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Transform weeknight dinners with this flavorful slow cooker Mexican shredded beef! Inspired by classic beef barbacoa, this tender, juicy beef is slow-cooked to perfection in a rich, smoky sauce. With just 15 minutes of hands-on prep, your Crockpot does all the hard work, making it a hassle-free way to feed your family or a crowd. Perfect for tacos, nachos, enchiladas, sliders or salads, this versatile recipe is also freezer-friendly, so you can stock up for quick, delicious meals anytime. Whether it’s Taco Tuesday or a casual dinner party, this shredded beef is sure to be a hit!
This slow cooker shredded beef is really delicious and just perfect for tacos and shredded beef sandwiches with its bold and spicy south of the border flavors.
You might also like cranberry balsamic roast beef, slow cooker beef stew, slow cooker Italian beef, or this crockpot shredded Mexican chicken.
Why You’ll Love It
Simple to make: This recipe is so easy. You just need to season and sear the beef and then cook it in your slow cooker until tender enough to shred with ease.
Really tasty: The Mexican flavors in this shredded chuck roast are so good.
A versatile recipe: You can use this shredded beef in tacos, enchiladas, burritos, bowls, and wraps.
Slow Cooker Pulled Beef Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Boneless chuck roast: Thanks to the connective tissue and fat, beef chuck roast is the perfect cut of meat for shredding.
Cooking oil: Any kind you prefer.
Lime juice: For a citrusy tang.
Aromatics: Onion and garlic powder or fresh onion and garlic add plenty of savory flavor.
Spices: Smoked paprika, ground cumin and chili powder add fire and flavor to the dish.
Beef broth: Adds extra beefiness.
How to Make Crockpot Mexican Shredded Beef
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the beef: Season beef and sear it in hot oil in a skillet until golden all over.
Load up your crockpot: Add the meat to the slow cooker. Add beef broth, garlic, onions, and tomato paste.
Slow cook the beef: Cover and cook the beef until tender.
The finishing touches: Shred the meat with a pair of forks and put it back in the slow cooker. Stir to combine, then squeeze lime juice over the meat and garnish with cilantro.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free beef broth in the recipe.
Beef broth and tomato paste: Instead of using beef broth and tomato paste, use 15 ounces of salsa. Any kind will work.
Fresh onion and garlic: Swap for 1 teaspoon each of garlic powder and onion powder.
Seasoning mix: Instead of making your own seasoning mix, you can use a store-bought package or 3 tablespoons of homemade taco seasoning to flavor the beef.
Serving Suggestions
Appetizers: Start your meal with shrimp and avocado ceviche or an appetizer size portion of chicken tinga.
Side dishes: Enjoy the shredded meat in tortillas with all your favorite toppings, perhaps paired with a kale and elote salad.
Desserts: Mexican rice pudding (and perhaps a glass of horchata) would make a tasty dessert.
How to Store Crockpot Shredded Beef Tacos
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze shredded beef in an airtight container for up to 3 months. Store any toppings or tortillas in their own containers.
Thaw: Defrost the shredded beef in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove.
Top Tips
Best done in a crock pot: Cooking low and slow results in more tender meat that simply falls apart.
Check for doneness: When the beef pulls apart easily throughout the roast, then it’s ready to shred.
Don’t skip the sear: This step is important because it adds a tasty crust on the meat which helps lock in the moisture and meat juices.
Easy shredding: Make meat shredding a breeze by using shredding claws (I just love using these!)
Slow Cooker Shredded Beef Tacos FAQs
Tortillas, tomatoes, sliced avocado, cilantro, onions, jalapenos, lime wedges, shredded cheese, sour cream, avocado crema, red or green salsa, and tortilla chips are just a few ideas!
Yes. Put the cooked roast in your stand mixer bowl and add the paddle attachment. Ladle in a good splash of broth from the crockpot and set it on a low speed. Keep an eye on the meat so it doesn’t shred too much.
I haven’t tried it this way myself but I expect you can sear the beef in there and then either pressure cook or slow cook it to perfection.
Best Slow Cooker Shredded Beef Recipe
Slow Cooker Mexican Shredded Beef
Equipment
- Skillet Large
- Slow Cooker 7-Quart
Ingredients
- 3 Pounds chuck roast, boneless
- 1 Tablespoon cooking oil
- 1 lime, juice only
- ½ Teaspoon smoked paprika
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 Teaspoons ground cumin
- 2 Teaspoons chili powder
- 1 Teaspoon cayenne pepper
- 1 Cup beef broth
- 3 Tablespoons tomato paste
- salt and pepper, to taste
- fresh cilantro, for optional garnish
Instructions
- Combine the seasonings in a small bowl.
- Pat the meat dry all over with paper towels and rub the seasoning mixture over it.
- Heat a skillet over a moderate to high heat and then add the oil.
- Sear the beef all over until golden brown, 3 or 4 minutes per side.
- Put the seared beef in a slow cooker and top with the garlic and onions.
- Add the beef broth and tomato paste.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Transfer the roast onto a cutting board and shred the beef using a pair of forks.
- Put the shredded beef back in the slow cooker and stir to mix with the sauce.
- Squeeze lime juice on top and garnish with cilantro, if liked.
- Serve warm in tacos, burritos or bowls, adding any toppings and sides you like.
Notes
Check for doneness: When the beef pulls apart easily throughout the roast, then it’s ready to shred.
Don’t skip the sear: This step is important because it adds a tasty crust on the meat which helps lock in the moisture and meat juices.
Easy shredding: Make meat shredding a breeze by using shredding claws.
Nutrition
This mouthwatering Mexican shredded beef recipe is perfect whether you want to make tacos, burritos, shredded beef sandwiches or a pulled beef sandwich, or even a shredded beef salad bowl. In fact, you can get as creative as you wish when it comes to serving ideas. Slow cooking really brings out the wonderful flavor and texture of the meat, and you’ll find leftover beef freezes well too.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Melt-in-your-mouth shredded beef was packed with smoky flavor. I’ll try this with taco next time!