Description
This Crock Pot Mexican Shredded Beef recipe features a tender, flavorful chuck roast slow-cooked with a blend of chili powder, cumin, garlic, and other spices. The beef becomes juicy and shreddable after 8 hours of low slow cooking, making it perfect for tacos, burritos, salads, or your favorite Mexican-inspired dishes. The addition of lime juice at the end adds a bright, fresh finish to the rich, spicy beef.
Ingredients
Scale
Main Ingredients
- 3.5-4 lb boneless chuck roast
- ½ cup beef broth
- 2 tablespoon tomato paste
- 1 lime, juiced
Dry Rub Spices
- 2 tablespoon chili powder (McCormick brand recommended)
- ½ tablespoon onion powder
- 1-2 teaspoon salt
- 2 teaspoon cumin
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper (optional, for added heat)
- ½ teaspoon paprika
Instructions
- Prepare Dry Rub: Combine all dry rub spices in a small bowl and set aside to allow the flavors to meld.
- Mix Broth and Tomato Paste: In a separate bowl, whisk together the beef broth and tomato paste until fully combined to create a rich cooking liquid.
- Season Roast: Place the chuck roast into the Crock Pot insert. Rub half of the dry spices on the top of the roast, then flip it over to rub the remaining spices onto the opposite side and the edges, ensuring even seasoning.
- Add Liquid: Pour the beef broth and tomato paste mixture evenly over the top and sides of the seasoned roast to infuse moisture and flavor during cooking.
- Cook Low and Slow: Cover the Crock Pot and cook on low heat for 8 hours, allowing the meat to become tender and develop deep flavors.
- Check Tenderness: After cooking, check if the roast is fork-tender and shreddable. If still tough, continue cooking for an additional hour or more until the meat easily falls apart.
- Shred Beef: Remove the roast carefully from the Crock Pot and place it in a large bowl. Using two forks, shred the meat while discarding any excess fat.
- Combine with Juices: Return the shredded beef to the Crock Pot. Squeeze the fresh lime juice over the meat and stir gently to combine. Taste and add salt if necessary.
- Adjust Consistency: For drier shredded beef, leave it in the large bowl after shredding. Add reserved broth back gradually until the desired consistency and flavor are achieved.
- Serve: Serve the Mexican shredded beef as desired in tacos, burritos, enchiladas, or on salads. Refer to recipe notes for additional serving ideas.
Notes
- For a spicier roast, increase the cayenne pepper or add chopped jalapeños before cooking.
- Leftover shredded beef keeps well refrigerated for up to 4 days and freezes nicely for longer storage.
- Use the reserved cooking broth to moisten the shredded beef or as a flavorful base for soups and stews.
- This shredded beef pairs excellently with corn tortillas, rice, beans, avocado, and fresh salsa.
- Adjust salt according to your preference, especially if using salted beef broth.
