Description
A flavorful and tender Slow Cooker Mexican Shredded Beef recipe that’s perfect for tacos, burritos, or served with your favorite sides. This easy-to-make dish uses a chuck roast slow-cooked with chili powder, cumin, oregano, lime juice, and green chiles for authentic Mexican-inspired flavors.
Ingredients
Scale
Beef and Seasonings
- 3-4 pound chuck roast
- 1 ½ tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Vegetables and Flavorings
- 4 ounces canned green chiles, chopped
- 1 medium onion, sliced into wedges
- 4 cloves garlic, minced
Liquids
- 2 tablespoons tomato paste
- ½ cup beef broth
- ¼ cup lime juice (about 2 limes)
Instructions
- Season and Prepare the Beef: Place the chuck roast in the slow cooker. Season the roast evenly with chili powder, ground cumin, dried oregano, salt, and black pepper, ensuring all sides are coated. Add chopped green chiles, sliced onion wedges, and minced garlic over and around the meat to infuse flavor throughout cooking.
- Mix Liquids and Cook: In a small bowl, whisk together tomato paste, beef broth, and freshly squeezed lime juice until smooth. Pour this mixture evenly over the beef and other ingredients in the slow cooker. Cover with the lid and cook on LOW heat for 8 to 9 hours, or on HIGH heat for at least 5 hours, until the beef becomes fork-tender and shreds easily.
- Shred the Beef: Once cooking is complete, remove the lid and transfer the beef to a large cutting board or plate. Using two forks, shred the beef finely, breaking it apart into bite-sized pieces. Return the shredded beef to the slow cooker to soak up the juices if desired, or serve immediately.
- Serve with Toppings: Enjoy the shredded beef as a filling for tacos, burritos, or alongside rice and beans. Top with your favorite accompaniments such as fresh pico de gallo, guacamole, sour cream, or shredded cheese for a delicious and authentic Mexican meal.
Notes
- For a spicier version, add a diced jalapeño or hot sauce of choice before cooking.
- The shredded beef can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- If you don’t have a slow cooker, you can use an Instant Pot with the slow cook function or pressure cook for about 60-70 minutes.
- Leftover juices from the slow cooker can be used as a flavorful sauce for the beef or to moisten tortillas.
