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Mexican Shredded Beef
Faiza Shabir

Keto Slow Cooker Mexican Shredded Beef

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Beef chuck roast (3–4 pounds), trimmed of excess hard fat
  • Avocado oil or olive oil (2 tablespoons)
  • Beef broth (1 cup), low sodium
  • Chipotle peppers in adobo (1–2 peppers, finely chopped) + 1 tablespoon adobo sauce
  • Tomato paste (2 tablespoons)
  • Lime juice (2 tablespoons), fresh
  • Apple cider vinegar (1 tablespoon)
  • Onion (1 medium), sliced
  • Garlic (4–6 cloves), minced
  • Ground cumin (2 teaspoons)
  • Chili powder (2 teaspoons)
  • Smoked paprika (1 teaspoon)
  • Dried oregano (1 teaspoon)
  • Ground coriander (optional, 1/2 teaspoon)
  • Sea salt (1.5–2 teaspoons), to taste
  • Black pepper (1 teaspoon)
  • Bay leaves (2)
  • Fresh cilantro (for serving)
  • Low-carb tortillas or lettuce leaves (for serving, optional)
  • Avocado, radishes, jalapeño, lime wedges (optional toppings)

Method
 

  1. Cut and season the beef: Cut the chuck roast into 3–4 large chunks. Pat dry. Season all sides with salt and pepper.
  2. Brown for flavor: Heat oil in a large skillet over medium-high. Sear beef on all sides until deeply browned, about 2–3 minutes per side. This step adds big flavor.
  3. Layer the slow cooker: Add sliced onion and minced garlic to the bottom of the slow cooker. Place browned beef on top.
  4. Mix the sauce: In a bowl, whisk beef broth, chipotle, adobo sauce, tomato paste, lime juice, apple cider vinegar, cumin, chili powder, smoked paprika, oregano, and coriander if using.
  5. Combine and cook: Pour the sauce over the beef. Tuck in bay leaves. Cover and cook on Low for 8–10 hours or on High for 4–5 hours, until the beef is fork-tender.
  6. Shred the beef: Remove bay leaves. Transfer beef to a board and shred with two forks. Skim excess fat from the cooking liquid if needed.
  7. Moisten and adjust: Return shredded beef to the slow cooker and toss with the juices. Taste and adjust salt, lime, or heat as needed.
  8. Serve: Spoon into lettuce wraps or low-carb tortillas, or build bowls with cauliflower rice, avocado, and fresh cilantro. Add a squeeze of lime.