Slow Cooker Mexican Shredded Beef - The Menu Maid (2024)

Slow Cooker Mexican Shredded Beef seasoned with aromatic spices, onions, tomato paste, and beef broth. This tender fall-apart beef will literally melt-in-your-mouth. Serve in taco shells, make enchiladas, top over a green salad, or eat as is with a side of rice and beans. So incredibly delicious!

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What You’ll Love About Slow Cooker Mexican Shredded Beef:

I know I’ve mentioned about a thousand times how much we love Mexican food around here and we make a lot of it. My best friend would even tease me when we had them over for dinner because she knew Mexican was always on the menu. I can’t help myself! It’s so easy and everyone enjoys it!

Meet your new go-to Mexican shredded beef recipe. This Slow Cooker Mexican beef is outstanding in flavor and incredibly simple to throw together. You’ll appreciate all the ways you can use this beef in your favorite Mexican inspired meals!

The simplicity of this shredded beef does not match the bold, rich flavors. You would think this required fancy steps and complex ingredients. All you need is a quality cut of beef, a few pantry staples, and a slow cooker. You could literally have this cooking away in under 10-minutes!

Simple Ingredients:

• Chuck roast
• Cumin, garlic powder, chili powder, smoked paprika, oregano, sumac, cayenne pepper, salt and pepper
• Onion
• Tomato paste
• Beef broth
• Lime juice

What is the best roast for shredded Mexican Beef?

The very best is going to be a chuck roast, however, with grocery prices insane, you can’t always find it on sale. For a less expensive cut of beef that also works well for slow cooking, you could use tri-tip roast, top round roast or bottom round roast.

How to Make Slow Cooker Mexican Shredded Beef:

Step 1. Cut the roast into 4-5 chunks. Season all sides with seasonings and spices.

Step 2. In a 6 qt or larger slow cooker combine onions and tomato paste. Place beef chunks on top and pour over beef broth. Cover and cook on high for 5-6 hours or low for 8-9. The meat should be fall-apart tender.

Step 3. When beef is tender remove to a plate and shred with two forks, separating out any excess fat. Put the shredded beef back in the slow cooker, add lime juice and serve!

Recipe Tips:

• Trim excess fat off the beef– focus on the larger sections of fat. You want some fat running through the meat for the best flavor.
• Don’t rush the cooking time– roast needs a long cooking time for the most tender meat. If the roast does not easily fall apart it needs more time.
• Sear the meat for extra flavor– while this is not necessary, if you have the extra time, sear the beef chunks on all sides until deep golden brown.
• Freeze the leftover beef– This freezes really well and it’s handy for chili or enchiladas for another meal.

How to use Mexican Shredded Beef:

There are so many possibilities with Mexican shredded beef. Here are just a few.

• Make tacos
• Enchiladas
• Nachos
• Use it in chili
• Burritos
• Serve over rice or noodles
• Use as a sweet potato topping
• Quesadillas

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