Slow cooker Mexican beef
320 cals, 30p, 3c, 20f (per meal)
2 tbsp (30mL)
1 tbsp (6g)
2 tsp (5g)
1/2 cup (120mL)
2 lbs (907g)
1 medium (2-1/2" dia) (110g)
2 tsp (6g)
1
Mix the spices plus some salt in a small bowl and rub the spice mixture over the entire roast.
2
Place the sliced onion on the bottom of the crock pot and place the roast on top. Drizzle the lime juice over the roast and pour in the beef broth.
3
Cover and cook on low for 8-10 hours until beef is tender.
4
Shred the beef with two forks and stir to combine with onions and juices. Serve.