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.
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!
Notes
TOTAL NET CARBS 5 G PER SERVING