Slow Cooker Mexican Shredded Beef
This Slow Cooker Mexican Shredded Beef is tender, flavorful, and perfect for tacos, burritos, or bowls. Slow-cooked with a blend of spices and tomatoes for an authentic Mexican taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional for heat)
- 1 cup beef broth
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Season the beef roast generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned, about 3-4 minutes per side.
- Place sliced onions and minced garlic in the bottom of the slow cooker.
- Transfer the seared beef on top of the onions and garlic.
- In a bowl, combine diced tomatoes, green chilies, chili powder, cumin, smoked paprika, oregano, cayenne pepper, and beef broth. Mix well.
- Pour the tomato and spice mixture over the beef in the slow cooker.
- Cover and cook on low for 8-9 hours or on high for 4-5 hours until beef is tender and easily shredded.
- Remove beef from slow cooker and shred with two forks.
- Return shredded beef to the slow cooker and stir to combine with the juices.
- Serve garnished with fresh cilantro, and use as filling for tacos, burritos, or bowls.
Notes
For extra flavor, add a splash of fresh lime juice before serving and serve with warm corn tortillas and your favorite toppings like avocado and cheese.
Find it online: https://mommiesmore.com/slow-cooker-mexican-shredded-beef/