Description
This Mexican Shredded Beef recipe features tender and flavorful chuck roast slow-cooked with aromatic spices, tomatoes, and lime juice to create a succulent filling perfect for tacos, burritos, bowls, or served over rice. The beef is seared for a rich crust then slow-cooked to shreddable perfection, soaking up the zesty and mildly spicy sauce.
Ingredients
Scale
Beef and Seasonings
- 3 pounds chuck roast
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Sauce Ingredients
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1/4 cup fresh lime juice
- 1 (14.5-ounce) can diced tomatoes
Instructions
- Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until it develops a rich brown crust, about 2–3 minutes per side. This step enhances the flavor and locks in juices. Transfer the seared beef to a slow cooker.
- Sauté Aromatics and Spices: In the same skillet, add the diced onion and sauté until softened and translucent, about 4 minutes. Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne pepper. Cook for about 1 minute until the spices become fragrant, which builds depth in the dish.
- Add Tomato Paste and Liquids: Stir the tomato paste into the skillet to coat the aromatics evenly. Pour in the beef broth, fresh lime juice, and canned diced tomatoes. Stir well to combine all ingredients and create a flavorful sauce base.
- Combine and Slow Cook: Pour the sauce mixture over the beef in the slow cooker. Cover with the lid and cook on low for 8 hours or on high for 5–6 hours. This slow cooking process tenderizes the beef until it shreds easily with a fork.
- Shred and Serve: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef back into the slow cooker and stir to coat it thoroughly with the sauce. Serve the warm shredded beef in tacos, burritos, bowls, or over rice for a delicious Mexican-inspired meal.
Notes
- This shredded beef can also be made in the oven or using an Instant Pot for a quicker preparation.
- Leftover shredded beef should be stored in an airtight container and refrigerated up to 4 days or frozen for up to 3 months.
