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Crockpot Shredded Mexican Beef

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“This came from Obesity Help. I have not tried this, just posting for easy finding.”
READY IN:
6hrs 15mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

  • 6 lbs chuck roast
  • 8 ounces salsa (1/2 jarfavorite brand)
  • 4 ounces canned green chili peppers, chopped
  • 1 ounce old el paso taco seasoning (1 package, Hot & Spicy)
  • 1 ounce old el paso reduced salt taco seasoning (1 package)
  • 12 teaspoon dried oregano
  • 12 teaspoon ground cumin
  • 4 ounces sazon seasoning (4 packet)
  • 3 tablespoons red sofrito sauce (spn)
  • 2 garlic cloves, minced salt to taste
  • 1 14 cups water

Directions

  1. Trim the roast of any excess fat, and season with all ingredients listed above. Marinate to your liking (2 hours to 3 days, I usually leave it 3 days so the flavors are all through the meat) Place roast in foil large enough to enclose the meat.
  2. Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Remove foil and reduce heat to Low. Continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

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