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Slow Cooker Shredded Mexican Beef

This spicy shredded beef is fantastic in tamales, tacos, burritos, enchiladas, carnitas, nachos, you name it!
Course: Entrée
Cuisine: Mexican
Servings: 8

Ingredients

  • 1 (4 lb.) boneless beef chuck roast
  • 2 (4 oz.) cans diced green chiles
  • 2 chopped chipotle peppers in adobo sauce
  • 2-3 cloves garlic minced
  • 2 T. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1/2 tsp. black pepper

Instructions

  • Trim any excess fat from the roast. Place the roast in a 6-quart slow cooker.
  • In a small bowl, combine the green chiles, chipotle peppers in adobo sauce, garlic, chili powder, oregano, cumin, salt, and pepper.
  • Spread half of the mixture over the roast; turn the roast over and spread the remaining mixture over the top.
  • Cover and cook on LOW for 8 to 10 hours. Remove the roast and shred meat, return meat to the slow cooker and continue to cook for another 15-20 minutes more.