Print

Slow Cooker Mexican Shredded Beef

Comforting Slow Cooker Mexican Shredded Beef plated on rustic dish
Print Recipe

Tender, flavorful shredded beef slow-cooked with authentic Mexican spices, perfect for tacos, burritos, and more.

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1 (14 oz) can diced tomatoes
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp lime juice
  • 2 tbsp fresh cilantro, chopped (optional)

Instructions

  1. Place the sliced onions and minced garlic at the bottom of the slow cooker.
  2. Rub the beef chuck roast with chili powder, cumin, smoked paprika, oregano, salt, and pepper, then place it on top of the onions.
  3. In a bowl, mix beef broth, diced tomatoes, chipotle peppers, and lime juice.
  4. Pour the mixture over the beef in the slow cooker.
  5. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shreds.
  6. Remove the beef from the slow cooker and shred with two forks.
  7. Return shredded beef to the slow cooker and stir to combine with juices.
  8. Sprinkle chopped cilantro on top before serving if desired.

Notes

For best flavor, let the shredded beef sit in the slow cooker on warm for 30 minutes before serving. Serve with warm tortillas, rice, or use as a filling for tacos and burritos.

Find it online: https://seasonedrecipe.com/slow-cooker-mexican-shredded-beef/