Easy Shredded Mexican Beef
Transform your weeknight meals with this "Easy Shredded Mexican Beef" recipe—a savory and versatile dish that's packed with bold flavors and minimal effort. Featuring tender beef chuck roast slow-cooked to perfection in a rich sauce of diced tomatoes, chipotle peppers, and a perfect medley of spices like cumin, chili powder, and oregano, every bite delivers authentic Mexican-inspired goodness. The fresh squeeze of lime juice and optional cilantro garnish add a bright, tangy finish to this melt-in-your-mouth shredded beef. Perfect for tacos, burritos, rice bowls, or even over a bed of greens, this easy recipe is a game-changer for family dinners or meal prep, with just 15 minutes of prep time and a slow cooker doing the hard work. Whether it's taco night or a casual gathering, this dish is guaranteed to impress with its depth of flavor and endless serving possibilities.
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Recipe Information
Ingredients
- 2.5 pounds Beef chuck roast
- 1 teaspoons Kosher salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion (diced)
- 4 Garlic cloves (minced)
- 14.5 ounces Diced tomatoes (canned)
- 1 cup Beef broth
- 2 Chipotle peppers in adobo sauce (minced)
- 1.5 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoons Oregano (dried)
- 2 tablespoons Lime juice (freshly squeezed)
- 0.25 cup Fresh cilantro (chopped, optional for garnish)
Instructions
Season the beef chuck roast with kosher salt and black pepper on all sides.
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté until softened, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Transfer the seared beef and sautéed onion mixture to a slow cooker or a large pot with a lid (if cooking on the stovetop).
Pour the diced tomatoes, beef broth, and minced chipotle peppers over the beef. Add ground cumin, chili powder, and oregano. Stir to combine the liquid and spices.
Cover and cook on low heat in the slow cooker for 8 hours (or on the stovetop for 5 hours on very low heat, checking occasionally and adding a splash of water or broth if needed).
Once the beef is tender and easily shreddable, remove it from the cooking liquid and use two forks to shred the meat.
Stir shredded beef back into the cooking liquid to coat it in the flavorful sauce. Add lime juice and stir well. Taste and adjust salt and seasonings if necessary.
Serve immediately over tacos, rice, or any desired dish. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
