Slow cooker Mexican shredded beef turns out tender, juicy, and packed with complex, savory flavor. It's perfect for making tacos, nachos, quesadillas, and more!
I love a good slow cooker meal. This Mexican shredded beef turns out perfectly tender, juicy, and full of savory flavor with about 5 minutes of prep. Once assembled, the slow cooker does all the work for you!
By dinnertime you'll have flavorful shredded beef that can be assembled into tacos, burritos, or whatever variation your heart desires. Serve it with some tortillas, pico de gallo, and guacamole and you're all set.
Do you enjoy meal prepping? Shredded beef leftovers reheat beautifully, so it's perfect for assembling lunches for the entire week.
Ingredients and substitutions
- Beef - One 3-4 pound chuck roast works well for this recipe. Any tough cut of beef with marbling works well in this recipe. Shoulder roast, round roast, or brisket are great alternatives.
- Aromatics - Onion and garlic add flavor to the recipe. Four cloves of garlic could be substituted with 1 teaspoon of garlic powder if needed.
- Seasoning - This recipe calls for a significant amount of seasoning. Don't worry, as long as you're using the proper size of meat, it won't turn out over-seasoned or salty! Chili powder, cumin, oregano, salt, and pepper add depth of flavor to the meat.
- Chiles - One can of hot or mild green chiles adds flavor and a little heat to the roast.
- Tomato paste - Adds depth and savory flavor to the roast.
- Lime juice - Adds a bit of acidity and brightness to cut through the richness of the beef roast. Liquid also helps keep the roast juicy while cooking.
- Beef broth - Adds savory flavor and a bit of liquid to the slow cooker to prevent burning or drying out on the bottom.
Tips and tricks
Use a properly sized slow cooker - For a 3-4 pound chuck roast, I use a 3 quart slow cooker. Make sure your slow cooker is filled about ½ to ¾ full. The lid must fit securely on top without any gaps (this slows down cooking time). You also don't want to use a slow cooker that's too large - all the extra surface area causes faster evaporation and can dry out the beef.
Don't lift the lid - This recipe doesn't require any stirring or flipping, so don't be tempted to remove the lid from your slow cooker. This slows down cooking time substantially, especially if you're lifting the lid repeatedly throughout the day.
For best flavor, don't omit ingredients - This may seem obvious, but if you'd like a juicy, tender, and flavorful roast, don't omit any of the listed ingredients. Check out the 'ingredients and substitutions' section above to understand what each ingredient adds to the recipe.
Frequently asked questions
I like chuck roast because it's easy to find at my local grocer. Any cut of beef that's tough and has marbling works great for a slow cooker recipe. Beef shoulder and brisket are also great options.
- Don't lift the lid of your slow cooker - this releases moisture and heat, which increases cooking time and can dry out the meat if it's done repeatedly.
- Store leftover meat with some of the liquids from the slow cooker. Reheat the meat in some of the liquids to ensure it turns out juicy and tender.
Tacos (shown above)
Nachos
Quesadillas
Burritos
Enchiladas
Sliders
Toss with scrambled eggs
Burrito bowls
Breakfast burritos
Loaded baked potato topping
For an easy meal, serve Mexican shredded beef with tortillas and a few of your favorite toppings, like guacamole, pico de gallo, and sour cream. For a fun family dinner idea, make a toppings bar with shredded cheese, salsa, fresh cilantro, pickled jalapenos, steamed rice, Mexican rice, shredded lettuce, refried beans, and black beans.
USDA recommends using leftover cooked beef within 3-4 days when stored in a tightly sealed container in the refrigerator.
If your roast isn't done in the recommended times below, here are a few things to consider:
- Does the lid fit securely on the slow cooker without gaps?
- Did you lift the lid throughout the day to check on your roast?
- Are you using an older slow cooker?
All of these reasons can cause your roast to cook slower and require extra cooking time. Newer slow cookers tend to cook a little faster than older varieties. While there's nothing wrong with an older slow cooker, you may want to keep this in mind when using one.
Recommended
📖 Recipe
Slow Cooker Mexican Shredded Beef
Ingredients
- 3-4 pound chuck roast
- 1.5 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1.5 teaspoons salt
- 1 teaspoon pepper
- 4 ounces canned green chiles
- 1 medium onion, sliced into wedges
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup beef broth
- ¼ cup lime juice, about 2 limes
Instructions
- In the bowl of a 3-quart slow cooker, add beef roast. Season all over with chili powder, cumin, oregano, salt, and pepper. Add chiles, onion, and garlic to the slow cooker.
- In a bowl, add tomato paste, beef broth, and lime juice. Whisk to combine. Pour over beef roast and cover securely with lid.
- Cook on low heat for 8 to 9 hours or on high for 5+ hours.
- Remove lid and shred beef with a fork. Serve with tortillas, pico de gallo, and guacamole (or your favorite toppings).
Equipment Recommendations
Notes
- Chuck roast can be substituted with beef shoulder, brisket, or any tough, marbled cut of beef.
- Slow cooking time can vary based on the model and age of your slow cooker as well as the cut and shape of your beef. To ensure roast cooks efficiently, make sure lid is flush with the slow cooker and do not lift the lid during the cooking process.
- Leftover beef will keep for 3-4 days in a tightly sealed container in the refrigerator. Store beef with a bit of the liquid from the slow cooker to ensure leftovers reheat nice and juicy.
- Use shredded beef for tacos, burritos, bowls, nachos, quesadillas, taquitos, or enchiladas.
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