Mexican Slow Cooker Beef Roast
Tender and flavorful Mexican Slow Cooker Beef Roast cooked with a blend of spices, tomatoes, and peppers, perfect for a hearty meal served with rice, tortillas, or your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast, trimmed of excess fat
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 large onion, sliced
4 cloves garlic, minced
1 (14.5 ounces) can diced tomatoes, undrained
1 (4 ounces) can diced green chilies
1 cup beef broth
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
Instructions
In a small bowl, combine ground cumin, chili powder, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
Rub the spice mixture evenly all over the beef chuck roast.
Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.
Place the sliced onion and minced garlic in the bottom of the slow cooker.
Transfer the seared beef roast on top of the onions and garlic.
Pour the diced tomatoes with their juice, diced green chilies, and beef broth over the roast.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the beef roast from the slow cooker and shred it using two forks.
Return the shredded beef to the slow cooker and stir to combine with the juices.
Stir in the chopped fresh cilantro and lime juice.
Serve hot with your choice of sides such as rice, tortillas, or beans.