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Home » Beef » Slow Cooker Mexican Shredded Beef

Slow Cooker Mexican Shredded Beef

by Sarah Olson on November 30, 2016 | Updated November 30, 2019 5 Comments

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This Slow Cooker Mexican Shredded Beef is very versatile. Pile it on burritos, tacos, or even make enchiladas or tamales with it!

platter with avocado, radish, tortilla, onion, jalapeno, limes and shredded Mexican beef.

This is one of the first recipes I would make in the slow cooker years ago, though every time I’ve made it I seem to add a few things to the pot. Shredded beef can be used in so many recipes, you can have something different with it for days!

I start by browning a chuck roast and putting in the slow cooker. I add stewed tomatoes, beer, salt, pepper, cumin, cilantro, cooked onions and jalapeno. If you don’t cook with beer, a cup of water or beef broth will do fine.

beef roast with tomatoes, jalapeno and sauce, uncooked.
uncooked beef with jalapeno and onion on top.

I  cook this for 10 hours on low. Yes, that sees like a lot of time, but the meat gets so melt in your mouth tender from cooking that long. You could get away with just 9 hours if you had to. In fact this is the type of recipe that does good overnight because you can prepare your enchiladas or tamales during the day if that’s what you chose to make with this meat.

shredded mexican beef on a spoon coming from a slow cooker.

When I made this I decided to go the easy route with dinner, and make soft tacos. Whatever you decide to make, it will be good with the tender and flavorful beef. The next night I made red sauce enchiladas, all the hard work was done with the meat being cooked and shredded already.

platter of taco fixings
close up of bowl of mexican shredded beef.
shredded mexican beef on a spoon coming from a slow cooker.

Slow Cooker Mexican Shredded Beef

5 from 1 vote
This Mexican Shredded Beef is the perfect filling for tacos, burritos, enchiladas, or even tamales.
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: Mexican Shredded Beef
Prep Time: 20 minutes
Cook Time: 10 hours
Total Time: 10 hours 20 minutes
Servings: 8
Calories: 475kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 5 quart or larger

Ingredients:

  • 4 lb. beef chuck roast
  • 2 Tbsp. cooking oil
  • 1 cup white onion diced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. cumin
  • 15 oz. stewed tomatoes
  • 1/4 cup cilantro chopped
  • 1 jalapeño sliced (2 for extra spicy)
  • 1 cup beer beef broth or water can be substituted
US Customary – Metric

Instructions:

  • Warm a large skillet over medium-high heat on the stove top
  • Once hot, add the cooking oil then brown the chuck roast on all sides.
  • Add the chuck roast to the slow cooker.
  • Add a little more oil to the pan and saute the onions until they are slightly brown then add them on top of the meat in the slow cooker.
  • Add remaining ingredients to the slow cooker.
  • Cover and cook on LOW for 9-10 hours.
  • When the cooking time is done, remove the meat on to a plate and shred. Discard any fat.
  • Remove the fat from the slow cooker, but leave about a cup of juices, add the meat in back into the slow cooker in the reserved juice.
  • Serve and enjoy!

How to Video:

Nutrition:

Calories: 475kcal | Carbohydrates: 6g | Protein: 44g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 449mg | Potassium: 900mg | Fiber: 1g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 5mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beef, Dinner Tagged With: cilantro, Crock pot, dinner, enchiladas, jalapeno, mexican beef, slow cooker, tacos, tamales

    Comments

    1. Susan Burney says

      February 16, 2018 at 6:19 am

      How do you remove the fat when the juice is still hot?

      Reply
      • Sarah Olson says

        February 16, 2018 at 11:39 am

        You let it sit for a minute after shredding. Lay a paper flat over the top and lift up, only the grease will lift up.

        Reply
      • Gloria A Peace-Strange says

        October 24, 2020 at 9:48 pm

        Use a metal ladle with ice cubes skim it across the top as the fat will adhere to the ladle

        Reply
    2. Mark Stifler says

      August 24, 2017 at 7:41 pm

      jalapenos is hot spicy chili from mexico ,right ???

      Reply
      • Chewy says

        January 7, 2018 at 12:52 pm

        Not really. Serrano and others are more notable Mexican peppers.

        Reply

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