Slow Cooker Mexican Shredded Beef

A serving bowl filled with Mexican shredded beef.

Slow Cooker Mexican Shredded Beef

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!

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Author Heather

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).

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.

Nutrition