Slow Cooker Mexican Shredded Beef

This Slow Cooker Mexican Shredded Beef is packed with rich, bold flavors and practically melts in your mouth. Perfect for tacos, burritos, or bowls, this easy recipe is set-it-and-forget-it simplicity at its best. With a slow cooker, you can create a tender, juicy beef that’s loaded with Mexican spices, making it an instant family favorite for busy weeknights or weekend gatherings.

One of our favorite weeknight meals is tacos, but making something extra special is always a hit with my family. The first time I made this Slow Cooker Mexican Shredded Beef, everyone kept coming back for seconds – and then, we barely had enough left for lunch the next day! Now, it’s become a staple in our home, especially on nights when we want a comforting meal with minimal effort. This recipe always reminds us of taco nights together, filled with laughter, flavor, and that unmistakable aroma filling the kitchen.

Why You’ll Love Slow Cooker Mexican Shredded Beef

•Unbeatable Flavor: Rich and flavorful, with classic Mexican spices that soak into the beef over hours of slow cooking.

•Versatile: Perfect for tacos, burritos, enchiladas, quesadillas, or even served over rice for a filling bowl.

•Effortless: Simply add everything to the slow cooker, let it cook, and enjoy – it’s that easy!

•Great for Meal Prep: Make a large batch, and have ready-to-go meals for days!

Ingredients Notes for Slow Cooker Mexican Shredded Beef

•Chuck Roast: This cut of beef is ideal for slow cooking, as it becomes tender and flavorful over time.

•Beef Broth: Adds moisture and helps infuse all the flavors into the beef.

•Spices: Cumin, paprika, chili powder, garlic powder, and oregano for that authentic Mexican taste.

•Chipotle Peppers in Adobo Sauce: Adds a smoky, slightly spicy flavor to the beef. Adjust for heat level.

•Onion and Garlic: Adds aromatic depth and enhances the beef’s natural flavor.

Recipe Steps

1. Prep the Beef: Pat the chuck roast dry, then season with salt and pepper on both sides.

2. Layer the Ingredients: Place the beef in the slow cooker. Add chopped onions, minced garlic, beef broth, chipotle peppers, and all spices over the top.

3. Cook Low and Slow: Cover and cook on low for 8-10 hours, or until the beef is tender and shreds easily with a fork.

4. Shred and Serve: Remove the beef from the slow cooker, shred it using two forks, then return it to the slow cooker to soak up any remaining juices.

5. Serve: Enjoy with your favorite tortillas, rice, or as a filling for tacos, burritos, and more.

Storage Options

•Refrigerate: Store in an airtight container for up to 4 days.

•Freeze: Store in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.

•Reheat: Reheat on the stovetop over medium heat or in the microwave.

Variations & Substitutions

•Milder Flavor: Reduce or omit the chipotle peppers for a milder taste.

•Add Veggies: Add bell peppers or tomatoes to the slow cooker for an extra burst of flavor and texture.

•Instant Pot Option: Cook on high pressure for 60 minutes with a natural release for similar results.

Frequently Asked Questions

Q: Can I make this recipe spicier?

A: Yes! Add extra chipotle peppers or a pinch of cayenne for a spicier kick.

Q: Can I use a different cut of beef?

A: Absolutely. Brisket or beef short ribs also work well for this recipe, though cooking times may vary slightly.

Q: What sides go well with Mexican shredded beef?

A: Serve with rice, beans, or a fresh salad. It’s also perfect with guacamole, sour cream, and fresh salsa!

Why You’ll Love Slow Cooker Mexican Shredded Beef

This Slow Cooker Mexican Shredded Beef is a recipe that will bring everyone to the table. With its delicious aroma, tender texture, and rich flavor, it’s destined to be a favorite you’ll come back to time and again! 🌮

Slow Cooker Mexican Shredded Beef

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Course: Main Course

Kitchen: Mexican

Prep Time: 10 minutes minutes

Total Time: 8 hours hours

Servings: 6

Ingredients

 

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• ▢ 3-4 lb beef chuck roast
• ▢ Salt and black pepper to taste
• ▢ 1 tablespoon olive oil
• ▢ 1 large onion chopped
• ▢ 4 cloves garlic minced
• ▢ 1 can 14.5 oz diced tomatoes (or fire-roasted tomatoes for extra flavor)
• ▢ 1/2 cup beef broth
• ▢ 1/4 cup lime juice about 2 limes
• ▢ 1 tablespoon chili powder
• ▢ 1 tablespoon ground cumin
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1/2 teaspoon cayenne pepper optional, for heat
• ▢ 1-2 bay leaves
• ▢ Fresh cilantro chopped (for garnish, optional)

Instructions

• Season and Sear the Beef: Generously season the beef chuck roast with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Transfer to the slow cooker.
• Add Remaining Ingredients: Add the chopped onion, minced garlic, diced tomatoes, beef broth, lime juice, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the slow cooker. Add the bay leaves.
• Slow Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and can be easily shredded with a fork.
• Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. Discard any large pieces of fat. Return the shredded beef to the slow cooker and stir it into the juices.
• Serve: Serve the shredded beef with tortillas, rice, or over a salad. Garnish with fresh cilantro if desired.