Mexican Shredded Beef
This Mexican Shredded Beef recipe is perfect for tacos, burritos, salads, and more! It's slow-cooked to tender perfection and bursting with flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 pounds Beef chuck roast
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper (optional)
- 1 cup Beef broth
- 1 can Diced tomatoes (14.5 oz), undrained
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 2-3 minutes per side.
- Remove the beef from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using) to the skillet and cook for 30 seconds, stirring constantly.
- Place the seared beef in a slow cooker. Pour in the beef broth and diced tomatoes. Season with salt and pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is fork-tender.
- Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce.
- Serve the Mexican shredded beef in tacos, burritos, salads, or however you like!
Notes
This recipe is great for meal prepping! Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months.