When life gets busy but your taste buds are still craving something bold and satisfying, this Slow Cooker Mexican Shredded Beef is the answer. With just a few minutes of prep in the morning, you can return home to a slow-cooked meal that fills the kitchen with savory aromas and delivers deep, rich flavor in every bite. This dish takes humble ingredients and transforms them into something that tastes like it simmered for hours—because it did—all without you standing at the stove.
The slow cooker does the heavy lifting here. A good cut of beef, like chuck roast, becomes fall-apart tender while it simmers in a blend of spices, chilies, tomatoes, and broth. It’s perfect for tacos, burritos, nachos, rice bowls, or even meal prep for the week ahead. And the best part? It only takes about 10 minutes to throw everything together.
Whether you’re feeding the family on a weeknight or entertaining guests on the weekend, this recipe brings a hearty, flavorful main dish to the table that’s hard to resist. Simple, delicious, and versatile—this is one recipe you’ll find yourself coming back to again and again.
Ingredients (Serves 4)
Non-stick cooking spray
2½ lbs beef chuck roast
Sea salt and black pepper, to taste
½ medium yellow onion, diced
1 medium jalapeño, thinly sliced
1½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon chipotle powder
1 teaspoon dried Mexican oregano
1 (10-oz) can tomatoes with green chilies
1 cup beef stock
1 tablespoon fresh lime juice
To Serve:
⅓ cup fresh cilantro, chopped
2 large limes, cut into wedges
Instructions
Lightly spray the inside of a 6-quart slow cooker with non-stick cooking spray.
Season the beef generously with sea salt and black pepper on all sides. Place the roast in the slow cooker.
Add the diced onion, sliced jalapeño, and all spices on top of the meat. Pour in the canned tomatoes with green chilies, beef stock, and lime juice.
Cover and cook on low for 8 hours, or until the meat is fork-tender.
Once cooked, remove the lid and shred the beef directly in the slow cooker using two forks. Let it sit for 5 minutes in the cooking liquid to soak up more flavor.
Use tongs to transfer the shredded beef to a serving platter, allowing excess liquid to drip back into the slow cooker.
Top with chopped cilantro and serve with lime wedges on the side.
Nutritional and Dietary Notes
This dish is protein-rich and packed with iron, making it a great option for energy and muscle support. The use of spices instead of sugary sauces keeps the carb count low. It’s naturally gluten-free and can be served with low-carb sides for a keto-friendly meal. You can also use leaner cuts of beef or trim visible fat for a lighter version. If serving with tortillas, consider whole grain or corn options for added fiber.
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