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5 from 1 vote

Slow Cooker Mexican Shredded Beef

A delicious and easy slow cooker recipe to make shredded beef for tacos, quesadillas, nachos, etc! Use your imagination to create easy recipes with this shredded beef! Perfect for Cinco De Mayo, tailgating parties, family gatherings. Freezes well!
Course Main Course
Cuisine Mexican
Keyword Cinco De Mayo, Tailgate Food
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 381kcal

Ingredients

Beef Rump Roast

  • 4 1/2 pounds beef rump roast, trimmed
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon corn oil

Mexican Sauce

  • 1 large onion, peeled, sliced 1/4 inch half moons
  • 3 cloves garlic, peeled and diced
  • 10 ounce no-salt diced tomatoes, canned
  • 1 large jalapeno, seeded and diced
  • 1 cup fat-free beef broth
  • 1 teaspoon ground chipotle powder
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon ground black pepper
  • salt, to taste

Instructions

  • Season the rump roast with the salt, black pepper, and garlic powder.
  • Heat a large saucepan over medium heat, add the corn oil. Sear the rump roast to brown on all sides. Set aside.
  • Into the slow cooker, mix together the onion, garlic, no-salt diced tomatoes, fat-free beef broth, diced jalapenos, chipotle powder, chili powder, cumin, dried oregano,  black pepper, and salt.
  • Add the browned beef to the slow cooker.
  • Cook on low, 6 -8 hours or high for 4 hours.
  • Use a fork to shred the beef.
  • Serve as tacos, quesadillas, carnitas, nachos, enchiladas. Endless possibilities.

Notes

 
 

 

Nutrition

Serving: 1servings | Calories: 381kcal | Carbohydrates: 4g | Protein: 57g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 158mg | Sodium: 356mg | Potassium: 1047mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 5.2mg | Calcium: 68mg | Iron: 5.9mg