Crockpot Mexican Shredded Beef

This website contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

There’s something so satisfying about a slow-cooked meal that fills your home with rich, savory aromas. This Crockpot Mexican Shredded Beef is an effortless way to prepare a tender, flavorful dish that can be used in tacos, burritos, enchiladas, or even served over rice. With just a few simple ingredients and your trusty slow cooker, you’ll have a meal that’s packed with bold spices and fall-apart beef.

Crockpot Mexican Shredded Beef
Pin
Print

Crockpot Mexican Shredded Beef

0.0 from 0 votes
Servings

4

servings

This Crockpot Mexican Shredded Beef is an effortless way to prepare a tender, flavorful dish that can be used in tacos, burritos, enchiladas, or even served over rice.

Cook Mode

Keep the screen of your device on

Ingredients

  • 3 lbs beef chuck roast

  • 1 tbsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 1/2 tsp oregano

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 tsp cinnamon

  • 1/4 tsp cayenne pepper (optional for heat)

  • 1 cup beef broth

  • 1/2 cup tomato sauce

  • 2 tbsp lime juice

  • 1 tbsp apple cider vinegar

  • 1 small onion, diced

  • 4 cloves garlic, minced

  • 1 chipotle pepper in adobo, chopped (optional for smoky heat)

Directions

  • Heat a skillet over medium-high heat and add olive oil. Sear the beef on all sides until browned, about 2-3 minutes per side.
  • Place the beef in the crockpot and season with salt, pepper, cumin, paprika, chili powder, oregano, onion powder, garlic powder, cinnamon, and cayenne (if using).
  • Pour in the beef broth, tomato sauce, lime juice, and apple cider vinegar. Add the diced onion, minced garlic, and chipotle pepper (if using).
  • Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and shreds easily with a fork.
  • Remove the beef from the crockpot and shred with two forks. Return it to the juices in the crockpot and stir to combine.
  • Serve in tacos, burritos, bowls, or however you like!
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

This beef is perfect for meal prep and can be stored in the fridge for up to four days or frozen for later. However you enjoy it, this Crockpot Mexican Shredded Beef is sure to become a household favorite!

Crockpot Mexican Shredded Beef

There’s something so satisfying about a slow-cooked meal that fills your home with rich, savory aromas. This Crockpot Mexican Shredded Beef is an effortless way to prepare a tender, flavorful dish that can be used in tacos, burritos, enchiladas, or even served over rice. With just a few simple ingredients and your trusty slow cooker, you’ll have a meal that’s packed with bold spices and fall-apart beef.

Crockpot Mexican Shredded Beef
Pin
Print

Crockpot Mexican Shredded Beef

0.0 from 0 votes
Servings

4

servings

This Crockpot Mexican Shredded Beef is an effortless way to prepare a tender, flavorful dish that can be used in tacos, burritos, enchiladas, or even served over rice.

Cook Mode

Keep the screen of your device on

Ingredients

  • 3 lbs beef chuck roast

  • 1 tbsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 1/2 tsp oregano

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 tsp cinnamon

  • 1/4 tsp cayenne pepper (optional for heat)

  • 1 cup beef broth

  • 1/2 cup tomato sauce

  • 2 tbsp lime juice

  • 1 tbsp apple cider vinegar

  • 1 small onion, diced

  • 4 cloves garlic, minced

  • 1 chipotle pepper in adobo, chopped (optional for smoky heat)

Directions

  • Heat a skillet over medium-high heat and add olive oil. Sear the beef on all sides until browned, about 2-3 minutes per side.
  • Place the beef in the crockpot and season with salt, pepper, cumin, paprika, chili powder, oregano, onion powder, garlic powder, cinnamon, and cayenne (if using).
  • Pour in the beef broth, tomato sauce, lime juice, and apple cider vinegar. Add the diced onion, minced garlic, and chipotle pepper (if using).
  • Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and shreds easily with a fork.
  • Remove the beef from the crockpot and shred with two forks. Return it to the juices in the crockpot and stir to combine.
  • Serve in tacos, burritos, bowls, or however you like!
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

This beef is perfect for meal prep and can be stored in the fridge for up to four days or frozen for later. However you enjoy it, this Crockpot Mexican Shredded Beef is sure to become a household favorite!