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an aerial view of Slow Cooker Mexican Shredded beef in a yellow bowl
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4.09 from 12 votes

Slow Cooker Mexican Shredded Beef

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!
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 6 people
Calories: 336kcal
Author: Amy Nash

Ingredients

  • 2-3 pounds beef chuck shoulder roast
  • 2 Tablespoons olive oil
  • Salt & pepper
  • 2 cups beef broth
  • 1 (15 ounce) can 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!

Nutrition

Calories: 336kcal | Carbohydrates: 3g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 825mg | Potassium: 615mg | Fiber: 1g | Vitamin A: 305IU | Vitamin C: 1.3mg | Calcium: 53mg | Iron: 4.1mg