Easy Slow Cooker Chili-Lime Mexican Shredded Beef

By The Stay At Home Chef

Ingredients

1 tablespoon vegetable oil (or olive oil)
4 pounds beef chuck roast
4 cups lemon-lime soda
1 1/2 teaspoons chili powder
1 teaspoon salt
1 tablespoon minced garlic (about 3 cloves)
1/4 cup lime juice (about 2 limes)

Prep Time5mins
Cook Time480mins
Servings8

Instructions

Heat a heavy 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and sear 4 pounds beef chuck roast until browned on all sides, about 2 to 3 minutes per side.

Transfer the roast to the bottom of a 5 to 8-quart slow cooker. Pour 4 cups lemon-lime soda over the roast. Sprinkle with 1 1/2 teaspoons chili powder, 1 teaspoon salt, and 1 tablespoon minced garlic.

Cover and cook on low for 8 hours, or until the beef is tender and shreds easily with a fork.

Use two forks or tongs to shred the beef directly in the slow cooker. Pour the juice of 1/4 cup lime juice over the shredded meat and mix well.

Serve hot as desired.