Mexican Shredded Beef
Get ready to transform mealtime with this mouthwatering Mexican Shredded Beef recipe, packed with bold flavors and melt-in-your-mouth tenderness. Made with a seasoned beef chuck roast that’s slow-cooked to perfection, this dish combines the deep, smoky notes of chili powder, ground cumin, and paprika with the tangy zest of apple cider vinegar and fire-roasted tomatoes with green chilies. The result? A rich, savory beef filling that’s perfect for tacos, burritos, enchiladas, or even over a bowl of rice. With minimal prep and the magic of a slow cooker, this easy yet impressive recipe is ideal for feeding a crowd or meal prepping for the week. Whether it’s Taco Tuesday or a casual dinner, Mexican Shredded Beef is your go-to for authentic, crowd-pleasing flavor!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 1 15-ounce can Diced tomatoes with green chilies
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 leaves Bay leaves
Instructions
Heat a large skillet over medium-high heat and add olive oil.
Season the beef chuck roast generously with salt and black pepper on all sides.
Sear the beef in the hot skillet until browned on all sides, about 3-4 minutes per side. Once seared, transfer the beef to a slow cooker.
In the same skillet, add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Deglaze the skillet by adding the beef broth, scraping up any browned bits on the bottom of the pan, then pour the mixture into the slow cooker.
Add tomato paste, diced tomatoes with green chilies, apple cider vinegar, ground cumin, chili powder, paprika, dried oregano, and bay leaves to the slow cooker.
Stir to combine the ingredients, ensuring that the beef is nestled into the sauce.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shredded.
Remove the beef from the slow cooker and shred it using two forks.
Return the shredded beef to the slow cooker and mix it with the sauce. Allow it to cook on low for an additional 15-20 minutes so the flavors can meld together.
Serve the Mexican shredded beef as a filling for tacos, burritos, enchiladas, or over rice.
Nutrition Facts
Calories |
3892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.6 g | 388% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4976 mg | 216% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 18.9 g | ||
| Protein | 255.4 g | 511% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 5150 mg | 110% | |
*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.
