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Slow Cooker Mexican Shredded Beef


My friend Tori sent me this recipe because I can make it in the slow cooker, which is great when you have kids in sports! If you have any recipes that you would like to share with me and have me feature it on our website, you can email meat, and you can even attach a picture of the dish if you want!

2 lb chuck roast
3 cloves garlic, minced
1 jalapeno, seeded and finely diced
1 small onion, finely diced
1 (8 oz) can tomato sauce
¼ cup lime juice
1 tbsp chili powder
½ tsp cumin
¼ tsp cayenne pepper
Salt and pepper


Place the onions, jalapeno, and garlic in the bottom of a 4 quart slow cooker. Season the beef with salt and pepper on all sides and place on top of the onions.

In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne. Pour the spice mixture over the beef and cover.

Cook on low for 8-10 hours or high for 4-5 hours

Once the beef is cooked and tender, use two forks to shred the beef. Stir the beef with the cooking juices and keep warm in the slow cooker until ready to serve.

Serve over whole wheat and or homemade tortillas or over a bed of lettuce with your favorite toppings such as salsa, avocados, and tomato.

Serves 6-8

We are having a cooking school/demonstration that is going to be a blast! Click here for all the details and to purchase tickets.

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