Slow Cooker Mexican Shredded Beef

Mexican Shredded Beef is a tender, flavorful, and versatile dish that’s perfect for tacos, burritos, enchiladas, or bowls. Slow-cooked in a rich blend of spices, tomatoes, and aromatics, this beef is infused with authentic Mexican flavors that make every bite irresistible. Whether you’re preparing it for a casual weeknight meal or a festive gathering, this dish is easy to make and guaranteed to be a hit with family and friends.

INGREDIENTS:

For the Beef

3 lbs (1.4 kg) chuck roast or beef shoulder

2 tbsp olive oil

1 medium onion, diced

4 cloves garlic, minced

1 can (14 oz / 400 g) diced tomatoes with green chilies

1/2 cup (120 ml) beef broth

2 tbsp tomato paste

2 tbsp apple cider vinegar

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp cayenne pepper (optional, for heat)

1 tsp salt

1/2 tsp black pepper

For Garnish

Fresh cilantro, chopped

Lime wedges

DIRECTIONS:

Step 1: Prepare the Beef

Pat the chuck roast dry with paper towels and season generously with salt and black pepper.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to a slow cooker or a large baking dish if using the oven.

Step 2: Build the Sauce

In the same skillet, sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Stir in the diced tomatoes, beef broth, tomato paste, apple cider vinegar, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Bring to a simmer and pour the mixture over the roast in the slow cooker.

Step 3: Cook the Beef

Slow Cooker Method: Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shredded.
Oven Method: Preheat the oven to 325°F (160°C). Cover the baking dish tightly with foil and bake for 3-4 hours …