Slow Cooker Roast Beef Po’Boy with Gravy

Juice and delicious flavor drip from this hearty Slow Cooker Roast Beef Po’Boy for comforting satisfaction with homemade beef gravy. The beef creates a steaming scent of roasted deliciousness as you approach the first bite. If feeling bold, just add some mayonnaise with hot sauce to create a filling juicy sandwich that will require a few napkins. I highly recommend using garden fresh tomatoes from local farmers market if you can still find them. They will add juicy bursts to the gravy soaked bread and complete the foodlicious experience. Lips will be smacking as lightly toasted bread crunches from the hungry eaters that have been pacing around the kitchen in anticipation because the gravy fills the room and your mouth with anticipation.

This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously gigantic Roast Beef Po’Boy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent sauce and juicy meat make this sandwich a must try. Thanks for visiting and see you again soon.

Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.

Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute. 

Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.

Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.

Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 

In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved. Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste. 

Pour 1-2 cups of gravy over the shredded meat and mix. Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

Serve immediately. Dip the sandwich in the gravy and enjoy!

Recent Posts

Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Slow Cooker Roast Beef Po’Boy

This slow cooker Roast Beef Po'Boy is slap your mama delicious and is better than anything you will find at a local restaurant, I guarantee it!
No ratings yet
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Creole
Servings 6
Calories

Equipment

  • Slow Cooker

Ingredients
  

  • 3 lbs chuck roast
  • 4 cups unsalted beef broth
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 2 tsp cajun seasoning
  • 2 tsp salt
  • 1 tsp pepper
  • 2 large sweet onions sliced
  • 2 bay leaves
  • 8 garlic cloves minced

Cornstarch Mixture

  • 2 tbsp cornstarch
  • 2 tbsp water

Other

  • French bread or Hoagie
  • shredded lettuce
  • sliced tomatoes
  • mayo
  • hot sauce

Instructions
 

  • Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.
  • Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute.
  • Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.
  • Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.
  • Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 
  • In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
  • Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste.
  • Pour 1-2 cups of gravy over the shredded meat and mix.
  • Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
  • Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

Serve immediately. Dip the sandwich in the gravy and enjoy!

    Video

    Keyword authentic new olrean’s roast beef po’boy, best slow cooker roast beef po’boy, easy slow cooker roast beef po’boy, slow cooker roast beef po’boy
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Slow Cooker Recipes

    Beef Recipes

    Slow Cooker Pork Loin with Honey Garlic Glaze

    Sweet Slow Cooker Pork Loin glistening with Honey Garlic sauce is a delicious entree that everyone will enjoy. Pork Loin is a tender meat when cooked properly. Serve with fresh vegetables for a balanced meal. Biscuits, cornbread or my favorite bread is very tasty additions to the serving options. This honey and garlic sauce is succulent and good to the last bite. This affordable and easy to make selection is perfect for beginners trying to feed themselves all week or a family of five a couple of times. Full of natural flavor and sweetness this is a budget friendly recipe. Pork Loin is perfect for family meal planning. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have Sweet Slow Cooker Pork Loin glistening with Honey Garlic Sauce in the middle of your diner table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Served with fresh and tender vegetables this is the perfect way to treat your family to something delicious. Thanks for visiting and see you again soon.

    Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

    In a small bowl: combine all the rub ingredients together and mix.

    Rub olive oil all over the loin.

    Coat the pork loin wit the rub seasoning. Then transfer the loin into the slow cooker. 

    In a separate bowl: add honey, apple cider vinegar, garlic and mix.

    Pour the honey garlic mixture over the loin.

    Slow cook on low for 4-5 hours (1 hour per lb) or until tender. Transfer roast to a bowl/plate. Cover with saran wrap until ready to serve.

    In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved. Transfer the remaining liquid from the slow cooker to a sauce pan. Heat the pan to medium-high. Add the cornstarch mixture to the pan. Be sure to stir frequently until the mixture has dissolved to form the sauce.

    Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference. Season with salt to taste. Optional: place a mesh/strainer on top of a bowl. Pour the gravy through the strainer. Alternative: Place a mesh/strainer on top of a bowl. Pour the broth through the strainer. Transfer the liquid to a sauce pan and heat to medium-high. Add cornstarch mixture and stir. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

    Slice

    Enjoy!

