Crock Pot Mexican Shredded Beef

This crock pot Mexican shredded beef will deliver some of the best Mexican you can find. A moist and flavorful shredded Mexican beef that is perfect for nachos, tacos, burritos or enchiladas. The cooked roast will 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 eight servings. This recipe can be doubled into a larger crock pot easily.

Other Crock Pot Tex-Mex Recipes

Crock Pot Chicken and Black Beans

Simple Crock Pot Chicken Nachos

Tex-Mex Crock Pot Chicken With Easy Mexican Rice

Crock Pot Mexican Shredded Pork from Butt

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

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

In a smaller crock pot (this is 3.5 qt) add one 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 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.

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4.67 from 6 votes

Crock Pot Mexican Shredded Beef

This crock pot Mexican shredded beef will deliver some of the best Mexican you can find. A moist and flavorful shredded Mexican beef that is perfect for nachos, tacos, burritos or enchiladas.

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : Mexican

Keyword : Party, Tex-Mex

Servings/Adjust Amount: 8 servings

8

Ingredients

• 2 1/2 pounds chuck roast
• 14 oz beef broth
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 onion - small chopped
• 3 oz tomato paste
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper

Instructions

• Start with an approx 2 1/2 pound chuck roast. Cut into quarters. This will give more surface area to be flavored and help to place 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.
• 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.

Nutrition Facts

Crock Pot Mexican Shredded Beef

Amount Per Serving

Calories 223 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 62mg21%

Sodium 410mg17%

Potassium 714mg20%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 2g2%

Protein 33g66%

Vitamin A 1200IU24%

Vitamin C 5.8mg7%

Calcium 50mg5%

Iron 4.7mg26%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.