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!
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.
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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