Mexican Style Shredded Beef
  • 3 ½ - 4 pound chuck roast
  • 1 (14 ½ ounce) can Beef Broth
  • 1 (10 ounce) can Rotel
  • 1 lime, juiced (3 tablespoons)
  • 1 medium onion, chopped (1 cup)
  • 2 cloves garlic, minced (1 teaspoon)
  • 2 tablespoons (heaping) Chili Powder
  • 2 teaspoons cumin
  • ½ teaspoons salt
  • ½ teaspoon ground red pepper or chipotle chile powder
  • 2-3 chipotle chiles, minced (optional)
  • For Serving:
  • Flour or Corn Tortillas, warmed
  • Lettuce
  • Shredded cheese
  • Tomatoes
  • Sour Cream
  • Guacamole
  • Whatever your heart desires!
  1. Trim excess fat from the chuck roast and cut into 4-5 large pieces.
  2. Place all of the ingredients except the chuck roast in a slow cooker and stir to combine.
  3. Add the chuck roast to the slow cooker, roast should be almost covered with the liquid, add a little more beef broth if necessary.
  4. Cover the slow cooker and cook on low for 8-10 hours.
  5. Check the roast for doneness; it should fall apart when pulled with 2 forks.
  6. When the roast is done cooking, remove from the slow cooker and let cool a few minutes.
  7. When roast is cool enough to handle, shred the meat with 2 forks removing any fat.
  8. Return the meat to the cooking liquid until ready to serve.
  9. This is a terrific dish to make the day ahead. If making ahead, cool broth in liquid and place in fridge.
  10. When ready to serve, remove the fat that has hardened on top and heat.
Recipe by Sunflower Supper Club at