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Slow Cooker Mexican Shredded Beef

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This Slow Cooker Mexican Shredded Beef is tender, flavorful, and perfect for tacos, burritos, or rice bowls. It’s an easy, hands-off recipe that brings authentic Mexican spices to your table.

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1 (14 oz) can diced tomatoes with green chilies
  • 2 chipotle peppers in adobo sauce, chopped
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp lime juice
  • 2 tbsp fresh cilantro, chopped (optional)

Instructions

  1. Place sliced onions at the bottom of the slow cooker.
  2. Rub the beef chuck roast with salt, pepper, cumin, chili powder, smoked paprika, and dried oregano.
  3. Place the seasoned beef on top of the onions in the slow cooker.
  4. In a bowl, mix beef broth, diced tomatoes with green chilies, minced garlic, chopped chipotle peppers, and lime juice.
  5. Pour the mixture over the beef.
  6. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is very tender.
  7. Remove the beef from the slow cooker and shred it using two forks.
  8. Return shredded beef to the slow cooker and stir to combine with juices.
  9. Garnish with fresh cilantro if desired and serve.

Notes

For added flavor, serve with warm tortillas, fresh avocado slices, and a squeeze of extra lime juice. Leftover shredded beef works great in quesadillas or nachos.

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