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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?
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How many does it serve ??
Delicious! It’s a family favorite.
Absolutely delicious. I did a 5.8kg roast cut up into 2″ cubes, slowcooked for 24 hours, for a campfire evening picnic nachos meal. Got rave reviews from the guests.
Sounds terrific!
~Donya
The first time I stumbled upon this great recipe, there was a great list of “serve with” recipes including Mexican rice pinto beans and a fantastic tomato, cucumber onion salad that my family eats (a variation of) regularly.
I miss those related links that help to make a dish into a great full meal package.
Hey Alanda! I still have related recipes. You can also see a list of similar recipes on the top of the post when you scroll through. I hope this helps.
~Donya
Should the liquid cover the meat when you put it in the slow cooker?
Follow the recipe per the ingredients and instruction. Don’t worry about where the liquid comes to.
Enjoy the recipe.
~Donya
DELISH! This will become a regular staple in our home!
THANK YOU for the terrific rating!
~Donya
My whole family loved this, including my hard to please teens!!! Followed recipe exactly. Served with flour tortillas, cheese, pico de gallo, avocado & broccoli slaw. Absolutely scrumptious! Better than going out for tacos! Thanks for this wonderful recipe!
Phia, you’ve made my day! I’m so glad everyone enjoyed the recipe and I really appreciate the outstanding rating.
Have a great day,
~Donya
I would love to try this recipe, but can I make it with out chilies
Sure, just know that the flavor will not be the same.
~Donya
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
Hi there! What is the spice level on this recipe? I have a 1 and 3 year old that would also be eating this. Thank you!
Hey there Kristen!
Thank you so much for your interest in this recipe, I think you’re really going to like it! One of the best parts of this recipe is it isn’t that spicy, the only ingredients with a little kick of heat are the chipotle peppers and the green chilies. My recommendation, if you’re making this for younger kids, would be to completely leave out the green chiles and the chipotle peppers. While they’re tasty ingredients, it won’t really change the texture or the cooking process for this recipe so you can simply not include them. I would also add extra lime juice, using a total of 3 limes instead of 2, just to compensate for the liquid from the canned chilies. I really hope this helps, and I hope y’all enjoy the recipe, let me know how everything turns out!
~Donya
excellent!
thank you, this is the go to!
a big hello from Sundre Canada…
Hey there Rita!
Wow! I am so happy to hear that y’all enjoyed this recipe, thank you so much for this fantastic rating. If you liked this recipe you should check out my Slow Cooker Shredded Mexican Chicken, it’s similar to this beef recipe but I switched up the flavors a little bit. Thank you so much for your kinds words of support, if you ever have any questions about a recipe please don’t hesitate to ask!
~Donya
If I have a 3 pound roast do I have to double any of the ingredients
Hey there Leslie!
That is the perfect size roast for this recipe, you can just follow the directions as they are shown and it’ll turn out great! Thank you so much for your interest in this recipe, if you have any more questions feel free to ask! Happy Holidays!
~Donya
Thank you this recipe, Donya! What a hit it made for last evening get together with close friends! I followed your directions except didn’t add all the hot green chillies, They really like it that way. I made some big rolls and some used them for sandwiches! Others like the Greek green beans and the baked potatoes.
We went through 6 bottles of wine. Thank you, again!
Hey there Christine!
Wow! I am so happy to hear this recipe went over well, it sounds like y’all had a lovely meal! Thank you so much for your phenomenal rating and your kind words, I really appreciate your support. I hope you have a great Labor Day Weekend!
~Donya
Definately a really good recipe, a keeper. When I made this, my husband said this is the best shredded beef we have ever had and I hope you kept the recipe. Thank you for sharing!! Making it again tonight.
Hey there Jeannie!
Wow! Y’all are so sweet, thank you so much for your kind comment and your phenomenal rating! I am thrilled to hear y’all have been enjoying this recipe, it’s one of my favorites simply because you can prepare it in the morning and then just forget about it until you’re hungry for dinner. If you liked this recipe you should check out my Crock Pot Chicken Thighs, it’s another easy Crockpot recipe, let me know what you think if you give it a try! Thank you so much for your support!
~Donya
Could you use a instant pot for this too since I have one and I was just wondering. Also I like making this recipe though
Hey there Rhonda!
Thank you so much I appreciate it! That’s a great question, and honestly I wouldn’t necessarily recommend using an instant pot. The recipe is written for a slow cooker or crockpot because you’ll want your beef to cook low and slow so it gets nice and tender, I usually use my instant pot for things more like rice dishes, beans, or Mac n Cheese. You can always play around with the timing in an instant pot, but I would use a slow cooker if you have one. I hope this helps! Let me know if you end up trying it in an Instant Pot, I’m curious!
~Donya
How spicy is it with the addition of chipotles and green chiles?
Hey there Jessica!
