Description
This Slow Cooker Mexican Shredded Beef recipe is a delicious and versatile dish that’s perfect for tacos, burritos, rice bowls, or nachos. The beef is tender, flavorful, and easy to make in the slow cooker.
Ingredients
Scale
Beef:
- 3 pounds beef chuck roast
Seasonings:
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1/4 cup tomato paste
- 1/2 cup beef broth
- 2 tablespoons apple cider vinegar or lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1–2 chipotle peppers in adobo sauce, chopped (optional for heat)
Instructions
- Prepare the Beef: Sear the beef roast on all sides until browned. Transfer to the slow cooker.
- Prepare the Sauce: Whisk together diced tomatoes, tomato paste, beef broth, vinegar or lime juice, spices, salt, pepper, and chipotle peppers.
- Cook: Pour the sauce over the beef in the slow cooker. Cook on low for 8–10 hours or on high for 4–5 hours.
- Shred and Serve: Remove beef, shred, return to the pot, and combine with juices. Serve as desired.
Notes
- This shredded beef can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- For a leaner option, use beef brisket or round roast.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
