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This all purpose Slow Cooker Mexican Shredded Beef is great for tacos, burritos and more! Â 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. Â You might even want to stash some of this in your freezer for a lazy rainy day. Â Because I bet you, like me, could use a day or two off from cooking.
Slow Cooker Mexican Shredded Beef
Ingredients
- 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
Instructions
- 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. Â 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.Â
- 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.Â
- Before serving stir well again to mix the meat with the sauce.  Taste meat and season with more salt to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello,
I am looking to make this this weekend in a cast iron Dutch oven. What time and temperature would you recommend?
Thanks, Dan
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.staging.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!
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!
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.
Perfect!!!!
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.
Perfectly delicious!
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!
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!
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!
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?
Yes, absolutely!