Mexican Shredded Beef with Orange and Lime
A beef roast rubbed with spices and slow cooked in orange, lime, crushed tomatoes and broth, then shredded. About 236 calories and 34 g protein per serving.
Mexican Shredded Beef with Orange and Lime
Course: Main CourseDifficulty: Easy8
servings15
minutes8
hoursA beef roast rubbed with spices and slow cooked in orange, lime, crushed tomatoes and broth, then shredded. About 236 calories and 34 g protein per serving.
Ingredients
3 lb beef chuck roast, trimmed
1 cup crushed tomatoes
1/2 cup orange juice
1/4 cup lime juice
1/2 cup beef broth
1 can (15.5 ounces) pinto beans, drained
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 1/2 teaspoons salt
4 garlic cloves, minced
Directions
- Mix the chili powder, cumin, paprika, oregano and salt into a dry rub.
- Pat the roast dry and rub it all over with the spice mix.
- Put the garlic in the bottom of the slow cooker and set the roast on top.
- Whisk the tomatoes, orange juice, lime juice and broth together and pour over the roast.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef shreds easily.
- Remove the roast and shred it with two forks.
- Skim the fat from the cooking liquid.
- Return the beef to the sauce, add the pinto beans and cook 15 minutes on HIGH.
- Serve in warm tortillas or over rice.
Notes
- For crispy edges, spread the shredded beef on a sheet pan, spoon some sauce over it and broil for 3 minutes. Keeps 4 days in the fridge and 3 months in the freezer. Freeze in portions with some of the sauce.
Mexican Shredded Beef with citrus
Orange and lime juice add brightness to a chuck roast, and the spice rub gives it a deep flavor. Patting the roast dry helps the rub stick. Crushed tomatoes and broth make a sauce for the beef.
Skimming the fat keeps the sauce clean.
Swaps
Black beans replace pinto beans. Brisket works. Use smoked paprika for a deeper flavor.
Do not drown the roast in liquid. It should be half covered.
Serving and freezing
Serve in tortillas, over rice or on nachos. Freeze portions with some sauce so the beef stays moist. Broil on a sheet pan for crisp edges.
Use a large chuck roast with some marbling. Lean cuts end up dry, even in a long cook.
Use it all week
The shredded beef works on tacos, nachos, burrito bowls and quesadillas, so one pot covers a few dinners. Warm it in the sauce, not dry, so it stays soft. Add fresh lime, cilantro and chopped onion at serving. The pinto beans make it filling enough to eat over rice with nothing else.
Mexican Shredded Beef with Orange and Lime at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 12, led by beef chuck roast, crushed tomatoes, orange juice, lime juice
Tips for Mexican Shredded Beef with Orange and Lime
For crispy edges, spread the shredded beef on a sheet pan, spoon some sauce over it and broil for 3 minutes. Keeps 4 days in the fridge and 3 months in the freezer. Freeze in portions with some of the sauce.
Mexican Shredded Beef with Orange and Lime FAQ
How long does Mexican Shredded Beef with Orange and Lime take?
Mexican Shredded Beef with Orange and Lime takes 8 hours of cooking after 15 minutes of prep.
How many people does Mexican Shredded Beef with Orange and Lime serve?
This recipe makes 8 servings.
What do I need to make Mexican Shredded Beef with Orange and Lime?
12 ingredients, led by beef chuck roast, crushed tomatoes, orange juice, lime juice. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
