This all purpose Slow Cooker Mexican Shredded Beef is great for tacos, burritos and more! Quick and easy prep work and the crock pot does the rest.
Is there anything better than knowing your fridge is stocked with food and you won’t need to cook dinner for a few days? That was how I felt after I finished a batch of this easy Slow Cooker Mexican Shredded beef. This may seem odd coming from a food blogger – and don’t get me wrong, I do love cooking. But sometimes, especially when cooking is part of your job, you need the occasional night off.
That is why I LOVE this recipe First of all, it is super easy to throw together. Unlike some slow cooker recipes that require browning and sauteing and all kinds of prep work, this one requires minimal prep work without sacrificing flavor. The key to success with this is time. The chuck roast requires slow heat to break down the tough fibers and turn it into a delicious, juicy feast. So after you throw everything into the crockpot you can go do something else for 8+ hours – like work (boooo) or play (yay!) and the slow cooker does the hard work for you.
When you get home you can get creative and make all kinds of delicious meals with your Mexican shredded beef – tacos, obviously, burritos, or even better, burrito bowls. You might even want to stash some of this in your freezer for a
lazy rainy day. Because I bet you, like me, could use a day or two off from cooking.
Slow Cooker Mexican Shredded Beef
- 3 pounds beef chuck roast
- 1 onion diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1-2 tablespoons juice of one lime
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt plus more to taste
- 1/4 teaspoon red chili flakes
- Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
- Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
- Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
- Place the meat on top of the onion mixture and set cook on low for 7-8 hours. Total cooking time will vary for different roasts.
- After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
- Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
Kay Hoskins says
Absolutely love this recipe. Soo versatile. Making again today and looking forward to it. Thanks for sharing.
I’m so glad you loved it!
This was a really awesome base recipe I will definitely be making it again. I’m always looking for good base recipes like this. I realized that I’m a spicier person so I will probably double the spices next time. I also seared it before I dumped it into my crock pot. I think she explained it well that with beef, low and slow is the best way to go. I always start with a base time of 8 hours but this was a bigger roast so I just went with 9 hours and it just fell to pieces under my fork. I’m pregnant and have been looking for a way to get more protein so I ate this with some eggs in the morning and it was so good. I’m looking forward to other things I can do with this meat. Thank you for the recipe!
I’m so happy you loved it!
Best Mexican shredded beef recipe ever! My husband doesn’t really eat any red meat, but will eat this on flautas. My son is very picky, but loves this shredded beef as well. You can just throw it all in the crockpot and it’s ready in a few hours. I put a little extra lime juice. I only put about half the cumin in it that it calls for. I just don’t like the taste of cumin. It is easy to shred for flautas, tacos, sandwiches and salads. I also eat it with eggs for breakfast and add green onions and sour cream with salsa. It’s also good on loaded potatoes or a baked potato. I could eat this with anything!
Here in Ireland chuck is hard to find so used a housekeeper cut, shreds just the same after the 7hrs. Fabulous flavors! I will keep making this over & over as it is absolutely delicious, and was a huge hit with the kids too!! Thank you for the awesome recipe!!
Hi, this is such a great and easy recipe! Perfect for work days, just dump in the crockpot and you have dinner ready when you get home. My question is when you freeze the leftovers, what do you suggest is the best method of reheating it?
I’m so glad you love it! When reheating I either microwave it or sauté in a pan.
I’ve never bought chili powder and have no idea what brand to look for. Can you suggest one for this recipe, please? Also, is this super spicy as written? Thank you!
Hi, it is not spicy. For spice brands I like frontier organic, McCormick, even the store brand is usually fine! Just look for something called “chili powder” it is a pretty common spice so your store should have it.
Thank you! 😊 Thanks too, for sharing your recipe!
In the UK, and this is a staple that I cook frequently. Pulled beef is one of the ways we cook beef in my home country of Botswana, though with just plain salt and slow cook it then shred it, have it with something called pap.
I love this Mexican version.
I tend to use a Scotch Beef Brisket Joint (comes packed as 600grams or so) from local supermarket (TeSco). I then use a tablespoon each of oregano, smoked paprika, black pepper and salt mix, and a teaspoon of cumin. For the chilli I either use plain chilli or some chipotle flakes if I’ve got some.
