SLOW COOKER MEXICAN SHREDDED BEEF (WHOLE30)

Slow Cooker Mexican Shredded Beef (Whole30) image

Provided by Mrs. Hughes

Categories Meat

Time 10h5m

Yield 6 serving(s)

Number Of Ingredients 11

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2 lbs chuck roast
3 garlic cloves, minced
1 jalapeno, seeded and diced
1 small onion, finely diced (about 1/2 cup)
8 ounces tomato sauce
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 pinch salt
1 pinch pepper

Steps:

1. Place onions, jalepeno, and garlic in the bottom of slow cooker.
2. Season beef with salt and pepper on all sides and place on top of the onions.
3. In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne pepper. Pour the spice mixture over the beef and put lid on crock pot.
4. Cook on low for 8 to 10 hours on high or 4 to 5 hours on low.
5. When the beef is done, shred beef with two forks.
6. Stir the beef with the cooking juices and keep warm until ready to serve.
7. Serve over tortillas or rice. If doing Whole30, serve over a bed of lettuce with your favorite toppings such as salsa, avocados, and tomato. It's also good over potatoes.

Nutrition Facts : Calories 235.6, Fat 9.5, SaturatedFat 4.2, Cholesterol 99.8, Sodium 371.1, Carbohydrate 5.9, Fiber 1.4, Sugar 2.5, Protein 33