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Crock Pot Shredded Beef Recipe
Arlene Mobley - Flour On My Face
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.
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Prep Time
5
hours
hrs
8
minutes
mins
Cook Time
5
hours
hrs
Total Time
10
hours
hrs
8
minutes
mins
Course
Main Dish
Cuisine
Mexican
Servings
8
Servings
Calories
381
kcal
Ingredients
1x
2x
3x
▢
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
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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.
Recipe Expert Tips
Check out the
Flour On My Face Mexican food category
for more authentic Mexican recipes.
Use shredded beef to make nachos, or tacos.
Nutrition
Serving:
1
Serving
Calories:
381
kcal
Carbohydrates:
5
g
Protein:
58
g
Fat:
13
g
Saturated Fat:
4
g
Cholesterol:
158
mg
Sodium:
369
mg
Potassium:
917
mg
Fiber:
1
g
Sugar:
2
g
Vitamin A:
266
IU
Vitamin C:
7
mg
Calcium:
77
mg
Iron:
6
mg
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