Easy Slow Cooker Chili-Lime Mexican Shredded Beef
Easy Slow Cooker Chili Lime Mexican Shredded Beef takes mere minutes to prepare before letting the slow cooker do all of the work! This super simple meal is ridiculously tasty and so versatile. Serve it up plain, or enjoy it in tacos, burritos, enchiladas, quesadillas, and more!
Servings: 8 Servings
Ingredients
- 1 tablespoon olive oil
- 4 pounds beef chuck roast
- 4 cups lemon-lime soda
- 1 ½ teaspoons chili powder
- 1 teaspoon salt
- 3 cloves garlic minced
- 2 limes juiced (about ¼ cup)
Instructions
- Heat a large heavy skillet over medium-high heat. Add 1 tablespoon olive oil and sear the 4 pounds beef chuck roast until browned on all sides.
- Transfer the roast to the bottom of a 5 to 8-quart slow cooker. Pour the 4 cups lemon-lime soda over the roast. Sprinkle with 1 ½ teaspoons chili powder, 1 teaspoon salt, and minced 3 cloves garlic.
- Cover and cook on low for 8 hours, or until the beef is tender and shreds easily with a fork.
- Shred the beef directly in the slow cooker. Pour the juice of 2 limesjuice over the shredded meat and mix well.
- Serve hot as desired.
Video
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Notes
OVEN INSTRUCTIONS:
- Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat. Add oil to pot and sear roast until browned on all sides.
- Pour soda over chuck roast. Season with chili powder, salt, and garlic.
- Cover with lid and transfer it to the preheated 350 degree 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.
Nutrition
Calories: 480kcal | Carbohydrates: 15g | Protein: 44g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 493mg | Potassium: 783mg | Fiber: 1g | Sugar: 12g | Vitamin A: 149IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 5mg
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