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Slow Cooker Mexican Shredded Beef

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This Slow Cooker Mexican Shredded Beef is a tender, flavorful dish perfect for tacos, burritos, or bowls, slow-cooked to juicy perfection with authentic Mexican spices.

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 1 cup beef broth
  • 1 can (14 oz) diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • Juice of 1 lime
  • Fresh cilantro for garnish (optional)

Instructions

  1. Heat olive oil in a skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 3-4 minutes per side.
  2. Transfer the seared beef to the slow cooker.
  3. In a bowl, mix beef broth, diced tomatoes with green chilies, onion, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper.
  4. Pour the mixture over the beef in the slow cooker.
  5. Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is tender and easily shredded.
  6. Remove the beef from the slow cooker and shred it using two forks.
  7. Return the shredded beef to the slow cooker and stir to combine with the juices.
  8. Stir in lime juice just before serving.
  9. Garnish with fresh cilantro if desired and serve.

Notes

For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the slow cooker. Serve with warm tortillas, rice, or on top of nachos.

Find it online: https://foodsforyoursoul.com/slow-cooker-mexican-shredded-beef/