Slow Cooker Mexican Shredded Beef – Easy Keto Crockpot Recipes for Flavorful Dinners
This slow cooker Mexican shredded beef isn’t just tender—it practically falls apart when you look at it. Loaded with bold spices and that low-and-slow richness only a Crockpot can deliver, it’s what I turn to when dinner needs to feel a little more ‘wow’ with a whole lot less work. We’re talking about something that sits and simmers while you live your life, and when it’s ready? Your kitchen smells like a taco truck parked out front.
This one fits right into the heart of Crockpot Keto Recipes Slow Cooker and Easy Crockpot Recipes Keto—rich, hearty, and no sugar bombs lurking in the background. It’s a dinner solution that feels like cheating but checks all the boxes for Keto Recipes Dinner Crockpot and Keto Friendly Crockpot Recipes. I mean, when was the last time 'lazy' and 'homemade masterpiece' got to hang out?
Let’s not forget that this is one of those Keto Crockpot Dinner Recipes I keep on standby. It even works great for meal prep or freezing ahead. If Slow Cooker Keto Recipes are your jam, you’re in good hands with this one.
Servings: 8 servings
Ingredients
- 3 pounds chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- 4 cloves garlic, minced
- 1 onion, sliced
- 1/4 cup lime juice
- 1/2 cup beef broth
- 1 (14-ounce) can diced tomatoes with green chiles
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the chuck roast for 2 to 3 minutes on each side until browned.
- Transfer the roast to a slow cooker.
- Sprinkle salt, pepper, chili powder, cumin, smoked paprika, oregano, and cinnamon evenly over the meat.
- Add the minced garlic and sliced onion around the roast.
- Pour in the lime juice, beef broth, and diced tomatoes with green chiles.
- Cover and cook on low for 8 hours or until the beef is tender and pulls apart easily with a fork.
- Remove beef, shred it using two forks, and return it to the juices in the slow cooker to soak for a few more minutes before serving.