Mexican Shredded Beef (slow cooker, instant pot, stove top & oven)
Authentic southwestern style Mexican Shredded Beef is fork tender, delicious and juicy.
Servings: 8
Calories:
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
Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender.