Recipe

Mexican Shredded Beef

Fork-tender chuck roast slow-cooked with smoky chipotle and tangy salsa verde delivers bold Mexican flavors perfect for tacos or bowls.

Mexican Shredded Beef

Total time

8 hr 10 min

Servings

8

Net carbs

3g

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Ingredients

What you need

Adjust servings

8 servings
8
  • 3 pounds chuck roast
  • 2 tablespoons avocado oil
  • ½ cup salsa verde
  • ½ cup beef broth
  • ½ yellow onion (diced)
  • 3 chipotle peppers in adobo sauce (minced)
  • 2 cloves garlic (minced)
  • 2 tablespoons cumin
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 tablespoons fresh cilantro chopped
  • 1 lime (juiced)

Instructions

How to cook it

Prep timer

490:00

Cooking cue

Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.

  1. 1. Heat avocado oil in a large skillet over high heat and sear the chuck roast on all sides until browned.
  2. 2. Combine salsa verde, beef broth, diced onion, minced chipotle peppers, garlic, cumin, salt, and pepper in your slow cooker and stir well.
  3. 3. Place the seared beef into the slow cooker and spoon some of the salsa mixture over the top.
  4. 4. Cover and cook on high for 5 hours or on low for 8 hours until the meat shreds easily with a fork.
  5. Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
  6. 5. Shred the beef using two forks, then toss with chopped cilantro and fresh lime juice before serving hot.
  7. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

That Low Carb Life · IMPORTED

https://diet.driv.space/recipes/mexican-shredded-beefThat Low Carb Life reference: https://thatlowcarblife.com/mexican-shredded-beef/

Rated 4.55/5 from 40 ratings on That Low Carb Life. Method rewritten in-house; see source for the publisher's original.