Description
This Crock Pot Mexican Shredded Beef recipe features a tender, flavorful chuck roast slow-cooked with a smoky, spicy dry rub and a rich tomato broth, resulting in perfectly shreddable meat infused with traditional Mexican spices. Ideal for tacos, burritos, and more, this easy slow cooker recipe requires minimal prep and delivers satisfying, melt-in-your-mouth beef packed with bold flavors.
Ingredients
Scale
Beef and Broth
- 3.5-4 lb boneless chuck roast
- ½ cup beef broth
- 2 tablespoon tomato paste
- 1 lime, juiced
Dry Rub Spices
- 2 tablespoon chili powder (McCormick brand recommended)
- ½ tablespoon onion powder
- 1-2 teaspoon salt
- 2 teaspoon cumin
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon paprika
Instructions
- Prepare Dry Rub: In a small bowl, combine chili powder, onion powder, salt, cumin, garlic powder, black pepper, cayenne pepper, and paprika. Stir well to evenly mix the spices.
- Mix Broth and Tomato Paste: In another bowl, whisk together the beef broth and tomato paste until smooth and fully combined.
- Season the Chuck Roast: Place the chuck roast in the Crock Pot insert. Rub half of the dry spice mixture on the top of the roast, then flip it over and rub the remaining spices on the other side and all sides evenly.
- Add Broth Mixture: Pour the broth and tomato paste mixture over the roast, making sure to coat the top and sides thoroughly.
- Slow Cook: Cover the Crock Pot and cook on low heat for 8 hours, allowing the meat to become tender and flavorful.
- Check Tenderness: After 8 hours, check if the roast is fork-tender and can be shredded easily. If still tough, cook for an additional hour or until it reaches fall-apart tenderness.
- Shred the Beef: Remove the roast from the Crock Pot and place it in a large bowl. Using two forks, shred the beef finely, discarding any excess fat.
- Combine and Season: Return the shredded beef to the Crock Pot with the reserved broth, then squeeze in the fresh lime juice. Stir well, taste, and add more salt if necessary.
- Adjust Consistency: For a drier shredded beef, keep the shredded meat in the bowl and mix in reserved broth gradually until you achieve your preferred moisture and flavor.
- Serve: Use this shredded beef as a versatile filling for tacos, burritos, enchiladas, or serve over rice or in salads. Refer to serving notes for additional ideas.
Notes
- Adjust cayenne pepper to control heat level; omit if sensitive to spice.
- For drier meat, remove shredded beef from broth and add liquid gradually.
- Chuck roast is preferred for its marbling and tenderness after slow cooking.
- Use fresh lime juice to brighten the flavors just before serving.
- Cooking times may vary based on slow cooker model and roast size.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This beef pairs excellently with tortillas, rice, avocado, and salsa.
