Easy Slow Cooker Chili-Lime Mexican Shredded Beef

4.78 from 18 votes

Soda is the secret for melt-in-your-mouth perfection with this Mexican-style shredded beef. Serve in tacos, burritos, bowls, and more!

Prep Time5

Cook Time8

Total Time8 5

Course: Main Dish, Slow Cooker

Cuisine: Mexican

Keyword: Slow Cooker Chili-Lime Mexican Shredded Beef

Servings: servings

Heat a heavy 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and sear 4 pounds beef chuck roast until browned on all sides, about 2 to 3 minutes per side.
Transfer the roast to the bottom of a 5 to 8-quart slow cooker. Pour 4 cups lemon-lime soda over the roast. Sprinkle with 1 1/2 teaspoons chili powder, 1 teaspoon salt, and 1 tablespoon minced garlic.
Cover and cook on low for 8 hours, or until the beef is tender and shreds easily with a fork.
Use two forks or tongs to shred the beef directly in the slow cooker. Pour the juice of 1/4 cup lime juice over the shredded meat and mix well.
Serve hot as desired.

[yeetvid]

Oven Instructions: Preheat oven to 350 degrees F. Sear roast as directed in a 6-quart dutch oven. Add soda and season as directed. Cover with a lid and transfer to the oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Shred and pour lime juice over. Serve hot.
Serving Suggestions: This shredded beef is perfect for tacos, burritos, rice bowls, nachos, or even piled high on sandwiches. Top with your favorite salsa, guacamole, and an extra squeeze of lime juice.