Slow Cooker Mexican Shredded Beef
2 lb chuck roast
3 cloves garlic, minced
1 jalapeño, seeded and finely diced
1 small onion, finely diced (about ½ cup)
1 (8 oz) can tomato sauce
¼ cup lime juice
1 tbsp chili powder
½ tsp cumin
¼ tsp cayenne pepper
Salt and pepper
Place the onions, jalapeño, and garlic in the bottom of a 4 quart slow cooker. Season the beef with salt and pepper on all sides and place on top of the onions.
In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne. Pour the spice mixture over the beef and coverd
Cook on low for 8-10 hours or high for 4-5 hours
Once the beef is cooked and tender, use two forks to shred the beef. Stir the beef with the cooking juices and keep warm in the slow cooker until ready to serve.
Serve over whole wheat and/or homemade flour tortillas or over a bed of lettuce with your favorite toppings such as salsa, avocados, and tomato.