I tend to sear the meat first then transfer to slow cooker (I don’t cut it), then brown the onion/garlic in the same pan, add the tomato paste & lime juice, then transfer to the slow cooker and add a bit of water (a couple of tablespoons just to immerse the onion/garlic mix in the cooker. Then I cook on slow heat all day whilst I’m at work.
It can be a bit tedious to do it this way (instead of the simpler, straightforward version of just chopping veggies, spicing meat and adding straight to the cooker. But I love it.
So happy to hear that, thanks for sharing!
Emma Pitchford says
Hi there I am trying this for the first time and still new to using a slow cooker. Do you not need to put liquid in for it to cook? Thanks
Hi – no, you don’t need it for this recipe! The roast will release plenty of liquid.
Joan moxley says
I have made this numerous times and it is always a hit. My son who has had authentic steak tacos say these are just the best. Freezes so well and so easy. Love as a soft taco topped with avocado Cotija queso cheese and chopped cilantro. Yummy😋 Thanks
So glad you love it!
I’ve made this recipe multiple times and absolutely love it. My picky in-laws (latinos) even enjoy it which is saying a whole lot! Used it for tostadas and I can not rave enough about this recipe.
IF (and that’s a big IF) I have any leftovers I usually roll them up in corn tortillas and fry them up for beef taquitos. Topped with salsa, guac, sour cream, queso fresco, and shredded lettuce. AMAZING!
I’m so glad you love it!
Andy Townley says
This recipe is delicious and super-easy! I had to cook for closer to 10 hrs to get the desired tenderness. My only regret is that I didn’t make more, so next time I’m going to double the recipe.
I’ve been using your recipe for many years now and feel remiss for having never commented.
I used to make this for myself while in the Keto diet and would have enough to bring for work lunch for the week. I ended up making it when my girlfriend visited. Later we married and I now make it for my family a few times each year and it’s always a favorite.
Treating my wife and kiddo to it tonight for Mother’s day and just heard my wife telling her mother she’s so excited for our dinner.
Thanks a ton for this excellent and versatile recipe and I guess thank you for convincing my girlfriend to marry me. ;P
Aww, wow! What a nice comment. Thank you!
Sharon Jones says
This looks delicious! I am planning a graduation party in June. Would you recommend freezing this and reheating the day of?
Hi, yes this freezes very well!
How can I make this recipe with 3 lbs of stew meat cubes?
Hi, stew meat can be made from all different kinds of cuts, so I’m not sure if it would be as tender and/or flavorful. But you can follow the same directions and see how it turns out!
So delicious. Great for burrito bowls for work!
I’m so glad you loved it!
I love that when you print this if you want to adjust for number of people it adjusts the recipe. Question – does it come out juicy enough that you don’t need extra something to put over rice?
Hi Beth – yes, it does come out pretty juicy!
This was the best steak tacos we’ve ever had. I put my roast in frozen, as I usually do when putting in a crockpot. This had the best flavor. This is such a keeper! Thank you for sharing! 😋
Oh yay! So happy to hear that!
Linda coco says
Made this for a special family birthday dinner. Rated 10/10 by everyone. Succulent and spicy.
Served with a great mexican corn and bean roasted salsa and handmade areppas( so easy with semolina and cornflour). Some smashed avo too. Delicious.
So happy to hear that!
Great recipe. I think next time I’m going to add some chopped cilantro when I mix the shredded beef back in. I think mine had too much onion, so when I had the beef out to shred it I fish some of it out (my onion was really big). Then I used my stick blender to blenderize the “sauce” before adding the beef back in. It was great! I cooked it one day, then used it the next day to make a taco casserole which was superb (sooo much better than ground beef!). Putting half in the freezer to do another casserole later!
So glad you liked it!
Made this tonight and my entire family of 5 loved it! This does not happen. Usually someone hates the meal! Thank.you!!!
Yay, so happy to hear that!
What’s the serving size?
Hi Jeannie – there are about 10 servings for this recipe, but that will vary depending on the size of the roast you end up using.
Hi! Thank you for the nutritional information, but it’s not very helpful without a serving size, which I cannot find. Did I miss it? Thank you!
Hi Dale – there is an estimate of 10 servings for this recipe. That will vary depending on the size of the roast you use. So 1/10th of the recipe would be one serving.
Hello! Did we discard the onions after cooking or mix in with the beef?
Hi Erin – mix them in, they will be very soft.
Ok thanks for replying straight away! I have about 6 hours to go 🥙🌯
Best taco meat I have ever made – so easy, but so delicious. I don’t know if I’ll ever make ground beef tacos again.
Aww, yay! So happy to hear that Schyler!
I am looking to make this this weekend in a cast iron Dutch oven. What time and temperature would you recommend?
Hi Dan – I haven’t tested this slow cooker recipe in a dutch oven so I can’t be sure! Generally a low and slow approach is best. I would try cooking it at 300 degrees F for several hours and then keep checking until it is fall apart tender.
Omg this recipe is PERFECT!!
Yay! I’m so happy to hear that!
I have a 3.5 lb Angus Skirt Steak… can I sub that for the chuck roast? Should I brown it or marinade first at all? thanks in advance!
Hi – Skirt steak is a totally different kind of cut, so I would not recommend cooking it in the slow cooker. It is actually best when it is cooked hot and fast, rather than low and slow. I have a Mexican Flank Steak recipe that would probably be a better fit for that cut of meat. Here it is, I hope that helps! https://www.foxandbriar.com/mexican-grilled-flank-steak-salad-honey-lime-dressing/
Thank you so much for the prompt reply! I’ll have to try the other recipe you send me! Could I just use a cast iron skillet? I don’t have a grill… thanks, again!
Yes, a cast iron skilled is fine!
Just made this for dinner, topped it on mash potatoes and roasted vegetables on the side. It was fantastic. Husband had seconds and we still have a ton for tomorrow. Didn’t have lime so I used lemon instead and put it in a multi-cooker on stew function for 7hours instead of 8.
I’m so happy you loved it Elaine!
stephanie Williams says
I didn’t get the roast out of the freezer in time, so I thawed it out in the microwave. I cooked it in the Instant Pot for 90 minutes on high pressure after adding 1 cup of water to help it pressurize. I did a natural pressure release for 15 minutes. It’s SO good! We added cotija cheese to our tacos and ate them over the kitchen sink. So flavorful and easy!
Yay! Glad to hear you loved it Stephanie!
lynn fravel says
Absolutely delicious! I did add roasted and diced fresh green chilies on top of the meat as it started cooking and some salt at the end. VERY flavorful and tender. Thanks!
I’m so happy to hear that Lynn!
Do we need to add water?
Hi Myriam – nope, the roast will release plenty of liquid!
I start here.Then I make enchaladas.So good!
Sounds delicious! So glad you love it.
So glad you loved it Kara!
This was tough and hard— meat never became tender and fell apart. and I don’t understand the positive reviews. Avoid at all costs.
Hi Tara – it sounds like you may have used the wrong cut of beef. Chuck roast will get tender if it is cooked long enough due to the marbling and connective tissue. If you used a leaner type of roast that is not made for this type of cooking, that would explain why it was tough.
so glad you loved it Kit!
This was so AWESOME. I felt like I was back in Mexico. The flavors were so authentic. Needless to say it was a hit with my family and can’t wait to make it again.
Hi Kimberly – I am so glad to hear that! Thanks so much!
This was outstanding!! Thank you so much for the recipe. XO
So glad you loved it Laura!
Do you have a calorie count?
Do you have a calorie count to serving? (Whatever you define has a serving)
Hi Heidi – not yet, my recipes are currently being updated with nutrition information. In the meantime, there are lots of free recipe calculator apps out there that you can use, such as My Fitness pal or Lost it!
christie dotson says
Hi i’m sooo excited to try this! Question though i know it states 10 servings but how much is that? 1/2 cup…..
