Slow Cooker Mexican Beef

Step 1

Season the chuck roast with salt and pepper. Add it to the slow cooker along with the rest of the ingredients.

Step 2

Cook on low for 8 hours or until the beef is tender and shreds easily.

Step 3

Take the beef out of the slow cooker and shred. Pour some juice ontop and allow it to rest and soak up the extra juice.

Step 4

Serve with a sprinkle of cilantro and lime wedges for serving, if desired.

Step 5

Optional: If you would like to crisp up the beef place it on a baking sheet in a single layer with some of the liquid from the slow cooker. Broil for 5 minutes toss and broil some more until crispy.