Spicy Shredded Mexi Beef Roast (Crock Pot) Recipe

Name: Spicy Shredded Mexi Beef Roast (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast); 1 (14 ounce) can chopped diced tomatoes, with juice; 1 cup spicy salsa; 1 (4 ounce) can diced jalapeno chiles, drained; 1 large onion, chopped; 2 tablespoons minced fresh garlic; 3 tablespoons chili powder; 1 tablespoon honey; 2 teaspoons salt; 1 1/2 teaspoons cumin; 2 cups beef broth; black pepper

Servings: persons

1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast)
1 (14 ounce) can chopped diced tomatoes, with juice
1 cup spicy salsa
1 (4 ounce) can diced jalapeno chiles, drained
1 large onion, chopped
2 tablespoons minced fresh garlic
3 tablespoons chili powder
1 tablespoon honey
2 teaspoons salt
1 1/2 teaspoons cumin
2 cups beef broth
black pepper

1
Place beef roast in a 5-quart crock pot.
2
Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
3
Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
4
Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
5
If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
6
Season sauce with more salt if desired.
7
Transfer the roast to a cutting board or large platter.
8
Shred the meat using two heavy forks.
9
Return the shredded meat to the slow cooker; cover and allow to warm.
10
Serve in crusty buns.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast), 1 (14 ounce) can chopped diced tomatoes, with juice, 1 cup spicy salsa, 1 (4 ounce) can diced jalapeno chiles, drained, and more.

Yes, Spicy Shredded Mexi Beef Roast (Crock Pot) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Shredded Mexi Beef Roast (Crock Pot)

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