Mexican food lovers will dance the meringue when they taste this delicious slow cooker shredded beef. It has a distinctive Mexican flavor to it. It is super easy to make and versatile. It goes extremely well either on tacos or in lettuce wraps or even as an entree served with a low-carb side.

Slow Cooker Shredded Beef

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This Slow Cooker Shredded Beef recipe is one of those super easy and incredibly versatile dishes that can be served in so many ways, much like these Instant Pot carnitas. For example, it’s perfect in classic tacos or lettuce wraps or paired with rice or roasted vegetables. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.

This is the Crock Pot Slow Cooker I recommend for making this and all of our other slow cooked recipes.

Instructions

Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
Generously season the beef with salt and pepper on all sides and place in a slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.
When done cooking, remove the lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy

Notes

Tip: For best results, allow meat to cook on low for at least 8 hours.

Slow Cooker Shredded Beef

This is one of those super easy and incredibly versatile recipes that can be served in so many ways. For example, it’s perfect in classic tacos or lettuce wraps or paired with rice or roasted vegetables. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.

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Course: Main Course

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings:

Calories: 560kcal

Author: Leah Ingram

Equipment

1 Slow Cooker

Ingredients

Non-stick cooking spray
2½ pounds beef chuck roast
Sea salt and black pepper to taste
½ medium yellow onion diced
1 medium jalapeno thinly sliced
1½ teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon chipotle powder
1 teaspoon dried Mexican oregano
1 10- ounce can tomatoes with green chilies
1 cup beef stock
1 tablespoon fresh lime juice
To serve:
1/3 cup fresh cilantro chopped
2 large limes cut into 8 wedges each

Instructions

Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.
When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy

Notes

Tip: For best results, allow meat to cook on low for at least 8 hours.

Nutrition