Name: Slow Cooker Mexican Shredded Beef
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 lbs chuck roast; 1 large onion, diced; 4 cloves garlic, minced; 1-2 chipotle peppers in adobo, chopped; 1 cup beef broth; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tbsp chili powder; Juice of 1 lime; 1 tbsp olive oil (for searing); Salt and pepper to taste

Slow Cooker Mexican Shredded Beef is tender, flavorful, and perfect for tacos, burritos, bowls, or nachos. Simmered in a rich blend of spices, chipotle peppers, and beef broth, this dish is a hands-free way to create an authentic Mexican-inspired meal. Ideal for meal prep or entertaining, it’s versatile and easy!

Recipe Tips and Tricks:

Sear the beef: Browning the beef before slow cooking enhances the flavor by caramelizing the surface.
Use quality beef: Chuck roast is ideal due to its marbling, but brisket or rump roast work too.
Adjust spice levels: Tailor the heat by adding more or fewer chipotle peppers.
Liquid balance: Ensure enough liquid to avoid dryness, but don’t overdo it to maintain a rich texture.
Shred while warm: Shredding is easiest when the beef is hot and tender.

Why You’ll Love This Recipe:

This recipe offers convenience and incredible flavor in one pot. Perfect for busy weeknights or gatherings, the slow cooker does the hard work, transforming a humble beef roast into melt-in-your-mouth shredded beef. The warm spices, smoky chipotle, and rich broth create an irresistible depth of flavor. Plus, the versatility of this dish means you can use it in countless ways, from tacos to salads, making it a favorite in any household.

Yield: Serves 6

Slow Cooker Mexican Shredded Beef

Tender, flavorful slow-cooked Mexican shredded beef perfect for tacos, burritos, or bowls with smoky chipotle and spices.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

3 lbs chuck roast
1 large onion, diced
4 cloves garlic, minced
1-2 chipotle peppers in adobo, chopped
1 cup beef broth
2 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1 tbsp chili powder
Juice of 1 lime
1 tbsp olive oil (for searing)
Salt and pepper to taste

Instructions

Prepare the beef: Pat the chuck roast dry and season generously with salt and pepper on all sides.
Sear the beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef for 2-3 minutes per side until golden brown. Transfer to your slow cooker.
Build the flavors: Add diced onion, minced garlic, chipotle peppers, beef broth, cumin, oregano, smoked paprika, chili powder, and lime juice to the slow cooker. Stir to combine.
Cook low and slow: Cover and cook on low for 8 hours (or high for 5-6 hours) until the beef is fork-tender.
Shred the beef: Remove the beef from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and mix well with the juices.
Serve: Serve hot with tortillas, rice, or as a topping for nachos. Garnish with cilantro and lime wedges if desired.

Notes

For a thicker sauce, remove some liquid from the slow cooker and simmer it on the stovetop until reduced.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 583Total Fat 38gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 20gCholesterol 188mgSodium 449mgCarbohydrates 5gFiber 1gSugar 1gProtein 57g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Chuck roast: Choose a well-marbled cut for maximum tenderness. The fat will render down beautifully during cooking.
Chipotle peppers in adobo: These provide a smoky heat and depth; use sparingly if you prefer mild flavors.
Beef broth: Use low-sodium broth to control salt levels and enhance the natural beefy taste.
Onion and garlic: Fresh aromatics form the base of the flavor profile.
Spices: A mix of cumin, oregano, paprika, and chili powder provides authentic Mexican flavors.
Lime juice: Adds brightness and acidity to balance the richness of the beef.

Variations and Substitutions:

Protein: Swap beef for pork shoulder or chicken thighs for a different take.
Spices: Add coriander or smoked paprika for a unique twist.
Vegetarian option: Substitute beef with jackfruit or portobello mushrooms for a plant-based version.
Liquid options: Replace beef broth with beer or tomato sauce for richer flavor.
Toppings: Serve with cotija cheese, pickled onions, or avocado for extra flair.

Storage Options:

Refrigerate: Store leftover shredded beef in an airtight container for up to 4 days. Reheat on the stove or microwave.
Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Add a splash of broth while reheating to maintain moisture and flavor.