Try this easy slow cooker chili-lime Mexican shredded beef recipe that is easy, delicious and super popular. As with any slow cooker recipe, this is beyond easy and a great low carb option.
Preheat that beautiful cast iron skillet and grab your favorite prep dish and lets get started. For a great sear we want a super hot pan and dry beef.
Once the meat was seared, I added all of the ingredients to the slow cooker.
As you can see I am pretty organized. I learned early on it takes less time and is far less stressful to just prep before hand.
Then I added the meat and sauce to a large container (after washing it from the raw meat) and shred it to my preference.
Then serve!
Easy Slow Cooker Chili Lime Mexican Shredded Beef
This. Was. Delicious. I will definitely be adding this to my menu rotation, it was so damn good!
I served it to my friends with tortillas, I enjoyed it more as a “bowl” with my favorite toppings. You could add lettuce, avocado, whatever!
When we were done I simply popped the containers back in the fridge. I am a big fan of any recipe that tastes better the next day and makes meal prep a breeze.
If your a fan of Mexican recipes, any of the following are popular:
Easy Slow Cooker Chili-lime Mexican Shredded Beef
Ingredients
- 2 1/2 lbs round steak I used top round
- 2 tbsp avocado oil or other healthy oil
- 2 tbsp Kosher salt
- 1 to 2 tbsp chili powder
- 1 1/2 tsp cumin
- 1 tbsp dried cilantro
- 2 tbsp minced garlic
- 1/4 cup lime juice
- 2 cups beef or vegetable stock
Instructions
- Rub 1 tbsp avocado oil on both sides of steak and coat with kosher salt.
- Let sit in a closed container for 10-15 minutes.
- In the meantime, preheat a skillet over medium high heat with 1 tbsp olive oil.
- Sear meat on both sides, 1-2 minutes per side.
- Place seared meat in slow cooker.
- Coat top of steak with chili powder, then flip and coat the other side. Add garlic, cumin, cilantro and minced garlic to the top of the meat.
- Slowly pour lime juice around the sides of the meat, trying to keep the seasonings on top.
- Slowly add broth around the meat, again trying to keep the seasonings on top of the meat.
- Cook on low for 4-6 hours.
- Remove meat from slow cooker and shred with two forks. It should shred easily. Place meat back in slow cooker or put meat and sauce in another container to serve.
Video
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