Slow Cooker Mexican Shredded Beef
Introduction:
Slow Cooker Mexican Shredded Beef is a flavorful, tender, and versatile dish perfect for tacos, burritos, sandwiches, or bowls. The beef rump roast slowly simmers in a zesty Mexican-inspired sauce made with fire-roasted tomatoes, jalapeño, lime juice, and aromatic spices, resulting in melt-in-your-mouth shredded beef with rich, complex flavors. This easy recipe is ideal for busy weeknights or meal prep, delivering authentic taste with minimal effort.
Ingredients:
For the Beef:
- 4 ½ pounds beef rump roast, trimmed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon avocado oil
For the Mexican Sauce:
- 1 large onion, peeled, halved, sliced into ¼ inch half moons
- 3 cloves garlic, peeled and minced
- 10-ounce can fire-roasted diced tomatoes (with juice)
- 1 large jalapeño, seeded and diced
- 1 cup fat-free beef broth
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Optional Garnish:
- Fresh cilantro or parsley, chopped
- Lime wedges