Tuesday, January 6, 2015

Mexican Shredded Beef

After the "race to the finish line" with the cookbook, I was exhausted.  I literally took 2 weeks of from any cooking whatsoever!  My husband is a saint.  He took care of it all for me.  

When I got back to cooking (finally!) I decided something super easy was a great way to dip my toes back in ;)  So, I came up with this SUPER easy Mexican Shredded Beef!

You throw a few ingredients in your crock, shred the beef when it's done and dinner is ready!  This beef is so versatile you can eat it many different ways.  You can eat it on nachos, in tacos, burritos, on a salad, over rice, over quinoa, etc.

Did I mention it's only 4 ingredients????  Just sayin'!

Servings: 10-12 

3-4 lb. boneless chuck roast
1 (4 oz.) can diced green chilies (hot or mild)
1 Tbsp. minced garlic
1 1/2 cups salsa

Directions: (Use a 3-4 Quart slow cooker)
Place the roast into your crock and pour the contents of the green chilies (juices too) over the roast and add the garlic.

Pour the salsa over the top.

Cook on LOW for 8-10 hours, r on HIGH for 4-5 hours.
After the cook time is up, remove the beef and shred it between 2 forks.  Stir it back through the juices or for a lower fat version, just remove the beef, shred it and add in just a little juice. (That's what we did)

Serve this however you would like!

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  1. This looks delicious!

  2. This is super simple, I like it so much. Serve this over pasta or rice, one easy dinner. But 1 can of chilies, sounds too spicy for me. Probably I will try to reduce the chilies and add some tomato or onion. :)