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Slow Cooker Mexican Shredded Beef

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Tender and flavorful Mexican-style shredded beef made effortlessly in a slow cooker. Perfect for tacos, burritos, or bowls.

Ingredients

Scale
  • 3 lbs chuck roast
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup lime juice (about 2 limes)
  • 1/4 cup orange juice
  • 1/2 cup beef broth
  • 1 (14 oz) can fire-roasted diced tomatoes
  • 2 tablespoons tomato paste

Instructions

  1. Heat olive oil in a skillet over medium-high heat and sear the chuck roast on all sides until browned.
  2. Place the roast in the slow cooker and add chopped onion and minced garlic.
  3. In a small bowl, mix chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Sprinkle over the beef.
  4. Pour in lime juice, orange juice, and beef broth.
  5. Add diced tomatoes and tomato paste. Stir slightly to combine, coating the beef with the mixture.
  6. Cover and cook on low for 8–10 hours or high for 4–5 hours, until beef is very tender and shreds easily.
  7. Remove beef from slow cooker and shred with two forks. Return shredded beef to the slow cooker and mix with the juices.
  8. Cook uncovered on low for an additional 20–30 minutes to let the flavors meld, if desired.
  9. Serve hot in tacos, burritos, bowls, or over rice.

Notes

  • For a spicier version, increase cayenne or add chopped jalapeños.
  • Can be made a day ahead; flavors improve overnight.
  • Freezes well for up to 3 months.
  • Great with fresh toppings like cilantro, avocado, or pickled onions.

Nutrition

Keywords: Mexican shredded beef, slow cooker beef, crockpot beef, beef tacos, shredded beef recipe

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