Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Shredded Beef Slow Cooker: Easy Recipe for Flavorful Meals

  • Author: Dottie
  • Total Time: 495 minutes
  • Yield: 6-8 servings 1x

Description

This Mexican shredded beef is a delicious slow-cooked dish made with tender beef chuck roast, spices, jalapeños, and lime juice. Ideal for tacos or burritos, it offers a flavorful taste of Mexico that’s sure to please any crowd. Enjoy it with warm tortillas and your favorite toppings!

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2–3 jalapeño peppers, sliced
  • 1 tablespoon lime juice
  • Fresh cilantro, for garnish
  • Tortillas, for serving
  • Optional toppings: avocado, sour cream, cheese, salsa

Instructions

  1. Trim any excess fat from the beef chuck roast.
  2. Pat the roast dry with paper towels.
  3. In a large skillet, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side.
  4. Remove the roast from the skillet and set aside.
  5. In the same skillet, add diced onion and sauté for 3-4 minutes until translucent.
  6. Add minced garlic and cook for an additional 1-2 minutes.
  7. Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for another minute until fragrant.
  8. Remove from heat and set aside.
  9. In the slow cooker, pour in beef broth and add the can of diced tomatoes (with juice).
  10. Add the sautéed onion and spice mixture, stirring to combine.
  11. Place the seared beef roast into the slow cooker, ensuring it is submerged in the liquid.
  12. Add sliced jalapeño peppers on top.
  13. Cover and cook on low for 8-10 hours or high for 4-6 hours until tender.
  14. Once cooked, remove the beef roast and place it on a cutting board.
  15. Shred the beef using two forks.
  16. Return the shredded beef to the slow cooker and mix with the juices.
  17. Stir in lime juice and adjust seasoning if necessary.
  18. Warm tortillas in a skillet or microwave.
  19. Place shredded beef mixture onto each tortilla.
  20. Top with optional toppings like avocado, sour cream, cheese, salsa, and cilantro.
  21. Fold the tortillas and enjoy!

Notes

  • Adjust the number of jalapeños based on your heat preference.
  • This dish can be served with various toppings to suit individual tastes.
  • Leftovers can be stored in the refrigerator or frozen for later use.
  • Prep Time: 15 minutes
  • Cook Time: 480 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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