaven by hour five.
Shred it up.
Carefully lift the roast out (it might fall apart — that’s a good sign). Shred with two forks. Take a bite. Try not to cry.
Salsa verde finale.
Add the meat back into the slow cooker. Pour in the salsa verde. Stir, taste, adjust. Let it hang out on warm until you’re ready to eat.
Serve however you want.
Tacos, burritos, bowls, nachos, quesadillas, heck — I’ve seen my neighbor eat it with Fritos and call it a meal.

Little Twists If You’re Feeling Adventurous

Add a chipotle pepper in adobo for smoky heat.
Swap in pineapple juice for the OJ for a tropical twist.
Top with pickled onions and cotija cheese for a taco truck vibe.
Skip the tortillas and serve over cilantro lime rice with black beans.
Wrap it in a burrito and toast it in a skillet for a crunchy shell. Trust me.

Leftovers? Please. We Live for Them.

This recipe makes a lot, and thank goodness for that.

Fridge: Keeps like a dream for 4 days.
Freezer: Portion it out, freeze for up to 3 months. Label it — or forget, and get pleasantly surprised.
Reheat: Stove, microwave, whatever — just splash a bit of broth or water to bring it back to life.

Let Me Know If You Try It — Seriously

If you make this, I really want to hear how it went. Did your picky eater inhale three tacos? Did you sneak a forkful straight from the fridge at midnight (me too)? Did you add something totally off-script?

Drop a comment, shoot me a message, or tag me if you post it — it always makes my day when these little kitchen moments connect us.

Take care, eat well, and keep it cozy.

Slow Cooker Mexican Shredded Beef

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Prep Time 15

Cook Time 8

Course Main Course

Cuisine Mexican-Inspired

Ingredients

3.5 lb chuck roast
1 yellow onion, thinly sliced
3/4 cup orange juice
1/2 cup beef broth
2 1/2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon oregano
1/2 tablespoon salt
3/4 cup salsa verde
Tortillas and taco fixings, for serving

Instructions

In a small bowl, mix chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt to make a spice rub.
Place the chuck roast in the slow cooker and rub the spice mix all over the meat.
Add the sliced onions around the roast, then pour in the orange juice and beef broth.
Cover and cook on low for 7–8 hours, or until the meat is tender and easily shreds.
Remove the roast from the slow cooker, shred with two forks, and return the meat to the pot.
Add salsa verde and stir to combine. Serve warm in tortillas with desired toppings.

Notes

You can use leftovers in tacos, burritos, rice bowls, or nachos.

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Cozy Slow Cooker Mexican Shredded Beef