Description
This flavorful Mexican Shredded Beef is cooked low and slow until tender, then shredded to perfection. Perfect for tacos, burritos, or served over rice, this dish brings bold spices like cumin and chili powder to life in a rich, savory beef recipe.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- Salt and pepper to taste
Instructions
- Place beef chuck roast in a slow cooker.
- Add chopped onion, minced garlic, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper.
- Cook on low for 8 hours or until beef is tender and easily shredded.
- Shred beef using two forks.
- Serve in tacos, burritos, or over rice.
Notes
- For added flavor, you can top with fresh cilantro, lime wedges, or your favorite salsa.
- This shredded beef can be stored in the fridge for up to 3 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 8 hours