    Recent Posts

    Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Slow Cooker Pork Loin with Honey Garlic Glaze

    Slow cooked to tender and juicy perfection Pork Loin with sweet and delicious Honey and garlic sauce is perfect for family meal planning.
    No ratings yet
    Prep Time 10 minutes
    Cook Time 4 hours
    Total Time 4 hours 10 minutes
    Course Main Course
    Cuisine American
    Servings 8
    Calories

    Equipment

    • Slow Cooker

    Ingredients
      

    • 4-5 lbs pork loin
    • ¾ cup honey
    • 3 tbsp apple cider vinegar
    • 2 tbsp olive oil
    • 6 garlic cloves minced

    Rub

    • ½ tbsp paprika
    • ½ tbsp salt
    • ½ tbsp onion powder
    • ½ tbsp garlic powder
    • ½ tbsp dried thyme
    • 1 tsp black pepper

    Cornstarch Mixture

    • 2 tbsp cornstarch
    • 2 tbsp water

    Instructions
     

    • Pat the pork loin dry with a paper towel. Rub olive oil all over the pork.
    • In a small bowl: combine all the rub ingredients together and mix. Coat the pork loin wit the rub seasoning. Then transfer the loin into the slow cooker.
    • In a separate bowl: add honey, apple cider vinegar, garlic and mix. Pour the honey garlic mixture over the loin.
    • Slow cook on low for 4-5 hours (1 hour per lb) or until tender. Transfer roast to a bowl/plate. Cover with saran wrap until ready to serve.

    Gravy

    • In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved.
    • Transfer the remaining liquid from the slow cooker to a sauce pan. Heat the pan to medium-high. Add the cornstarch mixture to the pan. Be sure to stir frequently until the mixture has dissolved to form the sauce. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference. Season with salt to taste. Optional: place a mesh/strainer on top of a bowl. Pour the gravy through the strainer.
      Alternative: Place a mesh/strainer on top of a bowl. Pour the broth through the strainer. Transfer the liquid to a sauce pan and heat to medium-high. Add cornstarch mixture and stir. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

    Serve with dinner rolls, rice, pasta or salad. Enjoy!

      Video

      Keyword best slow cooker pork loin, best slow cooker pork loin with honey garlic glaze, easy slow cooker pork loin, easy slow cooker pork loin with honey garlic glaze, slow cooker pork loin with honey galric glaze
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Slow Cooker Recipes

      Pork Recipes

      Shredded Beef Enchiladas

      This authentic Enchilada recipe captures the unique traditional Mexican flavors in this simple and easy to follow recipe. The delicious taste that has been made a popular menu item at many Mexican restaurants is created using readily available ingredients. The tender Shredded Beef is a comforting meaty texture that is bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice and cut garden fresh vegetables for a complete balanced meal. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. My family loves this juicy tender Mexican Shredded Beef Enchiladas and believe you will too.

      Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef Enchilada entree ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This recipe is the perfect combination of tortilla, meat, cheese, and sauce. Once you try them you will know why enchiladas have become a symbol of a traditional Mexican meal. Best served warm and shared with friends and family for a true eatfoodlicious experience. Thanks for visiting and see you again soon.

      Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

      Shredded Beef

      Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.

      Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.

      Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

      Easy Enchiladas Sauce

      Heat the pan up to medium-high. Add oil and wait for 45 seconds. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat this step 3 more times by adding ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk until smooth with no lumps. Add chili powder, garlic, onion, salt, Mexican oregano, cumin, tomato puree and whisk until everything is combined. Bring to a simmer and reduce the heat to medium. Let it simmer for 10-15 minutes or until it thickens. Then, add white vinegar and whisk. Remove the sauce from heat and let cool. 

      Assemble

      Dip tortillas in the enchilada sauce (make sure both sides are coated). 

      Add ⅓-½ cup of shredded beef. Add ¼ cup of Mexican cheese. Roll the tortillas tightly and place them in the baking dish, seam side down.

      Pan fry- heat the oil to medium-high heat. Fry tortillas and set aside. Microwave- wrap the tortillas in a damp paper towel and cook for 1 minute. Set aside. Preheat the oven to 350°F. In a 9″x13″ baking dish. Add ¼ cup enchilada sauce. Coat bottom and sides with sauce. 

