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This Slow Cooker Mexican Shredded Beef is fall-apart tender and loaded with deep, rich flavor. It’s terrific for tacos, enchiladas, and nachos or piled over rice and beans for burritos bowls. With so many yummy uses, you can let your imagination run wild!
If you’ve been following A Southern Soul for any time, you know what a fan I am of the slow cooker. It’s easy to use, gives me back time, saves clean-up, and can turn inexpensive ingredients into something amazing.
There are some recipes that are a natural fit for slow cooking. Mexican Shredded Chicken, Sweet & Savory Ham, and Irish Pot Roast are a few of those, and at the top of my list to make when it comes to using my crockpot. They are all super flavorful, easy to make, and do double and triple duty at mealtime.
Slow Cooker Mexican Shredded Beef is now proudly added to that list of great slow cooker recipes. This recipe has just the right amount of delicious ingredients which means there’s no need for a bunch of prep-work. Just load up the crockpot, set the timer then wait for the magic to happen.
What Goes In This Recipe?
- Beef Chuck Roast
- Onion
- Garlic Cloves
- Green Chilies
- Chipolte Peppers
- Cumin
- Oregano
- Smoked Paprika
- Beef Broth
- Lime Juice
- Apple Cider Vinegar
- Salt and Pepper
How To Make Slow Cooker Mexican Shredded Beef
- First, place the sliced onion in the bottom of the slow cooker. Next, lay the beef roast on top of the onions. Sprinkle the chopped garlic around the sides of the roast.
- In a small bowl, (I use a large measuring cup) add the beef stock, chopped chipotles, green chilies, lime juice, and vinegar. Whisk together and pour around the edge of the roast.
- Sprinkle cumin, oregano, smoked paprika, salt, and pepper on top of the meat. Cover and set the timer to 8 hours on low, or 4 for high heat.
- When the roast is done, remove it from the pot and shred using 2 forks. Drain off ¾ liquid from crockpot and add the beef back in. Gently toss the meat in the juices and serve!
Can Mexican Shredded Beef Be Frozen?
Absolutely! It’s a great make-ahead, freezer-friendly meal. Just follow the directions for cooking then let the meat cool. Place it in a freezer-safe container or ziptop bag for up to 3 months.
More Crock Pot Recipes You’ll Love…
- Crock Pot Chicken Parmesan
- Crock Pot Country Style Pork Ribs
- Crock Pot Chicken Thighs
- Slow Cooker Shredded Mexican Chicken
- 5-Ingredient Crock Pot Buffalo Chicken
Equipment
Ingredients
- 1 3-pound beef chuck roast
- 1 medium onion, sliced
- 4 cloves garlic, chopped
- 1 4 ounce can green chilies
- 2 chipotles, chopped
- ½ cup beef broth
- 2 tablespoon apple cider vinegar
- 2 limes, juiced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Layer sliced onion in the bottom of the slow cooker. Place chuck roast on top of onions. Sprinkle chopped garlic around the side of the beef.
- In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar, and lime juice, whisk together then pour over the roast. Sprinkle the top of the roast with cumin, oregano, smoked paprika, salt, and pepper. Place lid on the slow cooker and set the timer to 8 hours for low OR on high for 4 hours.
- When the roast is done, remove it from the slow cooker and shred using 2 forks. Drain off ¾ of the liquid from the pot. Add shredded beef back into the pot and gently toss with remaining juice. Serve immediately.
- ***Can be frozen in a freezer-safe container for up to 3 months.
- ***Place remaining chipotles in a ziptop bag and freeze for later use.
Want To Know More About Slow Cooking?
If you are new to cooking with a Crock Pot or just don’t know where to start, I’ve got something to help. I’ve put together a helpful guide with tips and recipes to get you using a slow cooker like a pro!
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Absolutely wonderful! A great option for cooking chuck roast
Thanks, Barbara! I appreciate the outstanding rating as well.
~Donya
Hello Donya, I can’t wait to this recipe especially after reading he reviews! Could you use dried chipotle pepper in place of the peppers? If so, how much would you use?
You sure can. Depending on how hot you’d like it, you’ll need to use your discretion. Maybe start with 1/2 teaspoon.
Keep me posted!
~Donya
So flavorful. My whole family loves it! I made it in my pressure cooker on high for 1 hour and it’s perfect.
Hey there Melanie!
I am so happy to hear that you and your family enjoyed this recipe, making it in the pressure cooker was a great idea! Thank you so much for your kind words and your fantastic rating, I really appreciate your support!
~Donya
Hello, I hope you’re having a beautiful day!! I was wondering, if I could use boneless Pork ribs, vs the beef? I want to shred and serve in a very similar manner, and wanting to use a salsa Verde vs the Adobo y Chiles verdes.Verdes.. but every recipe I’ve come across has had a sugar or combo of sugars in the mix. I don’t want sweet. Please help 🙏
Hey there Brandi!
Thank you so much for your interest in this recipe, I think you’re going to love it! So I’ve never actually tried this recipe using boneless pork ribs, but I have an idea that I think would work well. My recommendation would be to combine the ingredients and flavors of this recipe with the cooking method described in my Crock Pot Country Style Pork Ribs Recipe. The temperature and cook time for my Pork Rib recipe will be perfect for the cut of meat you want to use, and then you can simply substitute in the ingredients and flavors in this shredded beef recipe. You can add in a tablespoon of sugar to offset the acidity of the limes and apple cider vinegar if you want, but that’s all based on your personal flavor preferences, it won’t change the texture or cook time of the dish at all. I hope this is helpful, let me know how everything turns out, I’d love to hear what you think!
~Donya