Mexican Shredded Beef Barbacoa

This Mexican Shredded Beef Barbacoa is incredibly tender and delicious and can be made in the Instant Pot or slow cooker! This easy recipe is perfect for beef tacos, nachos, salads, burritos, chimichangas, chilaquiles, tamales, and more!

I love making this delicious recipe for Mexican shredded beef because it is so easy, tender, and tasty. I can pretty much have this dish ready in an hour and a half using my Instant Pot pressure cooker, or dump all the ingredients into the crock pot in the morning and then let the beef roast simmer in broth and spices all day long until dinnertime!

Then it’s just a matter of pulling out the meat, shredding it with a fork, and stuffing it in a warm flour tortilla with some pico de gallo and homemade guacamole for Taco Tuesday.

I tend to season my roast with salt and pepper and sear it in oil before cooking, but this step is optional and I don’t always do it, and honestly can’t tell the difference. So, if you want to just dump everything in and skip the searing, go for it!

I use this Mexican beef recipe to make my favorite shredded beef chimichangas, or the ultimate nachos or tamales!

I really love Mexican shredded meat, apparently, because I have already posted my recipes for Crispy Mexican Pork Carnitas and Cafe Rio Sweet Pork Barbacoa.

Both of those recipes has a very different flavor profile and texture (despite also being shredded meat) than this slow cooker Mexican shredded beef. I can’t choose a favorite! But at least you are set for options for your Cinco de Mayo party!

Sometimes it’s all about the meat! Some of our other favorite Mexican-inspired meaty main dishes are Carne Asada, The Best Instant Pot Pork Carnitas, and Whole Roasted Mexican Chicken with Vegetables.

Why We Love This Recipe

• Its versatility is unmatched; it’s a great recipe for stuffing tacos, topping off some nachos, or filling burrito bowls.
• Using simple ingredients like a cut of beef, a robust blend of spices, and the magic of high-pressured or low and slow heat, it guarantees a fork-tender finish.
• It’s this effortless cooking process coupled with delicious results that makes Mexican shredded beef a go-to recipe for any occasion, whether it’s a large gathering or a meal the whole family will enjoy. 

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Beef Chuck Shoulder Roast – This cut is ideal for instant pot and slow cooking, turning marvelously tender and flavorsome as it cooks. Substitute with any tough cut of beef suitable for stewing, like brisket or round roast.
• Olive Oil – Used for searing the beef, which enhances its flavor by creating a caramelized crust. Other high-smoke-point oils like avocado oil can be used for searing.
• Salt & Pepper – Essential for seasoning the meat before searing to amplify its natural flavors.
• Beef Broth – Adds moisture for the cooking process and helps to develop a rich base for the sauce. Chicken broth or vegetable broth can replace beef broth if needed.
• Stewed Tomatoes – These break down during cooking to add body and a slight tanginess to the dish. Fresh tomatoes and a bit of tomato paste can be substituted for a fresher twist.
• Yellow Onion – Provides a sweet, aromatic backbone that complements the beef.
• Dried Oregano – Introduces a hint of earthiness and a touch of the Mediterranean.
• Ground Cumin – Offers a warm spice crucial to Mexican cooking.
• Chili Powder – Adds mild heat and deepens the overall flavor profile.
• Onion Powder and Garlic Powder – Bolsters the meat’s savory notes.
• Ground Coriander – Delivers a slightly citrusy, nutty flavor.
• Kosher Salt and Black Pepper – For overall seasoning, enhancing all the flavors in the pot.
• Chipotle Chili Powder – Provides a smoky kick, elevating the dish’s complexity.

How to Make Instant Pot Mexican Shredded Beef Recipe

1. Preparing the beef and onion. Dice the onion, and season the beef chuck roast liberally with salt and pepper on all sides. 

2. Searing the beef. Heat the olive oil using the saute function on the Instant Pot, then sear each side of the beef in the hot oil until browned, about 2 minutes per side. This step is optional but can help lock in the flavors and add a rich depth to the final dish.

