Name: Slow Cooker Mexican Shredded Beef Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 3-4 pound chuck roast; 1 ½ tablespoons chili powder; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 ½ teaspoons salt; 1 teaspoon black pepper; 4 ounces canned green chiles, chopped; 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)

Description

This Slow Cooker Mexican Shredded Beef recipe transforms a flavorful chuck roast into tender, juicy shredded meat infused with classic Mexican spices. Perfect for easy weeknight dinners, the beef is seasoned with chili powder, cumin, oregano, and simmered slowly with green chiles, onions, and a tangy tomato-lime broth until it falls apart effortlessly. Serve it in tortillas topped with pico de gallo, guacamole, or your favorite Mexican condiments for a deliciously satisfying meal.

Ingredients

Scale

Beef and Seasonings

3–4 pound chuck roast
1 ½ tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons salt
1 teaspoon black pepper

Additional Ingredients

4 ounces canned green chiles, chopped
1 medium onion, sliced into wedges
4 cloves garlic, minced

Liquid Mixture

2 tablespoons tomato paste
½ cup beef broth
¼ cup lime juice (about 2 limes)

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Instructions

Season and Prepare Beef: Place the chuck roast in your slow cooker. Generously season the meat on all sides with chili powder, cumin, oregano, salt, and black pepper to ensure full flavor absorption during cooking.
Add Vegetables and Liquid: Add the chopped green chiles, sliced onion wedges, and minced garlic around and on top of the beef. In a separate bowl, whisk together the tomato paste, beef broth, and fresh lime juice until well combined, then pour this mixture evenly over the beef and vegetables in the slow cooker.
Slow Cook the Beef: Cover the slow cooker with its lid and cook on the LOW setting for 8 to 9 hours, or alternatively, on HIGH for at least 5 hours. The beef is done when it is very tender and easily shredded with forks.
Shred the Beef: Remove the lid carefully to release steam. Using two forks, shred the beef directly in the slow cooker, mixing it with the cooked vegetables and juices to keep it moist and flavorful.
Serve: Serve the shredded beef hot with your favorite Mexican-style toppings such as tortillas, pico de gallo, guacamole, or sour cream for a delicious and versatile meal.

Notes

For extra flavor, sear the chuck roast in a hot skillet for 2-3 minutes per side before placing it in the slow cooker.
Adjust salt and chili powder to taste, depending on your preference for spice and seasoning.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Use the cooking juices as a sauce or to moisten tacos or burritos.
Serve with warm corn or flour tortillas for authentic Mexican flavor.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican