Easy Slow Cooker Chili-Lime Mexican Shredded Beef

Ingredients

Scaled for your household (8 portions) · original serves 8

• Vegetable oil1 tbsp
• Beef Chuck Roast4 lb
• Lemon4 cup
• Chilli powder1½ tsp
• Salt1 tsp
• Garlic cloves1 tbsp
• Lime¼ cup

Method

1. 1

   Heat a heavy 12-inch skillet on medium-high heat. stir in 1 tablespoon vegetable oil; then sear 4 pounds beef chuck roast until browned on all sides, about 2 to 3 minutes per side.

2. 2

   Transfer the roast to the bottom of a 5 to 8-quart slow cooker. Pour 4 cups lemon-lime soda over the roast. scatter with 1 1/2 teaspoons chili powder, 1 teaspoon salt,; then 1 tablespoon minced garlic.

3. 3

   Put the lid on; then cook on low for 8 hours, or until the beef is tender and shreds easily with a fork.

4. 4

   Use two forks or tongs to shred the beef directly in the slow cooker. Pour the juice of 1/4 cup lime juice over the shredded meat; then mix well.

5. 5

   At this stage, serve hot as desired.