Hi Christie – it is an estimate since the exact volume will really vary depending on the exact size of the cut of beef. The estimation is based on about 1 cup per serving. But if you need more exact information, I would encourage you to calculate the nutrition info based on exactly the ingredients you use, size of roast and the volume of the end result. There are lots of free calculators out there, such as My Fitness Pal or Lose it!
Erin S. says
Delicious! My husband and I just ate this for dinner and he went back for seconds. I made it as the recipe states, and put it in a bowl over cauliflower rice. Topped it off with some pico and shredded cheese (hubby also did guac and sour cream) and one bowl filled me up. This was my first time ever making something like this, and I’m pleased! We have plenty leftover, too. I’ll probably save it to use for zucchini boats for another dinner. 🙂 Thank you for this recipe!
Hi Erin, I am so glad you loved it! Great ideas on how to use it too!
Lisa Fox says
Happen to have a 1.5# roast in the freezer that needs to be used. Do I need to cut the ingredients in half or make it as shown? Thanks!
Hi Lisa – I would use the same amount of ingredients.
Made this for dinner tonight. It turned out delicious. I did add about 1/4 cup beef broth to all the othe ingredients. I also took /he time to trim off extra fat and gristle before copoking. Didn’t take picture. But it was well worth it. Will make it again.
So happy to hear that you loved it Carol!
Can you freeze the leftovers?
Celeste Duncan says
How can I pin this recipe? Are you not in Pinterest? 😳
Hi Celeste – There is a pin it button at the top of the post, if you click that you should be able to pin it. I am on Pinterest 🙂 You can find my profile by searching foxandbriar.
1st time I’ve made this and it was beautiful. Pretty much did 1.5x the amounts (except chilli powder, which i only did a heaped teaspoon anyway), as i had nearly twice the meat (i used brisket). I also added 2 big teaspoons of ground coriander. When cooked i reduced the sauce right down in a pan, adding 2 tablespoons tablespoons brown sugar to sweeten. I stirred 1/3rd of this sauce into the shredded meat, and kept rest as a sauce for our tacos. While thing got absolutely smashed by the family. Will definitely do again. Can’t see why you couldn’t use the same recipe for pork.
Sounds wonderful! SO glad you loved it Linc. I do have a similar recipe for Pork on the site too!
I love this recipe one item I added that take the flavor up a little more it a small can of red enchilada sauce and a can of green chiles.
Sounds wonderful, thanks Brett!
Newer cook here! I’m excited to try this. It’s in my crockpot. I’ve always been taught to brown the outside before… I did and then rubbed in the seasonings. Is browning necessary? Will it still be flavorful?
Hi J – you can absolutely brown it if you prefer! I believe I tested it both ways and found it didn’t make a huge difference in flavor, so I cut that step to make the prep time faster and easier. But browning in general usually adds more flavor, so feel free to add that step if you wish!
Pam craig says
This is the second time I have made this but this time I tried it a different way. You can see how I cooked it above in the previous comments the first time. Today I made another batch of this amazing Mexican Shredded beef. The cooking method I chose today was in the instant pot on high pressure cook. I used a 3 pound roast and found it to be fall apart tender after one hour and 40 minutes. I did not do a quick release I let it release on its own which is another reason why meats get so fall apart tender. Shredding it was a breeze and tools no time at all. I did add a little liquid to the bottom because if you don’t the Instantpot screen will show burn without it. I started with a fourth a cup of beef broth and then added 1/4 cup of water. If you want a faster method than the original recipe this is perfect.
Wonderful, thank you for sharing your instant pot method Pam!
Pam craig says
I made this for the first time in my Instant Pot on the slower cooker option. I used a roast a little over 3 lbs. I added 1/2 cup of water and let it slow cook for 15 hours and it’s perfect! So fall apart tender and the whole family loves it! This will be a staple in our house. Thank you for a fantastic recipe. Next time I will try it on the high pressure option in my Instant Pot like I do all my roast and see if the flavor is as good. I believe though that slow is probably going to be best for the best flavor. This is a winner!
I’m so glad to hear that you loved it Pam! Thanks for the tips on the instant pot! Let us know how it turns out on the high pressure setting.