That’s a great question! I would say the chipotles and green chilies definitely add a kick to this dish, but its not SUPER spicy. The heat blends into the meat and the other spices for a richer flavor, but if you don’t like spicy I would recommend just taking them out of the recipe. The dish will turn out perfectly fine without the chipotles and chilies, it all just depends on personal preference. If you try the recipe, let me know what you think! Hope you’re having a great summer!
~Donya
Ok y’all, definitely one of the most flavorful roasts I’ve ever made! 😍 to be totally transparent, I’m lazy and do the things the easy way. So instead of chopping my garlic, I just smashed it with the side of the knife and threw it in. I had a 7 oz can of whole green chilies and instead of buying a new smaller can with chopped chilies or chopping them myself, I tossed all the green chilies (no liquid) + a whole 7 oz can of chipotles in adobo (with sauce) in a food processor with the beef broth and whizzed it up. Then mixed that with the rest of the ingredients (spices included) and poured over the meat. I knew I’d be leaving it alone all day while I was out, and for way longer than 8 hours (ended up being 8.5 hours cook time and 5 hours kept warm), so I did add some beef broth to the bottom of the crock pot so it didn’t burn as I wasn’t sure if there was enough liquid since I did use more chipotles and the adobo sauce. It was SO tender that it was falling apart as I transferred it to a bowl and I shredded it with one fork, no joke. I added some of the broth/cooking juices into the shredded beef and I literally haven’t stepped away from the bowl yet. SO SO YUMMY. Just a note, if you follow what I did with the whole can of chipotles and adobo sauce, it WILL be spicy and it WILL build on you as you eat. But tbh, I think the whole food processor cheat is the way to go! 👍🏻 Will be my go to beef crockpot recipe from now on!!!
Hey Heather!
Oh my goodness gracious, what an incredibly kind comment to receive, thank you so much! I am so glad you enjoyed this recipe, it’s definitely a favorite in my family. It sounds like you made this dish really work for you, which is was cooking is all about. Thank you so very much for your rating and your support!
~Donya
Sounds delightful! Can’t wait. What is the serving size here? Maybe I missed it… but approximately how many people does this serve? Thank you!
Hey Alma!
Thank you so much for your lovely comment and your rating! I am so glad you’re going to try this recipe, my family goes crazy over it! When you use a 3 pound chuck roast, you’ll end up with about 4-6 servings of food depending on your portion sizes. I really hope you like this, let me know how it goes!
~Donya
Turned out great. The only change I made was using 1 qt. Canned venison on low for 4 hours. Huband is a hunter and always looking for new ideas. Thank you.
Hey Michelle!
Thanks so much, I am really glad you enjoyed this recipe! You gotta love these low and slow recipes you can just pop in and forget about! Thanks so much for your rating!
~Donya
This is in my crockpot now cooking, and I can’t wait for dinner! One question I have, just wanted to confirm how much beef for the recipe? I wasn’t sure if it was 1.3lbs. Or 1/3 lb.?
Hey Christina,
It’s a 1 and 1/3 pound roast. You can use a 1 to 2-pound roast and things will turn out great. I can’t wait to hear how you like it!
Have a great day,
~Donya
I thought it was just me 3 pound roast, not 1 and 1/3 pound roast.
Hey there BJ!
You are completely correct, the recipe calls for one 3 pound roast! I really hope you enjoy this one, it’s an absolute favorite of mine. Thanks for your interest in the recipe, let me know how you like it!
~Donya
Hi Donya,
HAPPY NEW YEAR!! I would like to try this recipe BUT I do NOT have a Slow Cooker..no space on the counter.. Is it possible for me to cook it in the oven or stove top. Your guidance would be much appreciate it.
Hey there!
I completely understand needing the counterspace! I would try cooking it in a stockpot/Dutch oven on a low heat over the stove. Add about 2 additional cups of beef broth to just cover the roast in your pot. It should cook for about 6-8 hours, after 6 hours it will be cooked so you just need to keep checking until you can shred it.
I hope this helps!
~Donya
Hi Donya,
Happy New Year!! I love all your recipes and I have tried quite a few with excellent reviews from the family..you do make me a better “chef”. With this particular recipe..what if I don’t have a crock pot? There is no room at the Inn or at the counter. Can I do it stove top or oven..or something? Please help and THANK YOU.
Hey there Liz,
Thank you for your sweet words I’m so happy you and your family are enjoying the recipes! What you’ll want to do with this recipe is either use a Dutch oven pot over the stove on a low heat or in the oven at about 275 degrees for about 3-4 hours. You’ll want to add extra beef broth to cover the roast if your cooking it in the oven.
Hope this helps, let me know how it goes!
~Donya
We love good mexican food and this one is a 10+. The best recipe we’ve come across. Wouldn’t change a thing!
WOW! Thanks, Mark.
