Mexican Shredded Beef: Tender Slow Cooker Beef for Tacos and Bowls
Tender slow cooker Mexican shredded beef seasoned with cumin, chile, smoked paprika, garlic, and lime. Serve it in tacos, burritos, bowls, or quesadillas.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Ingredients
3 lb boneless chuck roast
1 tbsp cooking oil
1 lime, juice only
1/2 tsp smoked paprika
1 yellow onion, diced
4 cloves garlic, minced
2 tsp ground cumin
2 tsp chili powder
1 tsp cayenne pepper
1 cup beef broth
3 tbsp tomato paste
Salt and pepper, to taste
Fresh cilantro, optional garnish
Instructions
1. Combine seasonings and rub over the dried chuck roast.
2. Heat oil and sear beef for 3–4 minutes per side.
3. Transfer beef to the slow cooker and add onion and garlic.
4. Add beef broth and tomato paste.
5. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
6. Transfer beef to a cutting board and shred with two forks.
7. Return beef to the cooking juices and stir.
8. Finish with lime juice and cilantro, then serve warm.
Notes
For milder beef, reduce or omit the cayenne.
Cook until the chuck roast pulls apart easily.
Store refrigerated leftovers with their cooking juices for up to 3–4 days.