Hello, can you do this without tomatoes? I have an allergy, and this looks delicious, but not worth getting sick over.
Hi Sara – I think the tomatoes add a depth of flavor that might be missing if you left them out. I have seen some recipes using orange juice, and that might work as a replacement – but I haven’t tried it myself. Let me know if you give it a try!
This recipe might satiate some taste buds but it’s lacking a bit. Have the butcher cut up the chuck roast into smaller pieces, the juices cooking through the meat will cook more evenly with all the seasoning instead of loosening a big block of meat and then getting the spices fully distributed. Also add some oil before and slightly sear the meat (not brown it). The chilli powder is good but you can also steep some guajillo or ancho ancho chillis, blend and strain right into the pot (possibly an habanero for heat). The dutch over works perfection stove top for slow cooking, better than a crock pot. I chop onion, onion/lime/habanero mix, red salsa, cilantro, radish and lime with small taco tortillas sitting in a damp cloth inside a crockpot. This little taco station feeds and army of people if you have a dutch oven to a lot of meat. 🙂
Donna Elson says
I want to make this. In the UK, don’t have a slow cooker so going to put in the oven – what is classed as a low temperature. Have a fan and normal electric oven so can use either. Also, do I need to cover with foil?
Hi Donna, I haven’t tested this in the oven yet, so I can’t tell you for sure. If you are going to try it in the oven I would suggest using a dutch oven with a lid. Cook it at a lower temperature, no higher than 325 F (162 C). And it will probably take 3-4 hours to cook this way. If you don’t have an oven safe pot with a lid, such as a dutch oven, definitely cover it in foil. But a dutch oven with a lid would be better. Again, I haven’ttested this myself so I can’t say for sure how it will turn out. Let me know how it goes!
mary anne says
Can I use a top round roast instead of a chuck roast?
Hi Mary Anne – I don’t recommend using a top roast. A top roast is much leaner and it won’t shred like the chuck, also it might end up much more dry and tough.
Can you cook this on high?
Hi Ashley – I think this turns out much better if it’s cooked on low for a long time. If you try to cook it on high for a shorter amount of time it will probably turn out tough.
Jacqui K says
I’d love to make this, but I’m not sure which cut of beef to use? I’m in the UK, and chuck roast isn’t a cut we see. I mean, we’ll have it, but by another name lol. Any suggestions/ideas would be greatly appreciated x
Hi Jacqui – I’m not sure if I am correct, but according to google the chuck roast is often called the “braising roast” in the UK. It is from the shoulder of the cow. It is has a good amount of fat and connective tissue, which makes it very tough unless is is cooked for a very long time, as in this recipe. I hope that helps!
Thanks Meghan, I’ll check it out with my butcher. REALLY looking forward to trying this out!
Yay! Can’t wait to hear how it turns out!
Can this recipe be used with boneless pork roast?
I don’t see why not! I haven’t tried it but it seems like it would be fine.
Can I use frozen beef or does it need to be fresh? And if I can use frozen- how much extra time will that add?
Hi Kim, I think it would take a long time for a roast this size to thaw and cook in the slow cooker. I am afraid it might be a food safety risk. It would be better to use thawed meat.
thank you for the quick reply 🙂 This was DELISH!!!! I made them into burrito bowls from your site- my hubby was super impressed. Even better than Chipotle!!
Hi Kim – Yay! I’m so happy to hear that!
tricia yannarelli says
Made this last night and fell in love with it. But what I am really looking for is the nutritional information for my macro calculator. Can anyone help with this.
So happy you loved it Tricia. We are working on getting the nutrition info updated.
Totally made this last weekend. So yummy in tacos! I also used the leftovers to make loaded mac n cheese……Mac n cheese topped with beef and shredded cheese then baked. Garnished with cilantro and green onions. So good!
GIRL. That Mac n cheese sounds amazing! So glad you loved the recipe!
I made this tonight and OMG it is delicious! I cooked the meat for about 8.5 hours and it was perfect. It’s so tender and flavorful. I added a little bit of chipotle powder instead of red pepper because I was out of red pepper flakes. I also added a little extra tomato paste and spices since I made a big batch and it’s delicious! I’m so glad I found this recipe! It’s definitely a keeper. My husband also loved the meat!