3. Add remaining ingredients. Once the beef is seared, pour in the beef broth, and add the stewed tomatoes, diced yellow onion, and all the spices—oregano, cumin, chili powder, onion powder, garlic powder, ground coriander, kosher salt, black pepper, and chipotle chili powder. Stir well to combine.
4. Cooking the beef. Switch the Instant Pot to the pressure cooking function, secure the lid, seal the valve, then cook on high pressure for 60 minutes, followed by a 20-minute natural pressure release.

5. Shredding the beef. After the cooking time is up, vent any remaining pressure. Remove the beef from the Instant Pot and place it in a separate large bowl. It should be tender enough to shred easily with a fork. Shred the beef and return it to the Instant Pot to soak up the juices and flavors of the sauce for an additional 10 to 15 minutes. This step ensures that every strand of meat is juicy and flavorful.
6. Serving suggestions. Your Mexican shredded beef is now ready to serve. Use it as a filling for tacos, burritos, or nachos, or serve it over rice or cauliflower rice for a hearty meal. It’s one of my favorite toppings for salads or stuffing into enchiladas.

Slow Cooker Instructions 

1. Season beef and heat oil. Season chuck roast with salt & pepper on all sides. Heat the olive oil in a large pan over medium-high heat.
2. Sear the beef. Transfer the beef to the pan and sear in the oil on each side until browned, about 2 minutes per side.
3. Add ingredients to slow cooker. Place the roast to the slow cooker and add all remaining ingredients.
4. Cook and shred the beef. Cook on low for 8 to 10 hours, until meat is tender and shreds easily. Remove meat from slow cooker and shred.

Print Pin Rate

Mexican Shredded Beef Barbacoa Recipe

4.90 from 28 votes

Amy Nash

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course Dinner

Cuisine Mexican

Servings 6 servings

This Mexican Shredded Beef Barbacoa is incredibly tender and delicious and can be made in the Instant Pot or slow cooker! This easy recipe is perfect for beef tacos, nachos, salads, burritos, chimichangas, chilaquiles, tamales, and more!

Ingredients

  

123

• ▢ 2-3 pounds beef chuck shoulder roast
• ▢ 2 tablespoons olive oil
• ▢ Salt & pepper
• ▢ 2 cups beef broth
• ▢ 15 ounces stewed tomatoes
• ▢ 1 medium yellow onion, diced
• ▢ 1 tablespoon dried oregano
• ▢ 1 ½ teaspoons ground cumin
• ▢ 1 ½ teaspoons chili powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon chipotle chili powder

Cook ModePrevent your screen from going dark

Instructions

 

Instant Pot Instructions

• Dice the onion, and season the beef chuck roast liberally with salt and pepper on all sides.
• Heat the Instant Pot using the saute function, then add the oil and sear the seasoned beef.
• Add all of the remaining ingredients and switch to the pressure cooking function.
• Secure the lid and seal the valve on the Instant Pot, then cook on high pressure for 60 minutes, followed by a 20-minute natural pressure release.
• Vent any remaining pressure and shred the meat in a separate bowl. You can return it to the juices in the Instant Pot or simply spoon as much of the juice as you like over the shredded meat before serving.
• Serve as a filling for tacos, burritos, or nachos, or serve it over rice or cauliflower rice for a hearty meal.

Slow Cooker Instructions

• Heat the olive oil in a large pan over medium-high heat.
• Season chuck roast with salt & pepper on all sides, then sear in the oil on each side until browned, about 2 minutes per side.
• Transfer roast to the slow cooker and add all remaining ingredients.
• Cook on low for 8 to 10 hours, until meat is tender and shreds easily.
• Remove meat from the slow cooker and shred.
• Use in nachos, tacos, salads, burritos, chimichangas, chilaquiles, tamales and more!

Notes

Storage

• Store: Store leftover Mexican Shredded Beef in an airtight container in the refrigerator for up to 4 days. Make sure it is cooled to room temperature before storing to maintain the best quality.
• Freeze: Freeze in an airtight container or heavy-duty freezer bag in a freezer for up to 3 months. Thaw in the refrigerator overnight when ready to use, and reheat gently to maintain the best texture.

Nutrition

Calories: 336kcal | Carbohydrates: 3g | Protein: 30g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 825mg | Fiber: 1g

Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

This recipe was originally published April 5, 2017. It has been updated with new photos and additional information to be more helpful.

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