Slow Cooker Mexican Shredded Beef

About This Recipe

Beef shoulder roast slow cooked in a spicy tomato sauce until fall apart tender.

Ingredients

• 2.5 pound Beef Shoulder Roast or Chuck Roast*
• 2 Tablespoons Beef Fajita Seasoning**
• 15 oz can Fire Roasted Crushed Tomatoes
• 2 Tablespoons Ranch Seasoning
• 1/4 to 1/2 cup Pickled Jalapeño Slices

Instructions

1. Add the crushed tomatoes to a slow cooker.
2. Season the chuck roast with the fajita seasoning on all sides and place it on top of the tomatoes.
3. Sprinkle the ranch seasoning over the top of the roast, followed by the pickled jalapeños. Optional: Add 1-2 Tbsp of butter or beef tallow on top.
4. Cover and cook on low for 8-10 hours until the roast is fall apart tender. (See notes below for additional cooking methods.)
5. Transfer the roast to a bowl and shred with forks before returning back to the sauce. Set the slow cooker to its keep warm function. For best results, let the shredded beef rest in the sauce for 20-30 minutes.
6. Serve on warmed corn tortillas and garnish with diced white onion, fresh cilantro, and lime wedges.