Crock Pot Mexican Shredded Beef

Yum
Crock Pot Mexican Shredded Beef from 101 Cooking For Two

A slow cooker easy recipe that will give you a very moist and flavorful shredded Mexican beef that is perfect for any Mexican dish – nachos, tacos, burritos or enchiladas. The cooked roast will literally fall apart making a moist and juicy shredded beef.

Start with a small chuck roast in a small crock pot. Add some broth, spices and cook until fall apart tender.

Rating

A solid 4. Use this for a little fancier Mexican spread.

Notes:  This is a “do it like you want” recipe. Add a jalapeno or change the spices, double it, do it in a bigger crock pot or cook it in a Dutch oven.

A cheaper cut like a chuck roast that is well marbled is a good place to start. You could use a leaner piece of meat and the last step of adding some braising fluid back in will help a lot but not quite the same.

This is “cooking for two” so I used a 2 1/2 pound roast in a 3.5 qt slow cooker. That makes about 8 servings. This recipe can be doubled into a larger crock pot easily.

Start with an approx 2 1/2 pound chuck roast.

Cut into quarters. This will give more surface area to be flavored and help placing in the crock pot. If there are big chunks of fat, remove them.

In a smaller crock pot (this is 3.5 qt) add 1-14 oz can beef broth, 2 T chili powder, 2t cumin, 1 small onion chopped, 3 oz tomato paste, 1 t salt, 1 t garlic powder and 1/2 t pepper. Submerge the meat in the liquid. Add a little more broth or water if you need to cover the meat.

Cook on low for 4 hours. Remove the meat from the pot. Shred and remove any fat. Remove the braising liquid from the crock pot and set aside.

Place shredded beef back in the crock pot and add about 1 cup of braising fluid back to the beef.

Set the slow cooker on warm until needed for serving.

Crock Pot Mexican Shredded Beef
 
Prep time
Total time
 
A slow cooker easy recipe that will give you a very moist and flavorful shredded Mexican beef that is perfect for any Mexican dish – nachos, tacos, burritos or enchiladas.
Serves: 8 servings
Ingredients
  • about 2½ pounds chuck roast
  • 1 – 14 oz can beef broth
  • 2 T chili powder
  • 2 t cumin
  • 1 small onion chopped
  • 3 oz tomato paste
  • 1 t salt
  • 1 t garlic powder
  • ½ t pepper
Instructions
  1. Start with a approx 2½ pound chuck roast. Cut into quarters. This will give more surface area to be flavored and help placing in the crock pot. If there are big chunks of fat, remove them.
  2. In a smaller crock pot (this is 3.5 qt) add 1-14 oz can beef broth, 2 T chili powder, 2t cumin, 1 small onion chopped, 3 oz tomato paste, 1 t salt, 1 t garlic powder and ½ t pepper. Submerge the meat in the liquid.
  3. Cook on low for 4 hours. Remove the meat from the pot. Shred and remove any fat. Remove the braising liquid from the crock pot and set aside.
  4. Place shredded beef back in the crock pot and add about 1 cup of braising fluid back to the beef.
  5. Set the slow cooker on warm until needed for serving.

Updated
December 7 2013

Comments

  1. says

    It’s in my Crock-Pot right now. I’m making a double recipe as I’ve made a couple of your recipes before and they were spot on. I’ll report back in about 5 hours ;o)

  2. says

    The recipe turned out great. Love the flavor and the spices and amounts are spot on.

    I used extra lean beef (2 lbs of Top Round and 2 lbs of Eye Round), so mine stayed in about 8 hours. Came out delish.

    Thanks!

  3. says

    Clad it worked well for you with the leaner meats. I did some a 2.5 lb. top round for 4 hours which lead to some of my comments. I may try it again with the extra time.

  4. says

    Hey I like they new site design, it’s clean, attractive and loads faster. Nicely done!

    The shredded beef? Love it. So many possible uses too, dishes like that rock.

If you like a recipe, please leave a rating. If you have a food blog in a similar manor as mine, please leave a link to your blog. If your comment is spam, rude or obnoxious it will be deleted at my discretion. Keep it polite please. See Comment Guidelines for more information.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: