This is truly one of the easiest and most versatile meals I’ve made. This pot roast cooks low and slow all day in the crock pot after only 10 minutes of prep. You start with basic Mexican seasonings and seer the meat in a pan to make the edges crisp. After that, you transfer to the crock pot and add a few more ingredients. As the roast slowly cooks and the fat melts, the meat begins to get tender and juicy. The Mexican seasonings begin to shine and flavor the meat to it core. There’s something so satisfying about cooking a flavorful meal without hardly lifting a finger. This shredded Mexican beef is nothing short of perfect.

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I know what you might be wondering… how do I serve this tasty meat? Well, you can serve this with pretty much anything.

Burritos

Tacos

Quesadillas

Enchiladas

Empanadas

Burrito bowls

Mexican taco salad

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Below are some side items that would go wonderful with this meat:

MEXICAN RICE

THE BEST QUESO

CHIPOTLE CHILI CON QUESO

SPICY SWEET CORN

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CROCK POT MEXICAN SHREDDED BEEF

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Prep time: 10 minutes

Cook time: 6 hours

Total time: 6 hours 10 minutes

Serves: 3-4 lbs shredded beef

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INGREDIENTS:

• 3-4 lbs beef shoulder roast, boneless (pot roast) (mine was 3.27 lbs for reference)
• 2 tbsp olive oil
• 1.5 tbsp kosher salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp coriander
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tbsp chipotle chili powder (can double regular chili powder for a more mild spice instead)
• 3/4 cup orange juice, no pulp
• 1 lime, juice of
• 4 oz. can chopped green chili’s

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DIRECTIONS:

1. Pat the roast dry with paper towels. Heat a large pan or cast iron skillet to high heat.
2. Mix together all the spices listed above. Sprinkle a generous amount of the spices onto each side of the beef. Pat the spices into the meat as best as you can. (You will have spice left over which will be used later on)
3. Add olive oil to the hot pan then add in the seasoned roast. Seer well on all sides of the beef (about 3-4 minutes a side). Once all sides are seared, transfer the beef to the crock pot.
4. Sprinkle in the remaining spices, orange juice, lime juice and green chili’s.
5. Set the crock pot to low for 6-8 hours and close the lid.
6. The beef will be ready when it can be easily shredded with two forks.

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