#shreddedbeef

(via Instant Pot Shredded Beef - a versatile low carb dinner with Italian flavors!)

This slow cooker recipe for Mom's Mexican shredded beef is packed with flavor and perfect for a variety of dishes. Tender beef cooked with aromatic spices and tomatoes results in a versatile and delicious meal.

Ingredients: 3 lbs beef chuck roast. 1 onion, diced. 4 cloves garlic, minced. 1 can 14.5 oz diced tomatoes with green chilies. 1/4 cup beef broth. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1 tablespoon paprika. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put the beef chuck roast in the crock pot. Dice the onion, mince the garlic, add the tomatoes with green chilies, chili powder, cumin, paprika, dried oregano, salt, and pepper. Now mix everything together. When the beef is soft enough to shred with a fork, cover and cook on low for 8 to 10 hours or high for 4 to 6 hours. Take the beef out of the slow cooker when it's done cooking and shred it with two forks. Add the shredded beef back to the slow cooker and mix it with the sauce. It needs to cook for another 30 minutes so the flavors can soak in. You can put the shredded Mexican beef in tacos, burritos, salads, or any other dish you like.

Prep Time: 15 minutes

Cook Time: 480 minutes

This Slow Cooker Shredded Beef is soft, tasty, and can be used in a lot of different ways. It's great for meal prep because you can use it in different dishes all week long. This will save you time and work in the kitchen.

Ingredients: 3 lbs beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/4 cup soy sauce. 1/4 cup Worcestershire sauce. 2 tbsp tomato paste. 1 tbsp brown sugar. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp black pepper.

Instructions: Place sliced onions and minced garlic in the bottom of a slow cooker. Add the beef chuck roast on top of the onions and garlic. In a mixing bowl, whisk together beef broth, soy sauce, Worcestershire sauce, tomato paste, brown sugar, dried thyme, dried rosemary, and black pepper. Pour the mixture over the beef chuck roast in the slow cooker. Cover and cook on low for 8-10 hours or until the beef is tender and easily shreds with a fork. Once cooked, shred the beef using two forks and mix it well with the cooking liquid. Serve the shredded beef hot with your favorite sides, or let it cool before storing in the fridge for later use.

Prep Time: 15 minutes

Cook Time: 480 minutes

This Slow Cooker Barbacoa Beef recipe delivers tender, flavorful shredded beef perfect for tacos, burritos, or bowls. With a blend of spices and a slow cooking process, the meat becomes succulent and infused with rich flavors.

Ingredients: 3 lbs beef chuck roast. 1/4 cup apple cider vinegar. 3 cloves garlic, minced. 1 chipotle pepper in adobo sauce, chopped. 1 tablespoon ground cumin. 1 tablespoon dried oregano. 1 teaspoon ground cloves. 1/2 cup beef broth. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Place beef chuck roast in slow cooker. In a bowl, mix apple cider vinegar, minced garlic, chipotle pepper, cumin, oregano, cloves, beef broth, lime juice, salt, and pepper. Pour the mixture over the beef in the slow cooker. Cover and cook on low for 8 hours or until beef is tender and easily shredded. Once cooked, shred the beef using two forks and mix it well with the cooking juices. Serve the barbacoa beef in tacos, burritos, bowls, or over rice.

Prep Time: 15 minutes

Cook Time: 480 minutes

These Slow Cooker Shredded Beef Chimichangas are a flavorful and satisfying Mexican-inspired dish. The beef is slow-cooked to perfection with a blend of spices, then wrapped in tortillas, fried until crispy, and served with creamy sour cream and zesty salsa.

Ingredients: 2 pounds beef chuck roast. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 ounces diced tomatoes. 1 can 4 ounces diced green chilies. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 large flour tortillas. 1 cup shredded cheddar cheese. Vegetable oil for frying. Sour cream and salsa for serving.

Instructions: In a slow cooker, put the beef chuck roast, chopped onion, minced garlic, diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Turn the heat down to low, cover, and cook for 8 to 10 hours, or until the beef is soft and can be shred with a fork. Take the beef out of the slow cooker and use two forks to shred it. Add the cooked beef and cooking juices back to the slow cooker and mix them together. Warm up a deep frying pan or skillet with vegetable oil to 350F 175C. Spoon out a big scoop of the shredded beef mixture into the middle of each flour tortilla. Add shredded cheddar cheese on top. Gather the tortilla's sides and fold them in. Then, fold the bottom and top together to make a rectangle. Use toothpicks to hold. Be careful when putting the chimichangas in the hot oil. Fry them, turning them over every so often, until they are golden brown and crispy. Each side should take three to four minutes. Take the chimichangas out of the oil and let them drain on paper towels to get rid of the extra oil. Chimichangas made with slow-cooked beef shreds should be served hot with sour cream and salsa. Enjoy your tasty chimichangas that you made yourself!

Prep Time: 20 minutes

Cook Time: 480 minutes