This easy Crock Pot Mexican Shredded Beef is simple to prepare and results in the most fall-apart tender, flavorful, delicious shredded beef!
– avocado oil – beef chuck roast – chili powder – paprika – sea salt – onion – garlic – beef broth – orange juice – coconut sugar – lime juice
Remove the chuck roast from its packaging, pat it dry with a paper towel, and cut it into many large chunks.
Heat the avocado oil over medium-high heat in a large cast iron skillet. Once sizzling hot, place the chunks of beef roast onto the hot surface of the skillet in a single layer.
Transfer the seared beef to the crock pot, along with the remaining ingredients. Give everything a stir, then secure the lid on the crock pot.
Cook on High heat for 4 hours or Low heat for 8 to 10 hours. While the beef slow cooks, you can prepare any side dishes or toppings you'll be using to serve alongside the beef.
Transfer the beef to a cutting board and use two forks to shred it.