Slow-cooker Mexican Shredded Beef
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Taste: Depth of Hispanic-inspired flavors with a hint of spice.
Texture: Fork tender.
Ease: Taking the extra step of searing the beef before slow-cooking really adds a wonderful flavor and prevents the beef from falling apart in the slow-cooker. However, it does take a few minutes and dirties an extra pan.
Appearance: Looks just like the shredded beef from your favorite restaurant!
Pros: Simple, easy, tasty. Can be used for tacos, salads, tostadas, quesadillas, nachos, burritos, chimichangas, taquitos… the list is endless. The leftovers taste great too!
Cons: None.
Would I make this again? Yes!
Slow-Cooker Mexican Shredded Beef
From Elly Says Opa
- 1 (2 pound) boneless beef roast
- 1 tablespoon canola oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1/2 tablespoon tomato paste
- 3/4 cup beef broth
- 1/2 teaspoon parsley
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
In a large, heavy skillet heat the oil over medium-high heat. Sprinkle the beef roast liberally with salt and pepper. Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side. Place roast in the slow-cooker.
Add the sliced onion to the pan and cook for about 2 minutes. Stir garlic and tomato paste into pan. After another 30 seconds to 1 minute, add beef broth and spices. Scrape any browned bits at the bottom of the pan with a wooden spoon, then pour the broth-onion mixture into the slow-cooker over the roast.
Cook on low for 8 hours. The beef should be tender enough to easily pull apart with two forks. Once the beef is shredded, return to the slow-cooker to absorb any leftover liquid.
Author: Tessa Arias
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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Instead of broth try a can of beer
Now that’s authentic and sooo good!
Delicious dishes. Thanks for sharing
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Thank you for this recipe. I love it! I’ve done in 4 times already and I keep coming back here to do it again.
You are the worst author
Hi. My husband and I had this for dinner tonight. It was delicious. We ate it on rolls, like pulled pork. Tomorrow we're having tacos with the leftovers. Thanks!
just put something similar to this in the crockpot! thanks for the inspiration!
I've never really celebrated Cinco de Mayo – maybe it's because I live in the Northeast, but regardless I really, really want to make this shredded beef. Any shredded meat is bound to be a favorite here!
I never thought about it until reading your post, but I never did see my ex-girlfriend or her family celebrate el cinco de mayo, and they were born and half-raised in Mexico City. Interesting. Anyway, this shredded beef dish looks incredible! I'm bookmarking this recipe.
This looks yum!
I was just thinking yesterday that I needed a recipe to make shredded beef for burritos 🙂 Thanks!
yum yum yum! love that it can be made in the slow cooker!
This is a fantastic recipe for Cinco de Mayo. I can see myself with this and a margarita, frozen strawberry one!
Hahaha… I didn't know that Cinco de Mayo is more of an American than Mexican celebration. Very funny! I'll certainly take advantage of any excuse to enjoy Mexican food, and this shredded beef looks delicious.
Yay always looking for slow cooker recipes. Hubby will love this one, especially since it's like a taco 🙂