Slow Cooker Mexican Shredded Beef
Slow Cooker Mexican Shredded Beef
I love this meal because it can be served so many ways, hence making so many of your family members happy. It is a meal that is all about the toppings - shredded cheese, yogurt, olives, avocado, chopped cilantro, shredded lettuce, salsa and red lentil or coconut/almond flour tortillas. I also use it as a way to get in some extra veg and sauté some cabbage, zucchini and butternut squash and mix it into the meat. My son recently had leftovers of this for lunch and said, “Mom, this is like restaurant food!” Doesn’t get much better than that!
Ingredients:
Juice of one lime
2 TBSP sugar-and additive-free tomato sauce or chopped tomatoes - we use Pomi Strained Tomatoes.
1 small onion, finely chopped
1 TBSP each of garlic powder and paprika (smoked paprika is nice in this dish)
1 tsp each of cumin, dried oregano, sea salt and chili powder (optional) - make sure there are no added or hidden starches in your spices
3 pounds grass-fed beef stew meat cut into cubes or chuck roast
Directions:
Place the lime juice, tomato sauce and chopped onion in the bottom of the slow cooker.
Mix together all the spices and rub into the meat coating it evenly.
Set the meat on top of the onion mixture and cook on low for 6-8 hours.
After the meat is cooked, shred with two forks. Put the shredded meat back into the slow cooker for another 20 minutes to let it soak up the juices.
Remove the meat from the slow cooker and enjoy!
