This low carb slow cooker Mexican shredded beef one of those super easy and incredibly versatile recipes that can be served in so many ways. For example, it’s perfect in classic tacos or lettuce wraps or paired with cauliflower rice or roasted vegetables. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.

I love my slow cooker! My life is so much easier with simple and delicious recipes you can cook in it. You need to plan a bit ahead but it is definitely worth it. Check out my recipes for slow cooked pulled pork and chicken stew. I promise you will save tons of time for yourself and spend it to do something different than cooking.

Ingredients for Low Carb Slow Cooker Mexican Shredded Beef:

2½ lbs. beef chuck roast
½ medium yellow onion, diced
1 medium jalapeno, thinly sliced
1½ tsp ground cumin
1 tsp garlic powder
½ tsp smoked paprika
½ tsp chipotle powder
1 tsp dried oregano
1 10-oz. can tomatoes
1 cup beef stock
1 TBSP fresh lime juice
Sea salt and black pepper, to taste

To serve:

⅓ c. fresh cilantro, chopped
2 large limes, cut into 8 wedges each

Instructions

Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.
When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!

Low Carb Slow Cooked Mexican Shredded Beef

Low Carb Slow Cooker Mexican Shredded Beef

This low carb slow cooker shredded beef one of those super easy and incredibly versatile recipes that can be served in so many ways.

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Prep Time 10

Cook Time 8

Total Time 8 10

Course Dinner, Keto, Low carb

Cuisine Mexican

Servings 4

Calories 434 kcal

Ingredients

2½ lbs. beef chuck roast
½ medium yellow onion diced
1 medium jalapeno thinly sliced
1½ tsp ground cumin
1 tsp garlic powder
½ tsp smoked paprika
½ tsp chipotle powder
1 tsp dried oregano
1 10- oz. can tomatoes
1 cup beef stock
1 TBSP fresh lime juice
Sea salt and black pepper to taste

To serve:

1/3 c. fresh cilantro chopped
2 large limes cut into 8 wedges each

Instructions

Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.
When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!