Description
A flavorful slow cooker recipe for tender Mexican shredded beef.
Ingredients
Scale
- 3 lb beef chuck roast
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1–2 tbsp fresh lime juice
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp kosher salt (plus more to taste)
- ¼ tsp red chili flakes
Instructions
- In a small bowl, mix together chili powder, cumin, paprika, oregano, salt, and red chili flakes. Set aside.
- Add diced onion, garlic, tomato paste, lime juice, and 1–2 teaspoons of the spice mixture to the slow cooker. Stir well to combine.
- Sprinkle the remaining spice mixture evenly over the chuck roast, pressing gently so it adheres to the meat.
- Place the seasoned roast on top of the onion mixture in the slow cooker.
- Cover and cook on LOW for 7–8 hours, until the beef is fork-tender.
- Shred the beef using two forks, removing excess fat as needed. If it’s not shredding easily, cook an additional 30–60 minutes and try again.
- Stir the shredded beef into the sauce, cover, and cook for another 30–60 minutes on low.
- Taste and adjust seasoning with additional salt if needed before serving.
Notes
- Chuck roast becomes tender only with low, slow cooking—don’t rush it.
- If the meat feels tough, it simply needs more time.
- Perfect for tacos, burritos, rice bowls, quesadillas, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 1 g
- Sodium: 383 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 94 mg
Keywords: Slow Cooker Mexican Shredded Beef, Mexican Beef, Shredded Beef Recipe