Crock Pot Mexican Shredded Beef is fall-apart tender with a deep, rich flavor. Made with chipotles, chiles, and a handful of warm spices, this simple recipe inspired by beef Barbacoa is fantastic for tacos, nachos, salads, and so much more!
Just like Slow Cooker Shredded Salsa Chicken, and Crock Pot Pulled Pork, this recipe is a great make-ahead meal that freezes beautifully.
It’s no secret that I love tender, juicy beef cooked low and slow in the crock pot. Whether it’s Crock Pot Beef Roast or Slow Cooker BBQ Beef, those mouthwatering bites of meat that have soaked up all the flavorful sauce win me over, every time!
Is Shredded Mexican Beef The Same As Barbacoa?
This recipe resembles Barbacoa, a traditional Mexican dish made with slow-cooked beef, spices, and chilies. It’s great served on its own or with other dishes like beef tacos, salads, and burritos.
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 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.
Crockpot Mexican Beef Ingredients
- Beef Chuck Roast – You’ll need about 3 pounds.
- Onion & Garlic – These provide the base of the flavors. I prefer to use fresh, but you can use 1 tablespoon of onion powder and 2 teaspoon of garlic powder in a pinch.
- Green Chilies – The chilies come canned and can be found in the store with other Mexican ingredients. They can be mild, medium, or hot, but I usually opt for medium, unless I’m serving little kids – then mild.
- Chipotle Peppers – These are also canned and labeled as “chipotle peppers in adobo sauce.” They are smoked jalapenos, so each can’s spice level can vary. Taste and check to see just how spicy yours are.
- Spices – I add cumin, oregano, smoked paprika, salt, and pepper.
- Beef Broth – I use regular beef broth, but you can use bone broth or low sodium.
- Lime Juice – Acid helps tenderize the meat. You can use orange or pineapple juice in place of lime juice.
- Apple Cider Vinegar – Another acid to help tenderize the meat and also had a slight sweetness. Some people will use a light beer like Corona in place of this.
Variations And Additions
- If your grocery store has a sale on different roast meat, you can use something other than a chuck roast. Look for a roast with some fat marbling, like in my Crock Pot Beef Roast recipe, for the best flavor.
- You can use finely diced and deseeded jalapenos if you don’t have chipotles.
How To Make Slow Cooker Beef Barbacoa
- 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, along with cumin, oregano, smoked paprika, salt, and pepper, on top of the meat.
- 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.
- Cover and set the timer to 8 hours on low heat or 4 hours on high heat.
- When the roast is done, remove it from the pot and shred it using 2 forks. Drain off ¾ of the liquid from the crockpot and add the beef back in. Gently toss the meat in the juices, then serve!
Donya’s Success Tips
- If you have the time, I highly recommend cooking it on low for 8 hours. The longer it cooks on low, the more tender the meat will be.
- If you have a hand mixer, you can put the cooked beef in a large bowl and use the hand mixer to shred it!
- To store leftover chipotles, put them in a freezer-safe bag and freeze them for later. They take on a strange flavor if you store them in the can in the fridge.
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!
More Crock Pot Recipes You’ll Love
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!
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
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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