Name: Slow Cooker Mexican Shredded Beef Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 3-4 pound chuck roast; 1 ½ tablespoons chili powder; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 ½ teaspoons salt; 1 teaspoon black pepper; 4 ounces canned green chiles, chopped; 1 medium onion, sliced into wedges; 4 cloves garlic, minced; 2 tablespoons tomato paste; ½ cup beef broth; ¼ cup lime juice (about 2 limes)

Description

This Slow Cooker Mexican Shredded Beef recipe offers tender, flavorful chuck roast cooked low and slow with a blend of classic Mexican spices, green chiles, and a tangy tomato-lime sauce. Perfect for tacos, burritos, or a hearty dinner, this easy-to-make dish delivers rich, juicy meat that melts in your mouth after hours in the slow cooker.

Ingredients

Scale

Main Ingredients

3–4 pound chuck roast
1 ½ tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons salt
1 teaspoon black pepper
4 ounces canned green chiles, chopped
1 medium onion, sliced into wedges
4 cloves garlic, minced
2 tablespoons tomato paste
½ cup beef broth
¼ cup lime juice (about 2 limes)

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Instructions

Season and Prepare the Meat: Place the chuck roast into the slow cooker. Season it evenly with chili powder, ground cumin, dried oregano, salt, and black pepper. Add chopped green chiles, sliced onion wedges, and minced garlic on top of and around the meat for maximum flavor infusion.
Mix the Sauce and Cook: In a small bowl, whisk together the tomato paste, beef broth, and fresh lime juice until smooth. Pour this mixture over the beef and vegetables in the slow cooker. Cover with the lid and cook on LOW for 8-9 hours or on HIGH for 5 or more hours, until the beef is very tender and easy to shred.
Shred the Beef: After cooking, remove the lid carefully and use two forks to shred the beef directly in the slow cooker. Mix it well with the juices and vegetables to absorb all the delicious flavors.
Serve: Serve the shredded beef warm with your choice of toppings such as fresh tortillas, pico de gallo, guacamole, or any preferred sides for a complete Mexican-style meal.

Notes

For a spicier dish, add chopped jalapeños or a dash of cayenne pepper to the seasoning.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
This recipe is perfect for meal prep—simply portion and store in airtight containers.
Use flank steak or brisket as alternatives if chuck roast is unavailable.
To reduce sodium, adjust the amount of salt and use low-sodium beef broth.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican