Slow Cooker Mexican Shredded Beef
18 Comments Mar 16, 2022
Updated Feb 11, 2025
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This fall-apart tender and flavorful Mexican shredded beef is several meals in one, making it an ideal go-to for any busy weeknight. The tender and slightly spicy beef is fall-apart tender and melts in your mouth.
A favorite thing to order at Mexican restaurants is shredded beef along with refried beans and rice! Now you can make it at home. If you want a chicken version, try my cilantro lime chicken recipe.
If you’re looking for easy, put this recipe at the top of your list. It has one of the quickest preps and comes out to be delicious main course meat that can be used in multiple ways.
Meal preppers and planners rave about recipes that allow them to be flexible, and this one does just that. Because this recipe makes such a generous helping, you can have tacos one night and nachos for lunch the next day! If you often make Mexican style meals, try my Slow Cooker Tamale Pie.
What you need:
- Beef Chuck Roast – Out of most cuts, this is the go-to when using a crock pot or slow cooker. As the meat cooks, the connective tissues begin to melt away, creating some of the most tender meat.
- Beer – Any beer you like will do. This will help make the meat tender while adding the perfect combination of bitter and sweet to the overall dish. (You can also substitute beef broth or water.)
- Stewed Tomatoes – Use the Mexican-flavored ones to add an extra kick to the dish.
- Seasonings – As with any classic Mexican dish, you’ll use a combination of salt, pepper, cumin, cilantro, and jalapeno.
- White Onion – Diced onion (that is sauteed) adds the perfect flavor to this shredded beef recipe.
- {The full recipe is in the recipe card below the images}
How to make Mexican Shredded Beef in a Crockpot:
Step One – Brown the chuck roast on all sides using a couple of tablespoons of cooking oil over medium-high heat. (Place it in the crockpot when finished.)
Step Two – Over the same heat (and adding a bit more oil), sauté the onions until translucent and aromatic. Once finished, add them on top of the meat.
Step Three – Add the remaining ingredients into the slow cooker and cook on LOW for 9-10 hours.
Step Four – After cooking, remove the meat to a plate and shred. Be sure to remove any fat.
Step Five – Add the meat back into the slow cooker, stir it and enjoy!
Variations
- Add 2 chipotle peppers (from a can) and two tablespoons of the adobo sauce from the can for a smokey flavor.
- Other cuts of beef that can be used are brisket, flank steak, or bottom round.
- Although this recipe calls for meat, you can easily switch things up by using chicken (breast or thighs) and cooking it the same. Using chicken will cut back on cook time as well.
Ways to use shredded beef:
- Tamales – Make this traditional Mexican dish using this shredded Mexican beef and serve along with spicy pinto beans. Here is my favorite tamale recipe I use with this beef, I splash a touch of enchilada sauce on top of the beef before forming the tamales.
- Beef Enchiladas – Whip up some tasty enchiladas by using corn tortillas, enchilada sauce, and the slow cooker Mexican shredded beef. Bake until warmed through.
- Burritos and Tacos – You can fill tortillas or taco shells! And top with your favorite toppings.
- Nachos – Create the tastiest nachos with this meat and all the toppings your prefer. We like to line a sheet pan with tortillas chips, add this beef, sprinkle over cheese then broil in the oven. Top with sour cream, diced onions and guacamole.
Recipe FAQs
Stored leftovers in an airtight container will keep in the refrigerator for up to five days. If you’d like to freeze the leftovers, they will keep up to three months. When ready to reheat them, allow the leftovers to defrost thoroughly and warm them up on the stovetop (over medium-low heat).
You do not have to brown the meat ahead of time, though doing so adds some depth of flavor.
More Shredded Beef Recipes:
Slow Cooker Mexican Shredded Beef Recipe
How to Video
Ingredients
- 4 lbs. beef chuck roast
- 2 Tbsp. cooking oil
- 1 cup white onion, diced
- 1 tsp. salt
- ½ tsp. pepper
- 1 tsp. cumin
- 15 oz. stewed tomatoes
- ¼ cup cilantro, chopped
- 1 jalapeño, sliced (2 for extra spicy)
- 1 cup beer, beef broth or water can be substituted
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!
Sarah’s Notes
- Tamales – Make this traditional Mexican dish using this shredded Mexican beef and serve along with spicy pinto beans. Here is my favorite tamale recipe I use with this beef, I splash a touch of enchilada sauce on top of the beef before forming the tamales.
- Beef Enchiladas – Whip up some tasty enchiladas by using corn tortillas, enchilada sauce, and the slow cooker Mexican shredded beef. Bake until warmed through.
- Burritos and Tacos – You can use tortillas, taco shells, or go for a burrito (or taco) bowl by layering the meat mixture with rice, pico de gallo, sour cream, and a splash of taco sauce.
- Nachos – Create the tastiest nachos with this meat and all the toppings your prefer. We like to line a sheet pan with tortillas chips, add this beef, sprinkle over cheese then broil in the oven. Top with sour cream, diced onions and guacamole.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Ive never left a review on recipes before, but this one deserves more!
It’s absolutely perfect, tastes SO good, and the timing for shredding is absolute perfection!!
Made the recipe exact (used 2 jalapenos and beef broth) except I used a can of diced tomatoes with green Chiles in it, & added a very little bit of salsa verda to it (1/4-1/2 cup maybe).
This is going in my meal rotation and going to recommend to everyone! 🙂
I haven’t bought ANY type of roast or anything similar in over 10 years… because the one time I tried, it turned out horrible. I’m SO glad I came across your recipe and gave it a try! Game changer for the family!! Going to check out more of your recipes in the future too! Thankyou so much!
I’m so happy to hear that! I think you will find many great recipes here.
Can I cook on high since I doubled the recipe?
Yes, that will work fine.
How would you convey the time for an Instant pot? Any other changes
I don’t have times for an instant pot. I’m sure the time would be the same as a pot roast.
Send recipe
The recipe is right above this comment.
I’m having trouble posting this question; sorry if it’s a duplicate. I need to make 8 cups of shredded beef. How many pounds of meat should I buy? Thanks so much!! I can’t wait to make your recipe.
I would Do at least 6 pounds. It’s hard to say exactly because every roast has different fat content that gets discarded.
Thanks so much!
Would stewed tomatoes be the same as Rotel? It seems like there were little bits of green in the tomatoes when you poured them into the crockpot. It looks wonderful!
Yes that will work great!
How do you remove the fat when the juice is still hot?
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.
Use a metal ladle with ice cubes skim it across the top as the fat will adhere to the ladle
jalapenos is hot spicy chili from mexico ,right ???
Not really. Serrano and others are more notable Mexican peppers.