Pat dry the Beef with dry paper towel. Season generously with salt and pepper.
Heat Olive Oil in a large skillet. As the oil shimmers, add the Roast and sear for 3-5 min (each sides) until browned.
Transfer the Roast to a 6-7 quart slow cooker. Pour Beef Broth over it. Sprinkle the spices - Chili Powder, Ground Cumin, Smoked Paprika, Onion Powder, Garlic Powder, & Mexican Dried Oregano. Stir to combine. Cover and slow cook for 8 hours.
Remove roast from Slow Cooker. Shred using two forks. Squeeze Lemon Juice on top. Serve this in warmed Tortillas with toppings of your choice.
Nutrition
Nutrition Facts
Mexican Shredded Beef Tacos (in slow cooker)
Amount Per Serving
Calories 666Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 18g113%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 23g
Cholesterol 235mg78%
Sodium 645mg28%
Potassium 1261mg36%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 67g134%
Vitamin A 898IU18%
Vitamin C 5mg6%
Calcium 82mg8%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik