Juicy, flavorful, and fall-apart tender — this easy Crockpot Mexican Shredded Beef is a game-changer! Slow-cooked in bold spices, it’s the perfect filling for tacos, burritos, or rice bowls. Just toss everything in the crockpot and let it work its magic.
As much as I love classic ground beef taco meat, this shredded beef is our favorite protein for tacos, quesadillas, burritos, nachos, rice bowls or salad bowls. I love how versatile this flavorful shredded beef is to serve because you can easily change up leftovers into a whole new dish. It’s one of my favorite meal-prep dinners for busy weeks as it’s the gift that keeps on giving!
What Makes This Crockpot Mexican Shredded Beef Recipe So Good?
- Effortless: This is a true set-it-and-forget-it recipe, you don’t even need to sear the beef!
- Oh-So-Tender: Cooking low and slow results in melt-in-your-mouth shredded beef that is super juicy and shreds so easily.
- Flavorful: Made with a rich blend of Mexican spices, savory onion, and jalapeño, you will be hooked after the first bite!
- Great for Meal Prep or Freezing: Makes a big batch and freezes great for quick dinners on busy nights.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this crockpot shredded Mexican beef recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Roast: I usually use a 3 to 4 pound boneless chuck roast and have great results. You can use any similar type of beef roast, but keep in mind, some cuts may need a longer cook time to become tender. I have also used this recipe with a flank steak and it turned out deliciously tender as well!
- Beef Broth: I like to use low-sodium broth. That way, I can sprinkle in more salt to taste and better control the overall saltiness.
- Jalapeños: Remove the seeds if you don’t want a ton of spice. Or, leave the seeds in the mix for added heat. Craving more heat? Swap the jalapeños for serrano peppers and toss in as much cayenne powder as your heart desires.
- Spice Mix: We mix together a homemade spice mix made up of chili powder, salt, ground chipotle powder, garlic powder, smoked paprika, ground coriander, ground cumin, onion powder and ground black pepper. We really love the depth of flavor the ground chipotle powder and smoked paprika add!
How to Make Crockpot Mexican Shredded Beef
Dump and go recipes are the BEST on crazy busy weekdays! Plus, everything cooks in the slow cooker, so there’s hardly any mess to clean up afterward. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
How To Shred The Beef?
There are a few ways to shred this, depending on how you like it and how you plan to serve it. The broth the meat cooks in is wonderful to use to dip your tacos in, to add extra moisture to the beef, to cook rice or beans in, or to use in a soup. Don’t throw out that flavorful broth!
- Regular: Remove cooked beef from crockpot and place it in a separate bowl to shred.
- Extra Juicy: Shred beef in the crockpot and let the beef absorb the broth.
- Combo of Both: This is our personal favorite. Use a ladle to remove half of the broth, then shred beef in the crockpot with remaining broth.
Cook’s Tips & Variations
- Low and Slow: Don’t try to rush this process. When you let the beef roast cook on low for 8 hours, you get the most tender results.
- To Sear or Not to Sear: If you have time and prefer to sear, go for it! We tested this recipe both ways and personally cannot tell the difference, especially since this roast is shredded to serve.
- Make it Smokier: A dash of liquid smoke will deepen the smoky undertones. Remember, a little goes a long way.
- Crisp It Up: For crispy beef, spread the shredded meat on a baking sheet and broil for a minute or two. Watch closely — it can burn quickly!
- Instant Pot: Cook on manual for 65 minutes (3 lb roast) or 75 minutes (4 lb roast). When the timer is finished, do a rapid release. (Manually release the pressure.)
How To Serve Mexican Shredded Beef
- Tacos: We love making crispy Mexican shredded beef tacos with all of your favorite toppings, like pico de gallo and guacamole! It also pairs well with our corn salsa. It would also be great served in walking tacos!
- Bowl: We love it served with cilantro lime rice or over a chopped salad with our zesty cilantro lime crema as the dressing.
- More Ways to Serve: Toss your beef on some nachos, make a burrito, slap it into a cheesy quesadilla, or it’s even amazing in an omelette or stuffed peppers. The possibilities are endless!
Yield: 8 servings
Crockpot Mexican Shredded Beef
So tender and flavorful, this easy Crockpot Mexican Shredded Beef recipe is the perfect filling for tacos, burritos, rice bowls and more. Just toss everything in the crockpot and let it work its magic!
Ingredients
Spice Mix
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground chipotle powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
Mexican Shredded Beef
- 3 to 4 lb beef roast, we used a boneless chuck roast
- 1 cup beef broth
- 1 medium onion, sliced
- 2 jalapeño peppers, sliced or diced, seeds removed for mild heat
Instructions
- In a small bowl, whisk together seasonings. Use a paper towel to pat the roast dry and then season roast on all sides.
- Pour the broth into the crockpot, then add the seasoned roast, onions, and jalapeños.
- Cook the beef on low for 8 hours, until the roast is fall-apart-tender and easily shreds with two forks. You can cook this recipe on a higher heat for less time, but we find it does not turn out half as tender and juicy.
- Shred the beef and serve as desired. Option 1: Shred the beef directly in the crockpot and let it soak up all the flavorful broth. Option 2: Ladle out half of the broth (saving it for dipping or reheating), then shred the beef in the crockpot with remaining broth. Option 3: Remove the beef from the crockpot and shred it separately.
Notes
- Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to 5 days.
- Freeze: Freeze in portioned freezer bags for up to 3 months. Thaw overnight in the fridge before reheating for best results.
- Reheating: Warm on the stove over medium heat with a splash of leftover beef broth to keep it juicy. Alternatively, microwave in short bursts, stirring in between.
Nutrition
Serving: 1 serving, Calories: 318kcal, Carbohydrates: 2g, Protein: 33g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 547mg, Potassium: 629mg, Fiber: 1g, Sugar: 1g, Vitamin A: 235IU, Vitamin C: 5mg, Calcium: 39mg, Iron: 4mg
I loved making this – it was SO EASY! I added Serrano peppers because I like it extra spicy. 10/10!