Name: Slow Cooker Mexican Shredded Beef Recipe
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Cuisine: Mexican
Ingredients: 3-4 pound chuck roast; 1 ½ tablespoons chili powder; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 ½ teaspoons salt; 1 teaspoon black pepper; 4 ounces canned green chiles, chopped; 1 medium onion, sliced into wedges; 4 cloves garlic, minced; 2 tablespoons tomato paste; ½ cup beef broth; ¼ cup lime juice (about 2 limes)

Description

This Slow Cooker Mexican Shredded Beef recipe features a tender chuck roast slow-cooked to perfection with a zesty blend of chili powder, cumin, oregano, and lime juice. Ideal for tacos, burritos, or as a savory filling, this easy-to-make dish brings authentic Mexican flavors to your table with minimal effort. The long, slow cooking process ensures juicy, flavorful beef that effortlessly shreds for versatile serving options.

Ingredients

Scale

Beef and Seasonings

3-4 pound chuck roast
1 ½ tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons salt
1 teaspoon black pepper

Additional Ingredients

4 ounces canned green chiles, chopped
1 medium onion, sliced into wedges
4 cloves garlic, minced
2 tablespoons tomato paste
½ cup beef broth
¼ cup lime juice (about 2 limes)

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Instructions

Prepare and Season the Beef: Place the chuck roast in the slow cooker, and season it evenly with chili powder, ground cumin, dried oregano, salt, and black pepper. Add chopped canned green chiles, sliced onion wedges, and minced garlic around the beef for enhanced flavor.
Mix and Add Sauce: In a separate bowl, whisk together the tomato paste, beef broth, and fresh lime juice until smooth. Pour this mixture over the seasoned beef and vegetables in the slow cooker, ensuring everything is nicely coated.
Slow Cook the Beef: Cover the slow cooker with its lid and cook the beef on LOW for 8-9 hours, or on HIGH for at least 5 hours, until the meat becomes tender enough to shred easily.
Shred and Serve: Carefully remove the lid, then use two forks to shred the beef directly in the slow cooker, mixing it gently with the cooking juices. Serve hot with your favorite toppings such as tortillas, pico de gallo, and guacamole.

Notes

For best results, choose a chuck roast with good marbling to ensure tenderness and flavor.
If short on time, cooking on HIGH for 5 hours is a good alternative to the LOW setting.
The shredded beef is versatile and can be used in tacos, burritos, nachos, or even as a protein topping for salads.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Adjust seasoning to taste before serving, adding extra lime juice or salt if desired.