Slow Cooker Mexican Shredded Beef Recipe

Ash Tyrrell

Slow Cooker Mexican Shredded Beef Recipe

I first made this slow cooker Mexican shredded beef after seeing how vivid the photos looked, and I couldn’t wait to try it. From the first bite, I was hooked—juicy, spicy, rich, and perfectly tender. Cooking all day in my crockpot means I barely need to do anything, but the result feels like something I’d pay for at a taquería.

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Prep Time 5

Cook Time 12

Ingredients Method Notes

Ingredients

3 lb chuck roast – has enough fat marbling to stay moist during long cooking.
3 medium chipotle peppers from a can – they add smoky heat; if you remove seeds, it tones down spiciness.
2 tablespoons adobo sauce from the same chipotle can – adds depth and smoky moisture.
2 tablespoons apple cider vinegar – helps break down connective tissues for tenderness.
Juice from two limes ≈ 2½-3 tablespoons – gives fresh citrus brightness and balances rich meat.
½ red onion cut into large chunks – gives onion flavor without dissolving away.
6 medium garlic cloves or about 2 tablespoons of refrigerated minced garlic – needed for that garlicky, warm base.
1 tablespoon dried oregano – Mexican oregano preferred if you have it; adds herbal warmth.
2 teaspoons ground cumin – for earthy slightly nutty undertone.
1 teaspoon smoked paprika – complements chipotle with smoky richness.
2 teaspoons chili powder – adds mellow heat and complexity.
1 teaspoon Better Than Bouillon base + ½ cup water or substitute beef broth – builds savory depth; broth is easier if you don’t have the base.
2 teaspoons kosher salt – to season properly; adjust if using regular table salt.
2 bay leaves – subtle aromatic that enhances slow cooking.

Method

I combine everything except the beef and bay leaves in the blender. I puree until it becomes a vivid red-orange sauce, smooth and thick. This ensures the flavors are well distributed and will permeate every bite of meat.
I trim off excess fat from the chuck roast, but I leave some to help with flavor and juiciness. Then I cut the roast into large, even chunks so that they cook evenly and shred nicely later.
I place the beef in the slow cooker, pour the marinade over, stir so the meat is well coated, and tuck in the bay leaves. Set the cooker to low heat and let it cook for 10-12 hours. If after 10 hours the beef doesn’t shred easily, I cook it another hour. Higher heat sacrifices that melt-in-your-mouth texture.
Once the meat is tender (you can pull it apart with a fork), I shred it lightly. Then I switch the cooker to warm and let the shredded meat sit for 15-20 minutes so it soaks up juices. Sometimes, I spread it on a sheet pan and broil it for 5-8 minutes to get crispy bits — optional, but totally worth it.

Notes

Use a well-marbled chuck roast. I’ve tried leaner cuts and while it works, it never gets quite as tender.
If possible, let it cook the full 12 hours. Longer slow cooking does wonders for flavor and texture.
Don’t skip letting the shredded beef rest in the juices; the soaking makes it juicier.
For extra smoky flavor, broil after shredding; the crisp edges add contrast I really enjoy.