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Slow Cooker Mexican Shredded Beef Recipe

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4.2 from 27 reviews

This Slow Cooker Mexican Shredded Beef recipe features tender, fall-apart chuck roast simmered in a blend of fire-roasted tomatoes, fajita seasoning, ranch seasoning, and pickled jalapeños. Perfect for easy weeknight meals, the beef becomes richly flavorful and is ideal for serving in warm corn tortillas with fresh toppings like diced onion, cilantro, and lime wedges.

  • Total Time: 8 hours 10 minutes
  • Yield: 13 servings

Ingredients

Beef

  • 2.5 pounds Beef Shoulder Roast or Chuck Roast

Seasonings

  • 2 Tablespoons Beef Fajita Seasoning
  • 2 Tablespoons Ranch Seasoning

Other Ingredients

  • 15 oz can Fire Roasted Crushed Tomatoes
  • 1/4 to 1/2 cup Pickled Jalapeño Slices
  • Optional: 1-2 Tablespoons Butter or Beef Tallow

Instructions

  1. Add the tomatoes: Pour the fire roasted crushed tomatoes into the slow cooker, creating the flavorful base for the beef.
  2. Season the beef: Generously rub the chuck roast with the beef fajita seasoning on all sides for full flavor coverage, then place it on top of the tomatoes in the slow cooker.
  3. Layer additional seasonings: Sprinkle the ranch seasoning evenly over the top of the roast, then add the pickled jalapeño slices. Optionally, add 1-2 tablespoons of butter or beef tallow on top to enhance richness.
  4. Cook low and slow: Cover the slow cooker with its lid and cook on low heat for 8-10 hours, until the beef is tender enough to be easily shredded.
  5. Shred the beef: Transfer the roast to a bowl and use two forks to shred the meat finely. Return the shredded beef to the sauce in the slow cooker.
  6. Let it rest: Set the slow cooker to the keep warm function and allow the shredded beef to soak in the sauce for 20-30 minutes for maximum flavor absorption.
  7. Serve: Warm corn tortillas and serve the shredded beef garnished with diced white onion, fresh cilantro, and lime wedges for an authentic Mexican experience.

Notes

  • For convenience, this recipe can also be adapted to an Instant Pot by pressure cooking the beef for about 60-70 minutes with natural pressure release.
  • Choose fresh or mild pickled jalapeños depending on your preferred spice level.
  • Butter or beef tallow is optional but adds richness and depth of flavor.
  • Leftover shredded beef stores well in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Use corn tortillas for an authentic gluten-free option.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 8 hours 0 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/slow-cooker-mexican-shredded-beef-recipe/