Crock Pot Mexican Shredded Beef

Crock Pot Mexican Shredded Beef is fall-apart tender and has deep, rich flavor from warm spices and a flavorful rich sauce.
5 from 37 reviews

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.

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!
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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

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Crockpot Mexican Beef Ingredients

Chuck roast, beef broth, seasoning, green chilies, onions, garlic and lime to make shredded Mexican Beef.
  • 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

Four process shots of beef chuck roast cooked in a crock pot for Mexican shredded beef.
  1. 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.
  2. 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.
  3. Cover and set the timer to 8 hours on low heat or 4 hours on high heat.
  4. 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

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 airtight container or ziptop bag for up to 3 months.

What is the best cut of beef for shredding?

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.

Why is my beef roast in the crockpot still tough?

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.

Can I make this in the Instant Pot?

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!

White plate with shredded Mexican beef served with lime wedges and a crock pot with additional beef for serving.

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!

Crock Pot Shredded Mexican Beef served with limes is easy to make and great for so many dishes!

Crock Pot Mexican Shredded Beef

5 from 37 reviews
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 10 servings
Calories: 2684kcal
Print Pin Rate
Crock Pot Mexican Shredded Beef is fall-apart tender and has deep, rich flavor. Made with green chiles and a handful of staple spices, this simple recipe for beef Barbacoa is fantastic for tacos, nachos, salads and so much more!

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

Calories: 2684kcal · Carbohydrates: 53g · Protein: 268g · Fat: 159g · Saturated Fat: 69g · Polyunsaturated Fat: 14g · Monounsaturated Fat: 80g · Trans Fat: 9g · Cholesterol: 939mg · Sodium: 4287mg · Potassium: 5157mg · Fiber: 17g · Sugar: 17g · Vitamin A: 906IU · Vitamin C: 65mg · Calcium: 476mg · Iron: 36mg

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!

How To Get Started With Slow Cooking

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Recipe Rating




93 Comments

  1. 5 stars
    Thank you for this amazing recipe! Made this for my family, and it was easy and delicious! We wrapped ours in flour tortillas and had it with lettuce, tomato, sour cream and salsa with a squeeze of lime. This is the first recipe I’ve tried from your site, and looking forward to trying more.

  2. Is there a less expensive cut of meat that you’d recommend? A chuck roast is pretty much out of my budget.

  3. Better than a restaurant and so easy. Didn’t remember the chipotle but used Cholula hot sauce. The meat melted in your mouth and the flavor spot on. Had never made a chuck roast before. I seared it in a cast iron skillet first, which I recommend.

  4. This recipe was absolutely delicious! Loved it. It was easy and very tasty. Better than any Mexican restaurant shredded beef I’ve ever tasted.

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