Slow Cooker Mexican Beef

Super Easy Slow Cooker Shredded Mexican Beef. Cooked low and slow for 8 hours until fall apart tender! Serve in tacos, burritos or enchiladas!

Slow Cooker Mexican Beef |

This Slow Cooker Mexican Beef is loaded with flavor and is incredibly tender! I flavor the chuck roast with fire roasted diced tomatoes, beef broth, lime juice and spices. It is the perfect topping for tacos, enchiladas, burritos you name it! It’s super easy to prepare and makes for an easy dinner.

How to make Mexican shredded beef in the slow cooker

I start by adding everything to the slow cooker including the beef. I cook the beef on low for 8 hours until it is fall apart tender. After the beef is done cooking I remove it from the slow cooker and shred it. I pour the juices from the slow cooker on top and let it rest for 10-15 minutes. This allows the meat to soak up all of the juices and flavor. It also keeps the beef super moist and tender.

Just like my Slow Cooker Barbacoa Beef you can crisp up the beef in the oven under the broiler. This is totally optional. I think the extra step of broiling is totally worth it. It is also a good way to reheat the shredded beef for leftovers!

Easy Shredded Mexican Beef |

What can you make with the shredded beef

Serve this Shredded Mexican Beef on tacos, burritosburrito bowls, or with rice. You can even serve it with cauliflower rice for a low carb option! Anyway you serve it is amazing!

Easy Slow Cooker Mexican Beef |

If you love this recipe try some of my other Slow Cooker Beef Recipes

Slow Cooker Mexican Beef

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 people

Super Easy Slow Cooker Shredded Mexican Beef. Cooked low and slow for 8 hours until fall apart tender! Serve in tacos, burritos or enchiladas!


  • 2-3 pound chuck roast
  • salt and pepper
  • 1 cup beef broth
  • 1 can 15.5 ounce fire roasted tomatoes
  • 1 whole lime juiced
  • 1 large onion diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder


  • Season the chuck roast with salt and pepper. Add it to the slow cooker along with the rest of the ingredients.
  • Cook on low for 8 hours or until the beef is tender and shreds easily.
  • Take the beef out of the slow cooker and shred. Pour some juice ontop and allow it to rest and soak up the extra juice.
  • Serve with a sprinkle of cilantro and lime wedges for serving, if desired.
  • Optional: If you would like to crisp up the beef place it on a baking sheet in a single layer with some of the liquid from the slow cooker. Broil for 5 minutes toss and broil some more until crispy.
Nutrition Facts
Slow Cooker Mexican Beef
Amount Per Serving
Calories 293 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 104mg35%
Sodium 279mg12%
Potassium 592mg17%
Carbohydrates 4g1%
Sugar 1g1%
Protein 30g60%
Vitamin A 120IU2%
Vitamin C 4.8mg6%
Calcium 42mg4%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
Keyword: Shredded Mexican Beef

Recipe originally published August 23, 2017

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  • robert lefiell

    thank yoo, my aunt would make me this when i would visit her . i never new the name (i’m certain she told me more then once) i would just call it mexican . as i grew older i had a few unsuccessful attempts. well i am happy to say this attempt, your recipe is very close and by far the closest yet ‘ thanks again. btw the one ingredient that was all ways missing was “time” hehe 8hr’s hehe

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