Easy Slow Cooker Chili Lime Mexican Shredded Beef takes mere minutes to prepare before letting the slow cooker do all of the work! This super simple meal is ridiculously tasty and so versatile. Serve it up plain, or enjoy it in tacos, burritos, enchiladas, quesadillas, and more!
INGREDIENTS
- 1 tablespoon olive oil
- 4 pounds beef chuck roast
- 4 cups lemon-lime soda
- 1 1/2 teaspoon chili powder
- 1 teaspoon salt
- 3 cloves minced garlic
- 2 limes juiced (about 1/4 cup)
INSTRUCTIONS
- Heat a large heavy skillet over medium-high heat. Add in olive oil and sear roast until browned on all sides.
- Place the chuck roast into the bottom of a 5 to 8 quart slow cooker. Pour soda over chuck roast. Season with chili powder, salt, and garlic.
- Cover with lid and cook on low for 8 hours until easily shredded with a fork.
- Shred and pour lime juice over. Serve hot.
NOTES
OVEN INSTRUCTIONS:
- Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat. Add oil to pot and sear roast until browned on all sides.
- Pour soda over chuck roast. Season with chili powder, salt, and garlic.
- Cover with lid and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Shred and pour lime juice over. Serve hot.