Description
This Slow Cooker Mexican Shredded Beef recipe features tender, flavorful beef chuck roast cooked low and slow with a blend of spices, tomatoes, and fresh herbs. Perfectly seasoned and juicy, it’s ideal for tacos, burritos, quesadillas, or rice bowls, making for an effortless and delicious meal any day of the week.
Ingredients
Scale
Beef and Seasonings
- 2 1/2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Liquids and Extras
- 1 cup beef broth
- 1 can (10 ounces) diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Sear the Beef: Heat the olive oil in a skillet over medium-high heat. Sear the chuck roast for 2 to 3 minutes per side until browned to lock in flavors and enhance the beef’s texture.
- Prepare the Slow Cooker: Transfer the seared roast to the slow cooker. Surround it with the sliced onion and minced garlic for added aroma and depth.
- Mix the Sauce: In a bowl, whisk together beef broth, diced tomatoes with green chilies, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper until well combined.
- Cook the Beef: Pour the sauce mixture over the beef in the slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender and shreds easily.
- Shred the Beef: Remove the beef from the slow cooker and shred using two forks.
- Combine and Serve: Return the shredded beef to the slow cooker juices. Stir in lime juice and chopped fresh cilantro to brighten the flavors before serving.
Notes
- This shredded beef is versatile—great for tacos, burritos, rice bowls, quesadillas, or nachos.
- For richer flavor, allow the shredded beef to sit in the cooking juices for 15 minutes before serving.
- Leftovers store well in the fridge for up to 4 days and freeze nicely for up to 3 months.
