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Slow Cooker Mexican Shredded Beef: A Delicious and Easy Recipe

This fall-apart tender and flavorful Mexican shredded beef is several meals in one, making it an ideal go-to for any busy weeknight. The tender and slightly spicy beef is fall-apart tender and melts in your mouth.
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Course: crockpot, instantpot, slow cooker
Cuisine: American
Prep Time: 25 minutes
Cook Time: 10 hours
Total Time: 10 hours 25 minutes
Servings: 8


  • 3 lbs beef chuck roast
  • 1 lbsp chili powder
  • 1 lbsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup beef broth
  • ¼ cup lime juice
  • ¼ cup orange juice
  • 2 tbsp tomato paste
  • 1 jalapeno pepper, seeded and chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced


  • In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
  • Rub the spice mixture all over the beef chuck roast, making sure to cover all sides.
  • Place the beef in a slow cooker and add beef broth, lime juice, orange juice, tomato paste, jalapeno pepper, onion, and garlic.
  • Cover and cook on low for 8-10 hours, or until the beef is tender and easily shreds with a fork.
  • Remove the beef from the slow cooker and shred it using two forks.
  • Return the shredded beef to the slow cooker and stir it into the cooking liquid.
  • Cook for an additional 30 minutes on low to allow the flavors to meld.
  • Serve the shredded beef on warm tortillas with your favorite toppings, such as shredded cheese, diced tomatoes, avocado, and cilantro.
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