Slow Cooker Mexican Shredded Beef
Tender, flavorful Mexican shredded beef slow-cooked to perfection, ideal for tacos, burritos, or bowls. This easy recipe combines spices and beef for a rich, mouth-watering meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium-high heat. Season the beef chuck roast with salt and pepper, then sear on all sides until browned, about 3-4 minutes per side.
- Place the sliced onion and minced garlic at the bottom of the slow cooker.
- Transfer the seared beef roast on top of the onions and garlic.
- In a bowl, mix beef broth, diced tomatoes, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Pour the mixture over the beef in the slow cooker.
- Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and shreds easily.
- Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker, stirring to combine with the juices.
- Serve hot, garnished with chopped fresh cilantro, in tacos, burritos, or over rice.
Notes
For extra flavor, add a squeeze of fresh lime juice before serving or serve with avocado slices and sour cream.