Mexican Style Beef for the Crock Pot
Transform your weeknight meals with this irresistibly flavorful Mexican-Style Beef for the Crock Pot, a slow-cooked sensation perfect for tacos, burritos, or rice bowls. Packed with tender chunks of seared beef chuck roast, infused with bold spices like chili powder, cumin, and smoked paprika, and simmered to perfection in a zesty blend of diced tomatoes with green chilies and rich beef broth, this recipe delivers authentic Mexican-inspired flavors with effortless preparation. With just 15 minutes of prep time and the slow cooker doing all the work, this hearty dish is ideal for busy families or meal prep enthusiasts. Garnish with fresh cilantro and lime juice for a burst of freshness, and customize with your favorite toppings for a personalized feast that’s mouthwateringly satisfying. Whether you're feeding a crowd or craving comfort food, this crock pot beef recipe is a guaranteed winner!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 1 can (10 ounces) Diced tomatoes with green chilies (Rotel)
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 leaf Bay leaf
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 lime Fresh lime (optional, for serving)
Instructions
Trim any excess fat from the beef chuck roast and cut it into large chunks, about 3-4 inches each.
Season the beef chunks with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the beef chunks until browned on all sides, about 2-3 minutes per side. Transfer the seared beef to the crock pot.
Peel and dice the yellow onion; peel and mince the garlic cloves. Add both to the crock pot over the beef.
Add the diced tomatoes with green chilies, beef broth, and tomato paste to the crock pot.
Sprinkle in the chili powder, ground cumin, smoked paprika, ground oregano, salt, and black pepper. Stir gently to combine the spices with the liquids.
Place the bay leaf on top of the mixture.
Cover the crock pot with the lid and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
Once cooked, remove and discard the bay leaf. Shred the beef using two forks directly in the crock pot, or transfer it to a cutting board for shredding and return to the crock pot.
Taste the shredded beef and adjust seasonings if needed (add more salt, chili powder, or cumin to taste).
Optional: Before serving, garnish the shredded beef with freshly chopped cilantro and a squeeze of lime juice for a bright, fresh flavor.
Serve the Mexican-style beef in tacos, burritos, or over a bed of rice, with your favorite toppings like avocado, sour cream, or cheese.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.8 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 613 mg | 13% | |
*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.
