Slow Cooker Mexican Shredded Beef
Tender and flavorful, this Slow Cooker Mexican Shredded Beef is perfect for tacos, burritos, or bowls, simmered slowly with authentic Mexican spices for a delicious meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 (14 oz) can diced tomatoes with green chilies
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the beef roast on all sides until browned, about 4 minutes per side.
- Transfer the beef to the slow cooker. Add sliced onions and minced garlic on top.
- In a bowl, mix beef broth, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, oregano, black pepper, salt, and apple cider vinegar.
- Pour the mixture over the beef in the slow cooker.
- Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and shreds easily.
- Remove the beef and shred it using two forks. Return shredded beef to the slow cooker and mix with the juices.
- Serve hot, garnished with fresh cilantro if desired. Perfect for tacos, burritos, or rice bowls.
Notes
For extra flavor, toast the spices before mixing them in. Leftovers make great enchiladas or quesadillas.
Find it online: https://justflowe.com/slow-cooker-mexican-shredded-beef/