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Easy Slow Cooker
Easy Slow Cooker Chili-Lime Mexican Shredded Beef
An easy slow cooker beef for use in tacos, burritos, quesadillas, and more!
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Servings: 4 Servings
Ingredients
- 1 2 to 3 pound beef chuck roast
- 4 cups lemon-lime soda
- 1 teaspoon chili powder
- 1 teaspoon salt
- 3 cloves garlic crushed
- 2 limes juiced
Instructions
- Place the chuck roast into the bottom of a 5 to 8 quart
- Slow Cooker.
- Pour soda over chuck roast.
- Season with chili powder, salt, and garlic.
- Cover with lid and cook on low for 8 hours until easily shredded with a fork.
- Shred and pour lime juice over. Serve hot.
Nutrition
Calories: 723kcal | Carbohydrates: 29g | Protein: 65g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 234mg | Sodium: 889mg | Potassium: 1182mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4.2% | Vitamin C: 12.7% | Calcium: 7.8% | Iron: 41.2%
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Eric deGrandpre says
Hello: Have you ever tried this with chicken instead of beef?
Rachel Farnsworth says
I’m sure it would taste great.
Jessica says
I am trying this recipe tonight. Wondering if you are supposed to drain liquid prior to shredding or at All? Thanks!
Rachel Farnsworth says
I prefer to shred it in the liquid to absorb more flavor. You wouldn’t serve it in the liquid though.
Eve says
I accidentally put lime in in the beginning I didn’t realize it’s after do you think it will be ok? 🙁
Rachel Farnsworth says
Should be! I’d add in extra at the end as slow cookers tend to dull flavors.
Eve says
Thank you! It’s still delicious!
George says
I’m starting with a 5 pound chuck roast, should I double the ingredients as well? My thought was to cut the roast into smaller pieces and set the slow cooker on high for 5 to 6 hours due to time constraints. Any thoughts?
Rachel Farnsworth says
Cutting the roast into smaller pieces will certainly help it cook faster. It can be a challenge to cook it tender enough when you are only cooking it on high for 5-6 hours. You will be cutting it close.
As for ingredients, double everything except the soda. 4-6 cups will suffice.
George says
Thanks Rachel,
I’m hoping that cutting into smaller pieces will help. We’re doing a “World food day” at work and I didn’t want to cook it the day before or overnight because I wasn’t sure how it would taste sitting in the crock pot for an additional 7 or 8 hours on warm and I definitely didn’t want to reheat it in the microwave.
Can I cook it half way on slow and then resume when I get to work?
Lu says
So I’ve made this twice now. First time I followed the directions to a T, and used Serra Mist. The meat was moist and shredded beautifully, but it was very bland.
The second time I doubled the Chili powder. Added Cumin powder and Onion powder but used 7-up instead of the Mist.
The roast came out a little bit on the dry side and I ended up cutting it in cubes instead of shredding it. It would have shredded if I really wanted it to, but it was cutting fine. The most disappointing thing was that the meat was almost too sweet I’m assuming from the 7-up..
For my 3rd time I think I’ll keep the Chili, Cumin and Onion powder like I had it but maybe go back to Serra Mist, or maybe try another lemon lime soda that isn’t as sweet. Has anyone has any great luck with another lemon lime soda that didn’t cause the meat to be too sweet?
I don’t mind that being a bit of sweetness, because the lime will kind of even it out, but this last attempt the meat was way to sweet.
Kacer says
maybe try 1/2 or so 7 up, the other 1/2 use just Lime soda water? Or soad water w/ some lemon &/or lime juice added for flavor? JustI have yet to try, but I’d prefer sticking to 7-up to avoid chemicals…
Lorna says
Is there meant to be heaps of liquid at the end? Do you just throw it out? My other slow cooker meals tend to absorb the liquid or become thick so I’m a bit worried about this one.
Rachel Farnsworth says
Yes, it’s kind of like a marinade. The amount of liquid you have leftover will vary depending on the meat you used and how much water was added to the meat (yes, this is a common practice).
Rick says
Do you think substituting pork like a butt would work also?
Rachel Farnsworth says
Absolutely!