Slow Cooked Mexican Shredded Beef
Transform mealtime with this bold and flavorful Slow Cooked Mexican Shredded Beef, perfect for tacos, burritos, enchiladas, or rice bowls. This recipe combines tender, fall-apart beef chuck roast with a fragrant blend of spices, smoky chipotle peppers in adobo, and a splash of zesty lime juice, all slow-cooked to perfection for eight hours. The beef is seared to lock in flavor, then simmered with onions, garlic, and a rich tomato-beef broth until it’s melt-in-your-mouth tender. The result is juicy, shredded beef infused with a perfect balance of spice, smokiness, and freshness. Whether you're hosting a taco night or meal-prepping for the week, this recipe is a must-try for lovers of Mexican cuisine. Garnish with fresh cilantro and serve warm for an irresistible, crowd-pleasing dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Ground cumin
- 1.5 teaspoons Dried oregano
- 1 teaspoon Smoked paprika
- 4 cloves Garlic cloves, minced
- 1 medium Onion, diced
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 2 peppers Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice
- 2 leaves Bay leaves
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Pat the beef chuck roast dry with paper towels and season all sides with salt, black pepper, ground cumin, dried oregano, and smoked paprika.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Transfer the beef to the slow cooker.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and aromatic. Transfer to the slow cooker.
In a medium bowl, whisk together the beef broth, tomato paste, and chipotle peppers in adobo sauce. Pour the mixture over the beef in the slow cooker.
Add the lime juice and bay leaves to the slow cooker. Cover with the lid.
Cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fork-tender and easily shreds.
Remove the beef from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into pieces.
Discard the bay leaves from the slow cooker. Return the shredded beef to the slow cooker and stir to combine with the juices.
Taste and adjust seasoning with more salt or lime juice, if needed.
Serve the shredded beef warm in tacos, burritos, enchiladas, or over rice. Garnish with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
3847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.3 g | 390% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6737 mg | 293% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.4 g | ||
| Protein | 255.1 g | 510% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 4826 mg | 103% | |
*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.
