Slow Cooker Mexican Shredded Beef

Step 1

Mix the tomato sauce, beef broth, seasonings/spices and cornstarch in a bowl. Pour the sauce into your slow cooker.Taste the sauce BEFORE you add the meat, and adjust the seasonings to your liking!

Step 2

Place the chuck roast in the sauce. You can spoon some sauce over the top of the roast if you want.

Step 3

Place the lid on the slow cooker and let it cook on low for 8-10 hours or on high 4-6 hours.NOTE: If you cook your meat on high for a faster/shorter cooking time, the meat will shrink and you will end up with less meat.

Step 4

You will know the meat is done cooking when it falls apart easily when you try and lift it out of the slow cooker.

Step 5

You may notice some of the fat has cooked off the meat and has settled on top of the sauce in the slow cooker. I like to remove it. I gently place some paper towels on the surface so the fat/grease can get soaked up. This is totally optional- you can stir it into the sauce if you prefer.

Step 6

Take the meat out of the slow cooker and place it on a plate. It will fall apart (it should fall apart-that means it is perfectly cooked), so try your best to get it all out and on the plate.

Step 7

Using 2 forks, shred the beef. Remove any fat as your shred it.

Step 8

Stir the sauce in the slow cooker and place your shredded beef back in the slow cooker in the sauce. Mix the beef in the sauce, it will soak up some of the sauce, making it perfectly juicy and flavored!*If there is too much sauce left in the slow cooker for your liking, you can dump out as much sauce as you like. I like my meat saucy, so I leave it all in-the meat tends to soak up some of the sauce when it is added back in!**If you like the amount of flavor on the meat as you shred it, you don't even have to add it back in to the sauce.

Step 9

Use the shredded beef however your like! Make burritos, enchiladas, tacos, salads, nachos, quesadillas or whatever you wish!