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Slow Cooker Mexican Shredded Beef is incredibly tender and delicious. It's super simple and easy to make and perfect for nachos, tacos, salads, burritos, chimichangas, chilaquiles, tamales and more!
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.
I love making this Mexican shredded beef because it is so easy and so tender and tasty. I can pretty much dump all the ingredients into the slow cooker in the morning and then let the 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.
Or using it to make shredded beef chimichangas (my favorite) or 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.
But each of those recipes have very different flavor profiles (and even textures, despite them each resulting in shredded meat) than this slow cooker Mexican shredded beef. I can't choose a favorite! But at least you should be set for options for your Cinco de Mayo party!
I tend to season my roast with salt and pepper and sear it in oil before putting it in the crock pot, but not always and this step really is optional. If you want to just dump everything in and skip the searing, go for it!
Honestly, I'm not 100% convinced the searing makes a difference in the end. Usually when I am recipe testing and want to isolate whether a technique or compare two versions of a recipe, I will try to make them both on the same day so I can try them side by side (then I invite friends over to help eat it all!), but one recipe makes so much shredded beef that I have never tried it with this recipe yet.
But I HAVE made it both ways (searing vs. skipping that step) on different days and if there IS any difference, it's slight enough that I have a hard time telling with time between each batch. I guess I just keep searing out of habit or superstition or something. Either way, your meat is going to be delicious.
More Mexican Recipes For Your Fiesta
- Homemade Mexican Rice (aka Spanish Rice)
- Horchata Mexican Drink Recipe (+ VIDEO)
- Grilled Mexican Street Corn Recipe
- Baja Fish Tacos Recipe
- Best Ground Beef Taco Meat
- Tex-Mex Doritos Taco Salad
- Sheet Pan Ultimate Nachos with Slow Cooker Salsa Verde Ranch Chicken
- Grilled Chicken and Steak Fajitas
- Easy Mexican Restaurant-Style Salsa
- The BEST Guacamole Recipe Ever
- Fresh, Authentic Pico De Gallo
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Slow Cooker Mexican Shredded Beef
Ingredients
- 2-3 pounds beef chuck shoulder roast
- 2 Tablespoons olive oil
- Salt & pepper
- 2 cups beef broth
- 15 ounces stewed tomatoes
- 1 medium onion diced
- 1 Tablespoon oregano
- 1 ½ teaspoons cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chipotle chili powder
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 slow cooker and shred.
- Use in nachos, tacos, salads, burritos, chimichangas, chilaquiles, tamales and more!
Monica | Nourish & Fete says
I am with you - you can't ever have too many options for shredded Mexican pork, chicken, beef, etc.! I love making carnitas, but have never even tried shredded beef. It sounds like a great change of pace - especially using my slow cooker! Thanks for sharing!
Christine says
I'm always looking for new Mexican recipes because I could seriously (and sometimes do) eat tacos every single day!
Ashley @ Big Flavors from a Tiny Kitchen says
This looks SO good! It'd be a great filling for SO many different things!
Amy says
It really is! I love having staple recipes like this in my arsenal!
Evelyn says
Girl, I have a question is this the same meat they use to make taquitos or how my family calls them "flautas"? Or is that brisket meat?
Amy says
You could totally use this to make taquitos! They would be delicious!
Marlee says
Ok I need to grab me some tortillas and make tacos (it's 8:30pm... so like a late dinner). Well done on this recipe!
Sasha @ Eat Love Eat says
I want this on a taco right now! Looks so so delicious!
Maggie Unzueta says
Yummy. Yummy. My mouth is watering. I want to eat that!
B.G. Bramlett says
I really love this recipe. I knew it would be great, because it is very similar to recipe I frequently use. Sorry, I modified it for a slow-oven. Hope you can forgive me. It was delicious. One note on searing and browning - it is the intense flavors of the meat glaze that makes the difference. It makes a huge difference when slow cooked.
Lisa says
Hi this looks delicious 😋 do you have a conversion to make this recipe in an Instant Pot?
Amy says
I'm working on it! Sorry!
Kristine Tejeda says
OMG!! These were absolutely AMAZING! I never leave reviews but this one is a MUST! I followed the recipe exactly....8 hours on low in crockpot. The beef came out so perfect and delicious! We made chimichangas and my whole family loved them! I can barely get my teenage daughter to eat anything lately and she scarfed it down, in what seemed like seconds...lol! Definitely a go to recipe in this house moving forward! 😋
Amy says
Thanks for the review, Kristine! I'm glad this was so well received at your house!
Pamela says
Delicious