Description
Mexican Shredded Beef is tender, juicy, and packed with bold Mexican flavor. This easy, set-it-and-forget-it recipe cooks in a slow cooker for 8 hours, delivering fall-apart beef perfect for tacos, burritos, bowls, quesadillas, or wraps. Made with pantry staples like beef chuck roast, salsa, lime, and garlic, it’s ideal for busy weeknights, meal prep, and feeding a crowd with versatile leftovers.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 4 cloves garlic, minced
- 1 cup beef broth
- ½ cup salsa (gluten free)
- 2 tbsp lime juice
Instructions
- Heat olive oil in a skillet over medium-high heat. Season roast with salt and pepper, then sear on all sides until browned.
- Place roast in the crock pot.
- Sprinkle cumin, chili powder, smoked paprika, oregano, and garlic over the beef.
- Pour beef broth, salsa, and lime juice around the roast.
- Cover and cook on low for 8 hours or until beef is fall-apart tender.
- Remove beef and shred with two forks. Return shredded beef to the crock pot and stir to coat in the juices. Serve warm in tacos, burritos, bowls, or wraps.
Notes
- Can be made ahead and chilled or frozen for future meals.
- For spicier flavor, add minced jalapeño or a dash of hot sauce.
- Leftovers are great in tacos, burritos, bowls, or salads.
- Keep salsa gluten-free to maintain the GF status.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (about 140 g)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Mexican Shredded Beef, slow cooker beef, shredded beef, tacos, burritos, bowls, quesadillas, easy weeknight dinner, Mexican beef recipe, 8-hour recipe