Fork tender Mexican Shredded Beef is comforting, delicious and bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice on a bed of fresh mashed potatoes or rice for a complete balanced meal. Bread also make good partners for the drippings if having an open faced sandwich. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves this juicy tender Mexican Shredded beef entree and believe you will too.
Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A meal like this will warm the stomachs and the hearts during a shared eatfoodlicious experience. Thanks for visiting and see you again soon.
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In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix.
Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.
Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves.
Place roast in a bowl/plate.
Shred the roast and discard any fat (optional).
Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed.
Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice.
Enjoy!
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Mexican Shredded Beef (slow cooker, instant pot, stove top & oven)
Ingredients
- 3 ½ – 4 lbs chuck roast boneless
- ½ cup unsalted low-sodium beef broth
- ½ cup tomato puree
- 3 tbsp lime juice
- 2 tbsp chili powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp spanish paprika
- ½ tsp ground cayenne pepper
- 3 bay leaves
Instructions
- Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix.
- Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
- Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes.
- Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed.
Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice. Enjoy!
Video
Notes
Mexican Recipes
Beef Recipes
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