Description
Mexican Shredded Beef is a juicy, slow-cooked chuck roast infused with salsa verde, lime, garlic, and spices, perfect for tacos, burritos, rice bowls, or meal prep throughout the week.
Ingredients
3 lb chuck roast
1 sweet onion, diced
16 oz salsa verde (about 2 cups)
1 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp salt
1 tsp cayenne pepper (optional)
6 cloves garlic, pressed
2 Tbsp lime juice (about 1 lime)
Optional garnish: fresh cilantro, chopped
Instructions
- Place diced onion in the bottom of the slow cooker.
- Combine chili powder, cumin, salt, and cayenne (if using), and rub evenly over the chuck roast.
- Lay the roast on top of onions. Add garlic, pour over salsa verde and lime juice.
- Cover and cook on low for 6–8 hours until beef is tender.
- Shred the beef and stir back into the juices in the slow cooker.
- Garnish with chopped cilantro if desired and serve as preferred.
Notes
- Add sliced peppers or jalapeños for more flavor.
- Use brisket or shoulder instead of chuck roast.
- Swap salsa verde for red enchilada sauce for variation.
- Add smoked paprika for a deeper flavor profile.
- Double the batch for meal prep or freezing.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low)
- Category: Main Course
- Method: Slow Cooked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 85mg