Hi Julie! I’m so happy you loved it! Thanks for your comment!
Hi! Is the cumin better as powder or seed?
Hi Marie, I use powdered!
What volume slow cooker do you need for this much beef? Not sure it will fit in mine
Hi Beth, I have a 6 quart, but there was plenty of room. I think as long as the meat fits in the crock pot with the lid on you should be fine.
Squeezed 1kg in to a 3l cooker and it was fantastic thank you
So glad to hear that!
Wondering if this can be made in the Instant Pot with the slow cooker option… with added water? Or in a normal pot ? I dont own a slow cooker.
Hi MJ, I haven’t tried it in the instant pot yet, but I think it would probably work. I think you would need to add some liquid. You could also try it in the oven using a dutch oven. I would try a low temperature for 3-4 hours. I haven’t tested it so I can’t say for sure how it will turn out. Let me know how it ends up!
Did it with the instapot and it worked amazing !!! Cooked it over 12 hours with my own blend. Perfect 😊
Great to know it works in the instant pot! Thanks Holly!
Pam Craig says
Did you add any water or make any changes?
Samantha Claire Jones says
Currently making this right now and now I’m worried cause I put a tiny bit of water in it because it started smelling like the onions were burning a tad…. Now that I read the comments I hope I didn’t mess it up 😭😭😭😭😭 it looks deliciousssssssssssss 😭😭😭😭🤔🤔🤔🤔(i put 1/4 cup prob less of water) 😭
Hi Samantha – don’t worry, I think it will still be fine! Let me know how it turns out 🙂
WOW this was SO amazing!! I had to use tomato sauce vs. paste as I didn’t have it on hand but it was still incredibly delicious! I had a really lean cut of chuck roast so I think the extra liquid helped in my case. Pinning this recipe to put on repeat. Thanks for sharing, I’m so glad I found this 🙂
Hi Christy – Yay, I’m so glad you loved it! Thank you for your comment!
Laticia Brown says
Have this in my slow cooker now just can’t wait dinner tonight. I’m going to use the meat as the filling for taquitos .
Hi Laticia – Yay, can’t wait to hear how it turned out!
Maggie Unzueta says
Yum! I could eat that
This is awesome! I have made it a couple times for my kids and grandkids for Sunday dinner. It was a hit. Ready to make it again for Sunday dinner. Thanks for sharing. 🙂
Hi Vickie – Yay, I am so happy to hear that! I’m glad your family loves it!
Jacquie Bratt says
I stumbled across this recipe when looking for suitable meals for Keto Diet. I made the meal mid week for a birthday celebration everyone thought it was amazing. Also served to non keto diet followers and I also had a vegetarian at the table – I used mushrooms instead of the beef & used the same ingredients as this recipe. Thank you all who contributed to this forum – it was so helpful, I too was worried that the beef would be dry with no juices (other than the lime) in the ingredients list. Due to my work hours the beef was cooking for almost 10 hours but it cooked beautifully, so tasty and definitely recommend and will certainly make this again.
Hi Jacquie – I’m so glad it was a hit! Great idea using mushrooms for a vegetarian option!
I love making burrito bowls because they can be healthy and easy to put together for lunch. I can’t wait to try this one for a change!
Hi Teresa – I hope you give it a try!
I have made this recipe a multitude of times by now. It is still our families favorite go -to without a doubt. Thank you for sharing such deliciousness with the world.
Yay! Thank you Carissa, that is so good to hear! I’m so glad you and your family love it.
Will this recipe work with Diced beef do we think? Looks amazing!!
Hi Emma – I’m not sure! The low and slow method works great with a large roast but the time might need to be adjusted with diced beef. Let us know how it works out!
Anna Jester says
Super excited to try this out. Just wondering, about how much is there once shredded? I’m hoping to maybe have enough for a meal and some to freeze.
