This Mexican Shredded Beef recipe is extremely flavorful and delicious served on tacos, burritos, nachos, taco salads, or burrito bowls. And, best of all, it’s a crockpot meal, which means you can “dump and go” making it perfect for an easy weeknight dinner. It’s also gluten free, grain free, dairy free, and paleo friendly.
Mexican Shredded Beef in the Crockpot
Cooking meats, especially chuck roast, in the crockpot yields the juiciest, most flavorful meat! And, when seasoned with rich spices and herbs, such as chili powder, paprika, cumin, and oregano, it gives you the boldest flavor making it perfect for Mexican inspired dishes, such as tacos, nachos, burritos, etc.
This Mexican Shredded Beef is hands down one of my favorite crockpot recipes. And, you can even batch prep it to freezer for future use!
Mexican Shredded Beef Ingredients
To make this delicious crockpot dinner recipe, you only need a few simple ingredients.
- Chuck Roast: This cut of meat always yields the juiciest, tender-ist shredded meat.
- Mexican Seasoning Blend: A combination of chili powder, paprika, cumin, oregano, and other bold spices come together to get this meat the best Mexican inspired flavor.
- Sauce: A blend of beef broth, tomato paste, lime juice, and minced garlic comes together to give you a delicious tomato flavored sauce that helps to keep the beef extra juice while cooking.
How To Make This Crockpot Mexican Shredded Beef
This is a true “dump and go” crockpot recipe and will only take you a few minutes to whip up.
- Dry Rub: Mix all the spices and seasonings and rub it onto the chuck roast.
- Assemble the Crockpot: Add the chopped onion first topped with the chuck roast and sauce.
- Cook: With the setting on low, cook in the crockpot for 10-12 hours.
- Shred and Enjoy: Once done, shred the meat, and enjoy it with tacos, nachos, burritos, etc.
How to Serve This Crockpot Mexican Shredded Beef
There are so many ways you can serve this crockpot beef recipe. Here’s a few ideas for you!
- Tacos: The most common way to serve this beef is with tacos. Add all the fixings and you’ll have yourself the most mouth-watering homemade taco!
- Burritos: The cool thing about using this beef in burritos is that you can freeze them for a quick meal prep recipe.
- Nachos: Serving a crowd? This shredded beef is so delicious served over tortilla chips with all the toppings, such as sour cream, cilantro, pico de gallo, guacamole, etc.
- Salads: Add this beef to a taco salad for a healthy, lighter meal option.
- Burrito Bowls: Or, switch things up and add it to a burrito bowl for something different.
More Healthy and Easy Dinner Ideas
If you’re on the search for healthy and easy dinner recipes, here’s a few of my favorites.
- High Protein, Low Calorie Weight Loss Soup
- Tender Slow Cooker Pot Roast with Veggies
- Buffalo Chicken Spaghetti Squash Casserole (grain free)
- Loaded Hamburger Soup
Mexican Shredded Beef (crockpot recipe)
Video
Equipment
Ingredients
For the Dry Rub:
- 2 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 Tbsp Dried Oregano
- 1.5 tsp Sea Salt
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne Pepper optional
For the Roast:
- 3 lbs Chuck Roast
- 1 Yellow Onion, chopped
- 1/2 C. Beef Broth
- 2 Tbsp Tomato Paste
- 3 Garlic Cloves, minced or chopped (if using a blender of processor to blend, you can use whole cloves)
- Juice from 1 Lime
Instructions
- Add all dry rub ingredients to a small bowl and mix until fully combined. Then, rub it onto each side of the roast. Set aside.
- Into a small blender or food processor, add the beef broth, tomato paste, garlic, and lime juice. Blend until combined. *You can also blend in a bowl using a whisk.
- Into the crockpot, add the chopped onion first followed by the seasoned chuck roast (add any of the spice blend that may have fallen onto the cutting board into the crockpot as well). Then, pour the sauce over top.
- Place the lid on top and cook on low for 10-12 hours or on high for 6-8 hours.
- Remove the beef from the crockpot and place onto a cutting board. Shred with a fork. Then, place the shredded beef back into the crockpot for 30 more minutes so it can soak up even more flavor. Enjoy!
The best. I loved it.
So glad you enjoyed it!