I am so glad you like the recipe. Thank you for the great rating.
Have a wonderful day,
~Donya
If I wanted to cook this in my insta pot , what would be the recomended amount of time to cook.
Hey Freda.
I’ve not cooked a whole roast in the instant pot but the rule of thumb is for a beef roast, cook for 20 minutes per pound.
I hope this helps.
Have a great day!
~Donya
Can’t wait to try this recipe. Do you use chopped green Chiles or whole?
Hey Tabatha!
That’s a great question! I personally just put the whole can of green chiles into my crockpot as is, but if you want to chop them up you could, it won’t change the flavor or texture at all. I hope you enjoy this recipe, let me know how it goes!
~Donya
Please let me tell you, this is better than restaurant quality. I made “Wet Burritos” with the cooked meat! Added lots of Monterey Jack inside and out with Salsa layered on top before cheese. Served with a little Burrito Bar of diced tomatoes, green onions, sour cream and diced avocados with a lime squeezed over. Yum, Yum, Yum. I did sear the meat first in a cast iron skillet prior to putting in crock pot. This is so delicious! After shredding the beef, I added some of the juice from crock pot. Thank you for this recipe!
WOW!!! You have made my day and I’m doing a major happy dance.
Thank you for your kind words and the great rating. It sounds like you made an outstanding meal.
Have a wonderful day,
~Donya
I love all the flavors of this recipe! My daughter never eats leftovers, but she ate this 3 different times!!! Can I use chicken and chicken broth instead of beef and beef broth? I saw your recipe for chicken shredded tacos, but I really love all the spices in the recipe. Would chicken work as well?
Hey Amy. Thanks for your awesome comments! I’m so glad your daughter likes the recipe.
Yes, you can swap out the broth for veggie, too. You could cook chicken using all the ingredients for the beef if you want, it will be yummy.
I’m so glad to hear from you. Have a wonderful day!
~Donya
Should I sear the roast first?
Hey Kelly.
With this recipe, there is no need to sear the roast. You can if you prefer, but I don’t add in that extra step.
Enjoy the recipe!
~Donya
This is a huge hit with my family including my picky eaters. I have made it three times and will continue making it often. So easy and amazing flavor.
Hello Shelby!
I am thrilled that y’all enjoyed this recipe! It’s a favorite in my house, and I love it for the same reasons, it’s just a great worry free dinner. Thanks so much for your sweet comment and rating!
~Donya
I made this over the weekend and let it sit in the fridge overnight so I could skim the fat off in the morning. Wow was it well received. In addition to the beef broth I also included a 1/2 cup of Birria sauce to add even more Mexican flavors. The gang is already asking when will I make more. My roast was 4 1/4 lbs and it was perfect after 7 hours.
I love this! Thank you so much for sharing and I’m thrilled that everyone loved the recipe.
Have a great day,
~Donya
For the 4 1/2 lb roast did you have to double the other ingredients? About how many did that serve?
Hey Heather,
That is a great question. If you’re doing a 4.5 lb roast, you should double the dry spices (cumin, salt, pepper, paprika, and oregano) and then add an extra 1/4 cup of broth (3/4 cups broth total). You can also add extra lime juice, garlic, onions, and chipotles depending on personal preference. I hope this is helpful! Enjoy!
~Donya
Im gonna make this tomorrow. Do you use dried chipotles or a can chipotles in adobo? Im not sure where to get freshly smoked chipotles that arent dried unfortunately
Hey Jeremy!
Thanks for the great question. I use canned chipotle peppers in adobo. I use 2 to 3 then place the remaining chilies and sauce in a ziplock bag and freeze for later use.
I hope this helps.
Have a great weekend!
~Donya
If this turns out the way I think it will then it’s going to be a great weekend hehe
Could you please clarify the cooking instructions? The recipe says to set the timer for “8 hrs on high AND 4 hrs on low”. Is this correct, 12 hours total?
Hey Lisa.
Thanks for your question. Sorry if this was confusing. If you want to cook the roast on low, cook for 8 hours, or on high for 4. Standard slow cooking times apply here.
Hope this helps! Enjoy the recipe.
~Donya
Can I use canned chipotle peppers in abadonda sauce if can’t find fresh peppers
Hey there!
You sure can. I’ve used both depending on what I found at the grocery. The recipes will turn out great either way.
Have a great day,
~Donya
How many cans of chipotle in abondonda sauce would you substitute?
I’d use about 1/2 of a can. You can add more if you want a more intense flavor.
Enjoy!
~Donya
Hi Donya, I think my family will love this recipe. Can I put my roast, frozen, in the crock pot?
Hey there!
I would not cook the roast from frozen. This recipe is so easy, “set it and forget it,” that I would thaw the roast overnight in the fridge then put all the ingredients in the crockpot in the morning. When you are ready for supper, it will be ready!
I hope this helps.
~Donya