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Mexican Shredded Beef

Enjoy the comfort and flavor of tender shredded beef in a vibrant tomato and spice blend, perfect for family gatherings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast
  • 1 unit onion, chopped
  • 4 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup beef broth
Spices
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1-2 unit jalapeños, chopped (optional) Adjust according to heat preference.
Garnish
  • Fresh cilantro, for garnish

Method
 

Preparation
  1. Trim excess fat from the beef chuck roast and pat it dry with paper towels.
Seasoning
  1. Mix chili powder, cumin, paprika, salt, and black pepper in a small bowl and rub this spice mixture all over the beef roast.
Sautéing
  1. Heat a couple of tablespoons of oil in a large skillet over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Cooking
  1. Transfer sautéed onion and garlic into a slow cooker. Place the seasoned beef on top, followed by diced tomatoes and beef broth. Add jalapeños if using.
  2. Cover the slow cooker and set it to low for 6-8 hours or cook on high for approximately 4 hours.
Serving
  1. Once the beef is tender, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix with the juices.
  2. Scoop the Mexican Shredded Beef into bowls, garnish with fresh cilantro, and enjoy with tortillas, rice, or in tacos.

Notes

For substitutions, consider using chicken thighs instead of beef for a lighter option. For maximum tenderness, cook longer on low heat. Don't open the slow cooker lid during cooking unless necessary.