Slow-Cooker Mexican Beef
This “dump and go” recipe for flavorful Mexican beef couldn’t be any easier.
Equipment
Ingredients
- 3 cloves garlic smashed
- 1 medium diced tomato or 2 tablespoons tomato paste
- 1 can (4oz or 112g) diced green chiles
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ¼ teaspoon hot paprika
- ¾ teaspoon kosher salt
- ¼ cup (60mL) water or stock (beef, chicken, or vegetable stock all work well here)
- 2 pounds (900g) chuck roast or other cut for braising
Step by Step Instructions
Step 1
- Add the garlic, tomato, chiles, soy, and Worcestershire sauce, spices, and stock or water to the slow cooker, and stir to combine. Add the beef, and turn to coat.Turn slow cooker on low and cook for 6-8 hours, or until beef shreds easily (it can be held on the warm setting at that point).
Step 2
- Move meat to a platter and let cool for 10 minutes. Shred with a fork, and serve.
