Slow Cooker Mexican Shredded Beef Freezer Meal Starter
Prep time
Cook time
Total time
Serves: 12
  • 2 onions, chopped
  • ⅓ cup chili powder
  • 6 garlic cloves, minced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon cayenne pepper
  • 3 tablespoons extra virgin olive oil
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons sugar
  • 1 (3 pound) boneless beef chuck roast, fat trimmed off and cut in half
  • Juice of 1 lime
  1. Stir together in a microwave safe bowl onions, garlic, chili powder, coriander, cumin, cayenne pepper, and olive oil. Microwave on high for 5 minutes then pour into the slow cooker. Stir in tomato sauce and sugar.
  2. Season beef with salt and pepper then add to the slow cooker. Coat roast evenly with the sauce.
  3. Place slow cooker lid on and cook for 9-11 hours on low. Mine cooked perfectly at 10 hours using a 6 quart slow cooker.
  4. Transfer beef to large bowl and let cool for 5 minutes then shred. Discard any pieces of fat.
  5. Toss with 1 cup or more of the braising liquid left over in the slow cooker. This will add lots of flavor in addition to keeping the meat moist. Stir in lime juice. Add salt and pepper to taste.
Make Ahead Instructions
Cook shredded beef completely and shredded, portion out, and freeze. Thaw completely before using in recipes. You can also prepare in recipes (such as burritos) before freezing. Thaw in refrigerator then reheat in microwave, on stove, in oven, or according to recipe instructions.
Nutrition Information
Serving size: ⅓ cup Calories: 204 Fat: 9 Carbohydrates: 5 Fiber: 2 Protein: 25
Recipe by Organize Yourself Skinny at