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Slow Cooker Mexican Shredded Beef

plate of slow cooker Mexican shredded beef


This Slow Cooker Shredded Beef is perfect in classic tacos or lettuce wraps or paired with rice or roasted vegetables. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.

How To Make Slow Cooker Shredded Beef

For this tasty Mexican dish made in a Crock Pot (or slow cooker), you need the following ingredients:

  • beef chuck roast
  • Sea salt and black pepper to taste
  • onion
  • jalapeno
  • ground cumin
  • garlic powder
  • smoked paprika
  • chipotle powder
  • dried Mexican oregano
  • canned tomatoes with green chilies
  • beef stock
  • fresh lime juice

To make it, you start by preparing your Crock Pot (slow cooker) by spraying the bottom and sides with non-stick cooking spray.

Generously season the beef with salt and pepper on all sides and place it in a slow cooker crock. Add all of the remaining ingredients, cover, and cook on low for 8 hours.

When it has finished cooking, remove the lid and shred the beef with two forks while it is still inside the slow cooker. Allow the shredded beef to marinate in the warm cooking juices for 5 minutes to absorb more flavor.

Transfer the shredded beef from the slow cooker to a serving platter with tongs, allowing the excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!

Tip: For best results, allow the meat to cook on low for at least 8 hours.

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4.6 from 5 votes

Slow Cooker Mexican Shredded Beef

This Slow Cooker Mexican Shredded Beef is one of those super easy and incredibly versatile recipes that can be served in so many ways.
Course Main Dishes
Cuisine Mexican
Keyword beef, main dish, Mexican, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 people
Calories 363kcal
Author Lynda

Ingredients

  • lbs. beef chuck roast
  • Sea salt and black pepper to taste
  • ½ medium yellow onion diced
  • 1 medium jalapeno thinly sliced
  • t. ground cumin
  • 1 t. garlic powder
  • ½ t. smoked paprika
  • ½ t. chipotle powder
  • 1 t. dried Mexican oregano
  • 1 10- oz. can tomatoes with green chilies
  • 1 c. beef stock
  • 1 T. fresh lime juice

To serve:

  • 1/3 c. fresh cilantro chopped
  • 2 large limes cut into 8 wedges each

Instructions

  • Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
  • Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.
  • When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
  • Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!

Video

Nutrition

Calories: 363kcal | Carbohydrates: 4g | Protein: 37g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 244mg | Fiber: 1g | Sugar: 2g

This is another great low-carb and keto-friendly recipe, very much like Instant Pot Pork Carnitas.

This dish pairs well with cauliflower rice – for those who are low-carb, and also cilantro lime rice for those who aren’t on a diet.

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