Low Carb Slow Cooker Mexican Shredded Beef #lowcarb #mexican #slowcooker #shredded #beef

I love my slow cooker! My life is so much easier with simple and delicious recipes you can cook in it. You need to plan a bit ahead but it is definitely worth it. Check out my recipes for slow cooked pulled pork and chicken stew. I promise you will save tons of time for yourself and  spend it to do something different than cooking.

Low Carb Slow Cooker Mexican Shredded Beef

This all purpose Slow Cooker Mexican Shredded Beef is great for tacos, burritos and more!  Quick and easy prep work and the crock pot does the rest.

Prep Time: 15 minutes

Cook Time: 9 hours

Total Time: 9 hours 15 minutes

Ingredients

• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1-2 tablespoons juice of one lime
• 1 Tablespoon chili powder
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon red chili flakes
• 3 pounds beef chuck roast
• 1 onion diced
• 4 garlic cloves minced

Instructions

1. Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
2. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.  Stir everything together until fully mixed.
3. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
4. Place the meat on top of the onion mixture and set cook on low for 7-8 hours. Total cooking time will vary for different roasts. 
5. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them.   (If the meat is still too tough to shred, it needs to be cooked a little longer.  Cook for an additional 30-60 minutes and check it again.)  Stir to mix well with the sauce.  Cover and continue to cook on low for another 30-60 minutes. 
6. Before serving stir well again to mix the meat with the sauce.  Taste meat and season with more salt to taste.

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