Hi Anna – the exact amount will vary depending on the size of the roast and things like water and fat content. But when I make this I have more than enough to freeze. If you want extra to freeze, I would suggest just using a roast on the larger size. It may need to be cooked a little longer if it is much bigger. If the meat is not tender after the suggested cooking time, keep cooking and check every half hour to hour until it is as tender as you want it.
Over all this is a good recipe. Not trying to make anyone feel bad. The end result has a spicy level of 1 out of 5. Really this is just pot roast with some taco seasoning on it. Mexican shredded beef should be spicy to very spicy. This recipe will give you delicious, tender, juicy, not at all spicy shredded beef. I would say it is less Mexican.. and more just shredded beef.
Hi Jacob – I’m glad you liked the recipe overall. I think that spiciness levels are subjective, and what one person finds mild another finds very spicy. For this reason I tend not to make my recipes very spicy, but encourage people to add spices to taste. That being said, you are right, it is not intended to be a 5 out of 5 spiciness level.
I’m currently making it and added some chipotle in adobo sauce that I had pureed for another recipe. Hoping it turns out.
That sounds like a great addition. Let me know how it turns out!
Liz G says
I love Mexican and Tex-mex food! I made this today and I’m in love! Next time I’ll add green Chiles, and use smoked paprika instead of regular to change it up just a bit. Thank you for the recipe!
So glad to hear that you loved it Liz! I love smoked paprika too!
john mccormick says
why wouldn’t this work with briskety
Hi John – I haven’t tried it, but I’m sure you could. It’s just a different cut of meat and so the outcome might be slightly different. Brisket might be a little drier and the meat fibers will be longer/stringier. But it is a personal preference, feel free to try it and let us know how it turns out!
Carol Steele says
Made this for my youtube channel, so good!
I made this yesterday, added a few other ingredients (chipotle in adobo, fresh jalapenos and bell peppers) and it came out BEAUtiful!!!!! It tasted amazing. Thank you for the great recipe. I will definitely be making this again.
Hi Chris! I’m so happy to hear that you loved it!! Thanks for your comment 🙂
I cooked this on low for 7 hours and it came out so tough that I couldn’t even shred it! 😢 I looked back and I followed the recipe exactly! the only thing I did different is my roast was 2.3 lbs instead of 3 lbs.
Hi Jamie – I’m sorry that happened. If the meat was too tough that means it needed to be cooked longer (that is why the recipe gives a range for the cooking time). It seems odd, but tough cuts of meat like this get more tender the longer you cook them. The exact cut of meat will vary in how long it needs to be cooked (some roasts will be tougher than others depending on the age and type of the cow). So if this happens it is best to put it back in the crock pot for another 30-60 minutes and then check and see if you can shred it. Continue to do that until the roast reaches your desired tenderness.
Thank you! Ill try that next time!
Ok, hope that works! I’ll also put a note in the recipe indicating this, thanks for your feedback!
Could you cook this on high for 4-5 hours and get the same outcome?
Hi Sarah – You could try it, but the problem I think will be that it won’t turn out very tender. This type of meat really needs to be cooked low and slow in order to become tender. It will still be cooked, but it might be tough.
I agree with the others… nothing beats meat slow cooked. This looks so tender and delicious! I can imagine lots of tasty meals coming out of that slow cooker!
You had me at Mexican but slow cooker and someone else doing the work is all I need to hear! LOVE!
Becky rogers says
aLL HAIL THE SLOW COOKER!!! tALK ABOUT A PERFECT WEEKNIGHT DINNER, RIGHT HERE!
Lynn | The road to honey says
The Mr. & i work out once he gets home from work (which is usually after 7). That means we are often eating dinner pretty late into the evening and the last thing I want to do is wait yet another hour to eat dinner. For this reason, I need more meals like this in my life. Plus. . .nothing beats the tenderness of meat cooked in the slow cooker.
I am making this for dinner tonight, so excited! Are you supposed to add any kind of liquid in as well or just exactly what the recipe states?
Hi Amanda – I don’t add any liquid, as the roast cooks the juices will release.
I want to make this tomorrow for the mother in law. 🙏🏻 Going roast shopping in the morning.
Awesome! Can’t wait to hear how it turns out!