Keto Crock-pot Mexican Shredded Beef

Keto Crock-pot Mexican Shredded Beef Recipe, As Flavorful as it is Colorful

One day you just wake up, and you know you want to have a satisfying, hearty Crock-pot meal. You’ll find great food from all corners of the earth, but Mexican cuisine is just festive — mood-lifting, I’d say.

Well, if you’re in such a mood, then you’re in luck because today we’re cooking a Crock-pot Mexican Shredded Beef. A fantastic stew particularly perfect for when you just don’t want to do too much prep work; with this one, we’ll let the slow-cooker do all the work.

If you don’t have much experience with slow cookers, let me tell you, they’re incredibly convenient as long as you cook your meals ahead of time. ‘Low and slow’ is the name of the game, and the result is marvelous, intensely flavored food and very soft meat.

Let’s take a close look at this recipe and start the fiesta!

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What you’ll need to make Mexican shredded beef?

The base ingredient here is obviously beef. Visit your local butcher and get yourself a few pounds of chuck roast. This particular cut of meat is very hard, which is why we cook it for long hours. The result is fork-tender meat, and that’s what we’re aiming for.

We’re also making a colorful spice mix. Mexican food is strongly influenced by spices. Close your eyes and try to imagine a combination of chili powder, cumin, paprika, salt, oregano and red chili flakes.

As I said, for this recipe, you don’t have to brown or sauté anything. We’re adding chopped onions and garlic straight into the slow cooker together with a splash of tomato paste, a dash of lime juice and our secret spice mix.

All this will cook along with the meat for about nine long hours. Picture the flavors merging and increasing the shredded meat’s complexity. What a treat!

The only thing left to do is shred the meat, but it’s so soft that you can just use a pair of forks to break it apart in minutes completely. It’s actually pretty fun!

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How to enjoy your shredded beef?

Traditionally, shredded beef is the perfect filling for tacos and burritos. But you can easily eat it with flatbread, or you can just make yourself a sandwich.

I know what you’re thinking; we’re supposed to keep things low carb and keto, but don’t worry. Here’s what you can do to enjoy your juicy shredded beef guilt-free.

You can make cheese tortillas or crispy cheese taco shells, which are basically cheese crackers. They’re zero-carb. You can also enjoy your beef inside lettuce leaves with sour cream for the famous lettuce tacos; these are delicious!

Final tips:

  1. Monitor your shredded beef as it cooks. The longer you cook it, the softer it will be. If it’s too tough, cook it a bit more.
  2. Add all the veggies you want to your stew; the more the merrier.
  3. Drizzle your shredded beef with lime juice before eating and add a splash of hot sauce too! What’s better than spicing up your life a little?
mexican shredded beef on fork

Keto Crock-pot Mexican Shredded Beef

Yield: 8 people
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Crock-pot Mexican Shredded Beef, A fantastic stew particularly perfect for when you just don’t want to do too much prep work; with this one, we’ll let the slow-cooker do all the work.

Ingredients

  • 2 lbs Chuck roast beef
  • 2 tbsp Tomato paste
  • 1/4 cup Orange juice
  • 1 tbsp Lemon juice
  • 2 cups Beef stock
  • Olive oil

Mexican Seasoning mix

  • 1 tbsp Chili powder
  • 1/2 tbsp Onion powder
  • 1/2 tbsp Garlic powder
  • 1/2 tsp Red chili flakes
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Cumin powder
  • 1 tsp Paprika

Instructions

  1. In a Dutch Oven, Add oil over medium heat, Next add the chuck roast beef and cook until golden brown then flip and repeat for the other side.
  2. Prepare the seasoning mix by adding the spices altogether.
  3. Move the Chuck roast beef into the Crockpot and make sure to cover it with seasoning mix from all sides.
  4. Next Add Beef Broth, Tomato paste, Lemon juice and Orange juice in a bowl and mix it well.
  5. Stir in the mixture into the Crockpot and cover the lid.
  6. Cook on low for 8 hours and serve with low carb tortilla's, sour cream or on its own too.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 299Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 94mgSodium: 290mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 30g

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