Slow Cooker Mexican Shredded Beef Recipe

What I love about the sunshine is we spend more time outdoors which means I need to be organized when it comes to meal planning.  The slow cooker is my go to in the summer and this recipe is great to make ahead for dinner and then use for leftovers because it can be served in many ways.

A few different ways we enjoy this recipe are classic tacos or lettuce wraps paired with cilantro rice or roasted vegetables and leftovers on a salad with corn and beans for lunch.

Slow Cooker Mexican Shredded Beef Recipe

Slow Cooker Mexican Shredded Beef Ingredients:

• Non-stick cooking spray
• 2½ lbs. beef chuck roast
• Sea salt and black pepper, to taste
• ½ medium yellow onion, diced
• 1 medium jalapeno, thinly sliced
• 1½ t. ground cumin
• 1 t. garlic powder
• ½ t. smoked paprika
• ½ t. chipotle powder
• 1 t. dried Mexican oregano
• 1 10-oz. can tomatoes with green chilies
• 1 c. beef stock
• 1 T. fresh lime juice
• 1/3 c. fresh cilantro, chopped, to serve
• 2 large limes, cut into 8 wedges each, to serve

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

• Slow cooker, this one is pretty obvious but I love my 6 QT crockpot it has never failed me
• Slow cooker liners – I love these when I know we'll be busy and I don't have much time for clean up.
• Bear claws – if you want to shred any meat quickly these are a great tool to have in the kitchen.

Slow Cooker Mexican Shredded Beef Directions:

1. Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
2. Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.
3. When done cooking, remove the lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
4. Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!

Tip: For best results, allow meat to cook on low for at least 8 hours.

This is one of those super easy and incredibly versatile recipes that can be served in so many ways.  We hope you enjoy this slow-cooker Mexican shredded beef as much as we do.

Slow Cooker Mexican Shredded Beef Recipe

Real Momma

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings 4

Ingredients

  

• Non-stick cooking spray
• 2½ lbs. beef chuck roast
• Sea salt and black pepper to taste
• ½ medium yellow onion diced
• 1 medium jalapeno thinly sliced
• 1½ t. ground cumin
• 1 t. garlic powder
• ½ t. smoked paprika
• ½ t. chipotle powder
• 1 t. dried Mexican oregano
• 1 10- oz. can tomatoes with green chilies
• 1 c. beef stock
• 1 T. fresh lime juice
• 1/3 c. fresh cilantro chopped, to serve
• 2 large limes cut into 8 wedges each, to serve

Instructions

 

• Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
• Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.
• When done cooking, remove the lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
• Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!

Notes

Tip: For best results, allow meat to cook on low for at least 8 hours.