Slow Cooker Mexican Shredded Beef
Spiced chuck roast slow-cooks with onion, orange juice and broth, then is shredded and brightened with salsa verde for tacos.
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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.
Nutrition
Serving: 1servingsCalories: 448kcalCarbohydrates: 9.5gProtein: 27.5gFat: 23.3gSaturated Fat: 9.2gTrans Fat: 1gCholesterol: 58mgSodium: 383mgFiber: 1.5gSugar: 5g