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Slow Cooker Mexican Shredded Beef
My Slow Cooker Mexican Shredded Beef practically melts in your mouth and explodes with flavor. Fall-apart tender beef, infused with rich, smoky spices, and the perfect hint of heat made easy with my slow cooker.
Equipment
- Two forks
Ingredients
- 3 pounds Beef chuck roast
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 cup Beef broth
- 4 ounces Diced green chiles, 1 can
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped, optional
Instructions
- Pat the chuck roast dry with paper towels. Season all sides with the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the roast for 2 to 3 minutes per side, until a deep brown crust forms.
- Place the diced onion and minced garlic in the bottom of the slow cooker.
- Transfer the browned roast to the slow cooker and pour the beef broth, diced green chiles, and lime juice around the meat.
- Cover and cook on low for 8 hours, or until the beef is fork-tender and easily pulls apart.
- Remove the roast from the slow cooker and place it on a cutting board or large platter.
- Shred the beef with two forks, discarding any large pieces of fat.
- Return the shredded beef to the slow cooker and stir it into the cooking liquid.
- Sprinkle with chopped cilantro, if desired, and serve warm.
Christina's Notes
Chuck roast is the best cut for this recipe because it becomes incredibly tender during the long cooking time.
Searing the beef before slow cooking adds an extra layer of flavor and is worth the few additional minutes.
For a spicier version, add a chopped jalapeño or a pinch of cayenne pepper to the slow cooker.
This shredded beef is perfect for tacos, burritos, enchiladas, rice bowls, nachos, quesadillas, or taco salads.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet with a splash of the cooking liquid or in the microwave until heated through.
Freeze cooled shredded beef and cooking liquid in freezer-safe containers for up to 3 months.
For meal prep, make the recipe a day ahead and refrigerate overnight. The flavor improves as it rests.