Shredded Mexican Beef (Slow Cooker or Pressure Cooker)
Shredded Mexican Beef
Slow Cooker or Pressure Cooker
Shredded Mexican Beef (Slow Cooker or Pressure Cooker)
Servings: 8 servings
Calories: 258kcal
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Ingredients
- 1 cup beef broth
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp olive oil
- 3 lb bottom round roast
- 1 cup salsa
- toppings as desired diced tomato, cilantro
Instructions
Pressure Cooker
- In a small bowl mix together beef broth and all seasonings.
- Add roast to bottom of pressure cooker. Pour broth and salsa over top. Place lid on cooker and close steam release value to sealing position.
- Cook on manual high pressure for 60 minutes. Allow pressure to release naturally.
- Remove beef from pressure cooker and shred with 2 forks. Return beef to liquid mixture. Serve with toppings as desired.
Slow Cooker
- In a small bowl mix together beef broth and all seasonings.
- Add roast to bottom of slow cooker. Pour broth and salsa over top. Place lid on cooker and set to cook on low heat for 6-8 hours.
- Remove beef from cooker and shred with 2 forks. Return to liquid mixture. Serve with toppings as desired.
Notes
This recipe makes 8 servings approximately 1 cup each.
Nutrition
Serving: 1cup | Calories: 258kcal | Carbohydrates: 2g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 740mg | Potassium: 727mg | Fiber: 1g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 4mg
Nutrition Facts
Shredded Mexican Beef (Slow Cooker or Pressure Cooker)
Amount Per Serving (1 cup)
Calories 258
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 105mg35%
Sodium 740mg32%
Potassium 727mg21%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 38g76%
Vitamin A 507IU10%
Vitamin C 1mg1%
Calcium 55mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Can meet be substituted with chicken?
I haven’t tried it myself but I do believe it would be an easy swap! The pressure cooker time would be much less since it wouldn’t be a 3 pound piece of roast. That might take some trial and error (or googling)