Crock Pot Shredded Beef Recipe
This Crock Pot Shredded Beef recipe is one of those crock pot recipes that you are going to want to make over and over again. Crock Pot Shredded Beef can be used in all of your favorite authentic Mexican recipes.
Once you make a crock pot full of shredded beef you have the main ingredient for so many other recipes. 4 and a half pounds of shredded beef may seem like way too much meat for most families but when you break it down into recipes size portions you will have the main ingredient for at least half dozen meals at the ready. Depending on your family size that is.
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Once you have the Shredded Beef made in the crock pot you can freeze recipe sized portions. This shredded beef recipe is marinated in a homemade mojo marinade that is perfect for Mexican-style shredded beef recipes. Since the roast is large you should use a 6 quart or larger crockpot so there is enough room for the heat to circulate.
How to make Crock Pot Shredded Beef
- 4 ½ pound Bottom Round Roast
- 1 small onion
- 2 jalapeno peppers, quartered, seeds and membrane removed
- 10 cloves garlic
- juice of three limes
- juice or two oranges
- 1 teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 large handful of fresh cilantro
- 1 can fire-roasted diced tomatoes
- Place the roast into the bottom of a 6-quart crock pot and pierce all over.
- Put the next 9 ingredients into a blender and pulse until liquefied.
- Pour half the homemade mojo marinade over the roast, reserving the leftover marinade for another recipe9perfect marinade for chicken!).
- Cover the crock pot and let the meat marinade for 3-5 hours in the crock in the refrigerator. You can leave it to marinade overnight if needed.
- Cook on low for 8 hours or until the meat if pull apart tender.
- Remove the layer of fat from the roast.
- Mix 2 tablespoons cornstarch with 3 tablespoons cool water.
- Pour into the crock pot and mix well.
- Turn heat up to high and cook until the sauce has thickened.
What can I make with crock pot shredded beef?
- Shredded Beef Quesadillas
- Beef Tacos
- Enchiladas
- Shredded Beef Nachos
- Shredded Beef Tamales
- Shredded Beef Quesadillas
Print the easy Crock Pot Shredded Beef recipe below.
Crock Pot Shredded Beef Recipe
Ingredients
- 4 ½ pound Bottom Round Roast
- 1 small small onion
- 2 medium jalapeno peppers quartered, seeds and membrane removed
- 10 cloves garlic
- 3 whole limes, juiced
- 2 whole oranges, juiced
- 1 teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 large handful of fresh cilantro
- 1 can fire-roasted diced tomatoes
Instructions
- Place the roast into the bottom of a crock pot and pierce all over.
- Put the next 9 ingredients into a blender and pulse until liquified.
- Pour half the homemade mojo marinade over the roast, reserving the leftover marinade.
- Cover the crock pot and let the meat marinade for 3-5 hours in the crock in the refrigerator. You can leave it to marinade overnight if needed.
- Cook on low for 8 hours or until the meat if pull apart tender.
- Remove the layer of fat from the roast.
- Mix 2 tablespoons cornstarch with 3 tablespoons cool water.
- Pour into the crock pot and mix well.
- Turn heat up to high and cook until the sauce has thickened.
Notes
- Check out the Flour On My Face Mexican food category for more authentic Mexican recipes.
- Use shredded beef to make nachos, or tacos.
Nutrition
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