Slow Cooker Mexican Shredded Beef


2½ lbs beef chuck roast * sea salt and black pepper, to taste * ½ medium yellow onion, diced * 1 medium jalapeno, thinly sliced * 1½ tsp ground cumin * 1 tsp garlic powder * ½ tsp smoked paprika * ½ tsp chipotle powder * 1 tsp dried Mexican oregano * 1x 10 oz can tomatoes with green chilies * 1 cup beef stock * 1 tbsp fresh lime juice * nonstick cooking spray

Garnish for serving - 1/3 cup fresh cilantro, chopped * 2 large limes, cut into 8 wedges each


  1. Spray the bottom and sides of 6-quart slow-cooker with non-stick cooking spray.

  2. Generously season the beef with salt and pepper on all sides and place into the crock of the slow cooker. Add all of the remaining ingredients, cover, and cook on low for 8 hours.

  3. When the cooking time has completed, remove the lid and shred the beef with two forks right in the crock. Allow the shredded beef to marinate in the warm cooking juices for 5 minutes to absorb more flavor.

  4. Transfer the shredded beef from the slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!