Straight From the Comments
This is the best shredded Mexican beef I have made yet. I prepared it for a large family meal and it was a hit. It is my new go-to. Thank you!
Lily
What Happens When Southern Meets a Little Smoky Heat
There is a version of this beef that I have been making for years, and it never gets old. Chuck roast, chipotle, green chiles, and a handful of spices I always have on hand. The slow cooker does everything else.
What comes out is tender, smoky, and just bold enough to make people ask what is in it. I have served it in tacos, over rice, piled onto nachos, and straight out of the pot with a fork. Every single time, the pot is empty.
This is the kind of recipe that earns a permanent spot in your rotation because it delivers every single time with almost no effort on your part.
Donya’s Best Tips for Slow Cooker Mexican Shredded Beef
Cook it on low, every time. Eight hours on low gives you beef that shreds with almost no effort. High heat will get you there, but low and slow is where the real tenderness lives.
Taste your chipotles before you commit. Every can varies in heat level. Taste one before adding to the pot and adjust to your crowd. Serving kids? Pull back to one chipotle.
Drain most of the liquid before you toss it back in. Leave about a quarter of the broth. That concentrated, smoky sauce is what coats every shred of beef. Too much liquid makes it soupy.
Freeze your leftover chipotles. Do not store them in the can in the refrigerator. They take on a metallic taste fast. Lay them flat in a zip-top bag and freeze for next time.
Let the beef rest before shredding. Pull it from the slow cooker and give it five minutes on a cutting board. It shreds cleaner and holds together better when it is not steaming hot.
Already a fan of slow cooking? If you’re considering a new appliance or just want to learn more, get all the tips for choosing a Crock Pot in my complete guide.
What You’ll Need
Chuck roast is the right cut for this. It has the fat and collagen that breaks down into something silky and pull-apart after hours of slow cooking. Do not try to shortcut with a leaner cut.
Chipotle peppers in adobo are smoked jalapeños, and they bring a deep, slightly smoky heat that makes this dish taste like it cooked all day. Because it did. Green chiles add a mild, roasted pepper flavor without pushing the heat over the edge. They balance the chipotle beautifully.
Cumin, oregano, and smoked paprika are the backbone of the spice blend. Warm, earthy, and familiar without being one-dimensional.
Lime juice and apple cider vinegar are both working here. Acid tenderizes the meat and brightens every bite so the richness does not get heavy. Beef broth keeps the liquid level right for a long cook without diluting the flavor.
Change It Up: Ways to Serve and Customize
- Tacos are the obvious move, and they earn it. Pile the beef into warm corn or flour tortillas with fresh cilantro, diced white onion, and a squeeze of lime.
- Burrito bowls are where this really shines for a crowd. Set out the beef alongside rice, black beans, shredded cheese, sour cream, and fresh pico. Everyone builds their own.
- Nachos piled high and run under the broiler for two minutes until the cheese is bubbling are a legitimate dinner in my house.
- Swap the broth for bone broth for a richer, deeper base flavor with added protein.
- Use finely diced fresh jalapeños if you do not have chipotles on hand. The smokiness changes, but the heat and flavor are still there.
- Pile it onto a baked potato with sour cream and sharp cheddar for something completely unexpected that works.
How To Make Slow Cooker Mexican Shredded Beef
- Lay sliced onion in the bottom of the slow cooker, then set the chuck roast right on top. Scatter the garlic around the sides and sprinkle the spices over the roast.
- Whisk together the broth, chipotles, green chiles, lime juice, and vinegar in a measuring cup, then pour it around the edge of the roast.
- Cover and cook on low for eight hours. When the beef is done, pull it out and shred it with two forks. Drain off most of the liquid from the pot, then return the beef and toss it in the remaining sauce.
- Serve immediately or hold it warm on the lowest setting. Full details are in the recipe card below.
Make-Ahead Tips
This is one of the best make-ahead proteins I know. Start it before the weekend and you have a week of easy meals already done.
Refrigerate: Store in an airtight container with a little of the braising liquid to keep it moist. It holds for up to four days.
Freeze: Cool completely, then pack into freezer-safe bags or containers. Freeze for up to three months. Thaw overnight in the refrigerator and reheat low and slow on the stovetop.
Double the batch: If you are feeding a crowd or stocking the freezer, this recipe doubles beautifully. Use a six or eight quart slow cooker.
More Crock Pot Recipes You’ll Love
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.
Video
Notes
- 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.
Nutrition
Commonly Asked Question
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 airtight container or ziptop bag for up to 3 months.
I’ve found that a chunk roast is best for pulled beef recipes. It comes from the shoulder and is full of collagen and fat (the marbling) that creates the juicy shredded beef.
Because a roast has so much collagen, and collagen takes a long time to break down, it has to cook for a long time. If it’s still tough in the crockpot, it hasn’t cooked long enough, and/or there isn’t enough liquid. If it looks dry, add a bit more liquid and keep cooking, checking it every hour.
Yes! To do this, follow the same steps, layering the ingredients. But, cook on high pressure for 60 minutes, let it naturally release for 10 minutes, and then shred and enjoy!
What To Make With Shredded Spicy Beef
Familiar Favorites
- Tacos with corn or flour tortillas, lettuce, tomatoes, cilantro, and avocado salsa.
- Burritos or burrito bowls with avocado, black beans, and a little sour cream or homemade queso.
- Quesadillas, enchiladas.
- Nachos pilled with pico de gallo and cheese.
- With rice, pinto beans, and corn dip.
Great New Recipes
- Taco Spaghetti
- Breakfast burrito bowls or burritos
- As part of a Mexican dip.
- Add it to a salad bar or Spicy Tomato Cucumber Salad.
If you tried this Slow Cooker Mexican Shredded Beef Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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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