Slow Cooker Mexican-Style Shredded Beef

Follow our step-by-step guide on how to make Slow Cooker Mexican-Style Shredded Beef.

1. Step 1

   Start by trimming any excess fat from your chuck roast, then season it generously with salt and black pepper to enhance the flavor.

2. Step 2

   In a large skillet, heat some olive oil over medium-high heat.

3. Step 3

   Once the oil is shimmering, add the roast and sear it quickly on all sides until it develops a beautiful brown crust.

4. Step 4

   This step not only locks in the juices but also adds a rich depth of flavor to your dish.

5. Step 5

   After searing, transfer the roast to your slow cooker.

6. Step 6

   Next, sprinkle the chopped onion on top, followed by the diced green chiles, chili powder, cayenne pepper, hot pepper sauce, and garlic powder.

7. Step 7

   Each of these ingredients brings its own unique kick, creating a delightful blend of flavors.

8. Step 8

   Pour enough water into the slow cooker to cover about one-third of the roast, ensuring it stays moist during cooking.

9. Step 9

   Cover the slow cooker and set it to High for 6 hours, making sure there’s always some liquid at the bottom to keep everything tender.

10. Step 10

    After the initial cooking time, reduce the heat to Low and let it simmer for an additional 2 to 4 hours, or until the meat is so tender that it shreds effortlessly with a fork.

11. Step 11

    Once your roast is perfectly cooked, carefully remove it from the slow cooker and shred it using two forks.

12. Step 12

    If you’d like, reserve about 2 cups of the flavorful cooking liquid to drizzle over the meat later for an extra burst of taste.

13. Step 13

    Now, it’s time to serve! Pile the shredded beef into warm tacos or burritos, and savor every bite of this hearty, delicious meal.

14. Step 14

    Enjoy the compliments that come your way as you share this delightful dish with family and friends!.