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Slow Cooker Mexican Shredded Beef

A flavorful and tender shredded beef dish, perfect for tacos, burritos, or nachos, made easily in a slow cooker.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3–4 pounds beef chuck roast Use high-quality beef for best results.
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder Adjust based on spice preference.
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 jalapeño, diced (optional for heat) Increase jalapeño for more spice.
  • 1 cup beef broth
  • to taste Salt and pepper Use as needed to enhance flavors.

Method
 

Preparation
  1. Start by dicing the onion and mincing the garlic; this adds aromatic magic to our dish.
  2. Generously rub the beef chuck roast with chili powder, cumin, paprika, oregano, and a good sprinkle of salt and pepper.
  3. Place the seasoned beef in the slow cooker and add the diced onion, minced garlic, jalapeño (if using), and pour the beef broth over the top.
Cooking
  1. Cover and cook on low for 8 hours or high for 4 hours, allowing the flavors to meld beautifully.
  2. After cooking, remove the meat from the slow cooker and shred it using two forks. Return it back to the slow cooker, mixing it with the juices.
Serving
  1. Load up the shredded beef onto warm tortillas or rice, adding your favorite toppings, and enjoy the feast.

Notes

For perfecting the dish, ensure to let the beef rest after seasoning for enhanced flavor and consider adding hot sauce for extra heat. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.