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Slow Cooker Mexican Shredded Beef - Tender, Flavor-Packed, and Easy

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3–4 pounds beef chuck roast, excess fat trimmed
  • 2 teaspoons kosher salt (or to taste)
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano if you have it)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1–2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
  • 1 cup beef broth (low-sodium)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons lime juice, plus more to taste
  • 1 tablespoon apple cider vinegar (optional, for brightness)
  • 2 bay leaves
  • 1 tablespoon neutral oil (optional, for searing)
  • Fresh cilantro, chopped, for serving
  • Warm tortillas and your favorite toppings (onion, salsa, avocado, queso fresco)

Method
 

  1. Season the beef: Pat the chuck roast dry. Mix salt, pepper, cumin, chili powder, smoked paprika, and oregano. Rub the spice mix all over the beef.
  2. Optional sear: Heat oil in a skillet over medium-high. Sear the roast 2–3 minutes per side until browned. This adds flavor but isn’t required if you’re short on time.
  3. Build the base: Add onions and garlic to the slow cooker. Stir in diced tomatoes, tomato paste, chipotle with adobo sauce, and beef broth. Nestle in the bay leaves.
  4. Add the beef: Place the roast on top of the mixture. Spoon some sauce over the meat.
  5. Cook low and slow: Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef shreds easily with two forks.
  6. Shred and finish: Remove the beef to a cutting board. Discard bay leaves. Shred the beef, then return it to the slow cooker with its juices.
  7. Brighten the flavor: Stir in lime juice and apple cider vinegar. Taste and adjust salt, lime, or chipotle as needed.
  8. Serve: Spoon the beef into warm tortillas and top with onion, cilantro, salsa, and avocado. Or use it for bowls, salads, or quesadillas.