Will Beef Bottom Round Roast Shred

Mouthwatering Slow Cooker Mexican Shredded Beef is an easy recipe that is so versatile! They are perfect in tacos, quesadillas, Mexican casseroles, endless possibilities! Great for Cinco De Mayo, tailgating, game day, any family gathering!

Slow Cooker Mexican Shredded Beef

This is of my favorite recipes to make because the fam LOVES it and it's easy peasy. The beef slow cooks all day so the spices blend with the meat and the aroma in the house is fabulous.

Then, you get to enjoy juicy, perfectly seasoned, tender beef. Feel free to create so many recipe ideas, from tacos, quesadillas, burritos to beef enchiladas, and casseroles.

Best Cut of Beef

Rump roast is my favorite cut for this recipe. A tougher cut of meat that holds up in slow cooking. Chuck roast and bottom round are also great with this recipe. I refer to Beef It's What's for Dinners website for tips on cuts of beef.

Storage and Freezer Info

This is an easy recipe to make ahead of time, up to 2-3 days. It can be kept in the fridge in a covered container. The shredded beef freezes really well. My tip, when a roast is on sale I always buy one or two for this recipe to keep in the freezer. Defrost overnight in the fridge and use the beef in any of your favorite Mexican recipes like a taco casserole.

Pro Tips

• Trim the beef of excess fat before seasoning.
• Using the slow cooker, cook on low about 8 hours and high, 4 hours. The meat will be tender and shred easily.
• Don't have a slow cooker, stovetop instructions included in the recipe.
• Browning the meat is an extra step but it adds amazing flavor to the meat. I have made this by placing the meat in the slow cooker without browning. It is very good but I love that added flavor from browning.
• To shred the beef, use either meat claws or two forks to pull the meat apart.

What to serve with Mexican shredded beef

Pico De Gallo

Roasted Tomatillo Salsa

Guacamole

Having a party? Make a taco table with this shredded beef, Slow Cooker Pork Carnitas,

,Slow-Cooker Chicken Enchilada Soup,

and don't forget the classic Frito Pie recipe, all delicious!

Don't forget a batch of tasty Skinny Pineapple Mango Frozen Margarita with Chili Salt Rim, they are amazing and about 180 calories per serving! YUMMY!

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Slow Cooker: I love this 7-quart vessel, we use this a few times a week.

Meat Claws: Makes shredding the meat so easy.

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Mexican Sauce

• 1 large onion, peeled, sliced ¼ inch half moons
• 3 cloves garlic, peeled and diced
• 10 ounce can diced tomatoes
• 1 large jalapeno, seeded and diced
• 1 cup fat-free beef broth Note 2
• 1 teaspoon ground chipotle powder
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon ground black pepper
• salt, to taste

• Season the rump roast with the salt, black pepper, and garlic powder.

• Heat a large pot or dutch oven, over medium heat, add the corn oil. Sear the rump roast to brown on all sides. Set aside.

• Into the slow cooker, mix together the onion, garlic, no-salt diced tomatoes, fat-free beef broth, diced jalapenos, chipotle powder, chili powder, cumin, dried oregano,  black pepper, and salt.

• Add the browned beef to the slow cooker.

• Cook on low, 6 - 8 hours or high for 4 hours.

• Use a fork to shred the beef.

• Serve as tacos, quesadillas, carnitas, nachos, enchiladas. Endless possibilities.

Stovetop Instructions

• After step 1, remove the beef from the pot, set aside.

• Into the pot, saute the onion for 2-3 minutes. Onions will begin to soften. Mix in the garlic, and saute another minute to blend flavors.

• Stir in diced tomatoes, beef broth, diced jalapenos, chipotle powder, chili powder, cumin, dried oregano,  black pepper, and salt.

• Add the browned beef back into the pot. Reduce heat to low to simmer about 3 hours. Meat will be fork tender when cooked completely. Shred with claws or forks. Ready to serve.

Expert Tips:

• Cuts of meat that can be used: bottom-round and chuck roast
• Browning the meat is an extra step but it adds amazing flavor to the meat. I have made this by placing the meat in the slow cooker without browning. It is very good but I love that added flavor from browning.
• This freezes really well. It can be separated in freezer storage bags for future meals.
• Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes

Serving: 1 servings | Calories: 381 kcal | Carbohydrates: 4 g | Protein: 57 g | Fat: 13 g | Saturated Fat: 4 g | Cholesterol: 158 mg | Sodium: 356 mg | Potassium: 1047 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 190 IU | Vitamin C: 5.2 mg | Calcium: 68 mg | Iron: 5.9 mg

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Source: https://www.everydayeileen.com/slow-cooker-mexican-shredded-beef/

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