This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!
Ingredients
- 1 boneless beef chuck roast , 4 pound
- 0.5 cups olive oil
- 0.25 cups Worcestershire sauce
- 2 limes , juiced
- 1 can diced tomatoes , 14 ounce
- 1 large sweet onion , diced
- 0.5 greens bell pepper , diced
- 4 cloves garlic , minced
- 1 jalapeno pepper , seeded and minced
- 0.5 cups beef broth
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons salt , or more to taste
- 0.5 teaspoons ground black pepper
Instructions
-
1
Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
-
2
Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
-
3
Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.
Nutrition Facts
Per serving
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