      Add 2 cups of Mexican cheese on top of the tortillas.

      Bake for 20 minutes (uncovered) or until the cheese has melted.

      Garnish with cilantro, jalapeños, salsa or tomatoes.

      Serve with refried beans, rice or salad. Enjoy!

      Recent Posts

      Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Shredded Beef Enchiladas

      Shredded Beef Enchiladas are dripping with authentic flavors and natural juices in this easy ready to serve entree everyone will enjoy.
      No ratings yet
      Prep Time 20 minutes
      Cook Time 6 hours 20 minutes
      Total Time 6 hours 40 minutes
      Course Main Course
      Cuisine Hispanic, Mexican
      Servings 8
      Calories

      Ingredients
        

      Shredded Beef

      • 3-4 lbs chuck roast
      • ½ cup unsalted or low-sodium beef broth/stock
      • ½ cup tomato puree
      • 3 tbsp lime juice
      • 2 tbsp chili powder
      • 2 tsp onion powder
      • 2 tsp ground cumin
      • 2 tsp garlic powder
      • 1 ½ tsp salt
      • 1 tsp black pepper
      • 1 tsp spanish paprika
      • ½ tsp ground cayenne pepper

      Homemade Easy Enchilada Sauce

      • 4 cups unsalted or low-sodium beef broth/stock
      • ¼ cup oil
      • ¼ cup all-purpose flour
      • ¼ cup tomato puree
      • 3 tbsp chili powder
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 1 tsp ground cumin
      • 1 tsp salt
      • 1 tsp Mexican oregano
      • 2 tsp white vinegar

      Enchiladas

      • 8 flour or corn tortillas
      • 4 cups (divided) Mexican cheese

      Instructions
       

      Shredded Beef

      • Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
      • Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. 
      • Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

      Easy Enchiladas Sauce

      • Heat the pan up to medium-high. Add oil and wait for 45 seconds. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour.
      • Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat this step 3 more times by adding ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk until smooth with no lumps.
      • Add chili powder, garlic, onion, salt, Mexican oregano, cumin, tomato puree and whisk until everything is combined. Bring to a simmer and reduce the heat to medium. Let it simmer for 10-15 minutes or until it thickens. Then, add white vinegar and whisk. Remove the sauce from heat and let cool.

      Assemble

      • Pan fry- heat the oil to medium-high heat. Fry tortillas and set aside. Microwave- wrap the tortillas in a damp paper towel and cook for 1 minute. Set aside.
      • Preheat the oven to 350°F. In a 9"x13" baking dish. Add ¼ cup enchilada sauce. Coat bottom and sides with sauce.
      • Dip tortillas in the enchilada sauce (make sure both sides are coated). Add ⅓-½ cup of shredded beef. Add ¼ cup of Mexican cheese. Roll the tortillas tightly and place them in the baking dish, seam side down. Add 2 cups of Mexican cheese on top of the tortillas.
      • Bake for 20 minutes (uncovered) or until the cheese has melted.

      Garnish with cilantro, jalapeños, salsa or tomatoes. Serve with refried beans, rice or salad. Enjoy!

        Video

        Notes

        Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
        Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
        Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender. 
        Keyword Authentic shredded beef enchiladas, best shredded beef enchiladas, easy shredded beef enchiladas, instant pot shredded beef enchiladas, mexican shredded beef enchiladas, oven shredded beef enchiladas, Shredded beef enchiladas, slow cooker shredded beef enchiladas, stove top shredded beef enchiladas
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Mexican Recipes

        Beef Recipes

        Slow Cooker Garlic Chicken Thighs and Potatoes

        Soft tender Slow Cooker Garlic Chicken Thighs and Potatoes that is full of delicious juices and succulent flavors. This easy to follow slow cooker recipe locks in flavor and maintains texture with easy to find ingredients. The broth form the slow cooker is rich with naturally sweet flavors that resonate with every tender succulent bit of the juicy chicken thighs. My family eats a lot of chicken and we love this method and flavor combination and are sure you will too.

        Watch the video and follow the instructions below to have this delicious full meal at the ready. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Hearty, affordable and simple to follow easy Slow Cooker Garlic Chicken Thighs and Potatoes recipe is a wonderful meal that every one will enjoy. Thanks for visiting and see you again soon.

        Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

        Trim off fat from the chicken thighs. Coat both sides with salt & pepper. 

        Heat the sauce pan to medium heat. Wait for 1-2 minutes. Add sliced garlic and sauté until fragrant (do not burn the garlic). Remove and set aside.

        Place chopped potatoes, celery & red onions in the slow cooker and mix. Add chicken broth. Add chicken thighs on top of the vegetables. Add sauté garlic, fresh rosemary & thyme on top. Place lid on.

        Slow cook on low for 4-6 hours (2-4 hours on high) or until the chicken is fully cooked (internal temperature 165°F). Discard rosemary & thyme. Season the vegetables if needed.

        Optional: crispy chicken skin. Place chicken on a baking sheet. Broil in the oven on high for 3-5 minutes or until the skin begins to look crispy. Make sure to keep a close eye on it.

        Serve & Enjoy!

        Recent Posts

        Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Slow Cooker Garlic Chicken Thighs & Potatoes

        Easy Slow Cooker Garlic Chicken Thighs & Potatoes everyone will enjoy. Hearty and delicious tender chicken served with filling potatoes.
        No ratings yet
        Prep Time 10 minutes
        Cook Time 5 hours
        Total Time 5 hours 10 minutes
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Equipment

        • Slow Cooker

        Ingredients
          

        • 6 bone-in chicken thighs with skin
        • 8 garlic cloves sliced
        • 1 tbsp extra virgin olive oil
        • 2 lbs yukon gold potatoes peeled & cut into cubes
        • ½ cup unsalted or low sodium chicken broth/stock
        • 1 tsp salt
        • ½ tsp black pepper
        • 1 red onions cut into cubes
        • 3 celery ribs chopped
        • 4 sprigs fresh thymes
        • 1 sprig fresh rosemary

        Instructions
         

        • Heat the sauce pan to medium heat. Wait for 1-2 minutes. Add sliced garlic and sauté until fragrant (do not burn the garlic). Remove and set aside.
        • Trim off fat from the chicken thighs. Coat both sides with salt & pepper.
        • Place chopped potatoes, celery & red onions in the slow cooker and mix. Add chicken broth. Add chicken thighs on top of the vegetables. Add sauté garlic, fresh rosemary & thyme on top. Place lid on.
        • Slow cook on low for 4-6 hours (2-4 hours on high) or until the chicken is fully cooked (internal temperature 165°F).
        • Discard rosemary & thyme. Season the vegetables if needed.
        • Optional: crispy chicken skin. Place chicken on a baking sheet. Broil in the oven on high for 3-5 minutes or until the skin begins to look crispy. Make sure to keep a close eye on it.

        Serve & Enjoy!

          Keyword best slow cooker garlic chicken thighs and potatoes, easy slow cooker garlic chicken thighs and potatoes, slow cooker chicken thighs, slow cooker garlic chicken, slow cooker garlic chicken thighs and potatoes
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Slow Cooker Recipes

          Chicken Recipes

          Mexican Shredded Beef (slow cooker, instant pot, stove pot & oven)

          Fork tender Mexican Shredded Beef is comforting, delicious and bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice on a bed of fresh mashed potatoes or rice for a complete balanced meal. Bread also make good partners for the drippings if having an open faced sandwich. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves this juicy tender Mexican Shredded beef entree and believe you will too.

          Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A meal like this will warm the stomachs and the hearts during a shared eatfoodlicious experience. Thanks for visiting and see you again soon.

          Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

          In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. 

          Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.

          Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.

          Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves.

          Place roast in a bowl/plate.

          Shred the roast and discard any fat (optional). 

          Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

          Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice.

          Enjoy!

          Recent Posts

          Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Mexican Shredded Beef (slow cooker, instant pot, stove top & oven)

          Authentic southwestern style Mexican Shredded Beef is fork tender, delicious and juicy.
          No ratings yet
          Prep Time 5 minutes
          Cook Time 10 hours
          Total Time 10 hours 5 minutes
          Course Main Course
          Cuisine Hispanic
          Servings 8
          Calories

          Ingredients
            

          • 3 ½ – 4 lbs chuck roast boneless
          • ½