Slow Cooker Mexican Shredded Beef uses less than 10 ingredients for a delicious weeknight meal. It's healthy, flavorful, with minimal effort. Try it over rice, in burritos, tacos, or nachos. Perfect for meal prep!
Use paper towels to dry excess moisture from chuck roast. Cut roast into large chunks, about 2" pieces. Place beef into slow cooker.
Add all remaining ingredients into slow cooker, gently stirring to ensure all ingredients are combined. Set slow cooker on low for 8-9 hours OR 5-6 hours on high.
When beef is fork-tender, use tongs to remove from slow cooker and gently shred as desired. Return shredded beef to slow cooker, warm through, and add more chili powder if desired. Serve with toppings of your choice, over rice or tortillas.
Notes
Ground smoked paprika is available at most major grocery stores. It provides a wonderful smokiness to the dish. If you cannot find it, you can sub with regular ground paprika, though you'll miss that smoky flavor.
This Mexican Shredded Beef is delicious in burritos, tacos, or over rice.
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