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!
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.
Instant Pot Instructions
I love making this Mexican shredded beef in the Instant Pot when I don't start it earlier in the day. To do so, heat the Instant Pot using the saute function, then add the oil and sear the seasoned beef just like in the slow cooker version. Then 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.
More Mexican Recipes For Your Fiesta
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Slow Cooker Mexican Shredded Beef
- 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
- 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!
- Instant Pot Instructions: Follow steps 1-2 using the saute function on the Instant Pot. 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.