Mouthwatering Slow Cooker Mexican Shredded Beef is an easy recipe that is so versatile! They are perfect in tacos, quesadillas, Mexican casseroles, endless possibilities! Great for Cinco De Mayo, tailgating, game day, any family gathering!
Slow Cooker Mexican Shredded Beef
This is of my favorite recipes to make because the fam LOVES it and it's easy peasy. The beef slow cooks all day so the spices blend with the meat and the aroma in the house is fabulous.
Then, you get to enjoy juicy, perfectly seasoned, tender beef. Feel free to create so many recipe ideas, from tacos, quesadillas, burritos to beef enchiladas, and casseroles.
Best Cut of Beef
Rump roast is my favorite cut for this recipe. A tougher cut of meat that holds up in slow cooking. Chuck roast and bottom round are also great with this recipe. I refer to Beef It's What's for Dinners website for tips on cuts of beef.
Storage and Freezer Info
This is an easy recipe to make ahead of time, up to 2-3 days. It can be kept in the fridge in a covered container. The shredded beef freezes really well. My tip, when a roast is on sale I always buy one or two for this recipe to keep in the freezer. Defrost overnight in the fridge and use the beef in any of your favorite Mexican recipes like a taco casserole.
Pro Tips
- Trim the beef of excess fat before seasoning.
- Using the slow cooker, cook on low for about 7 - 8 hours and on high, 4-5 hours. The time really depends on the slow cooker. Mine cooks the meat in 7 hours. The meat will be tender and shred easily.
- My slow cooker has been working well with this calculation, for slow cooking 2 hours for every pound of meat. For high heat, 1 hour for every pound produces tender results.
- Don't have a slow cooker or stovetop instructions included in the recipe.
- Browning the meat is an extra step but it adds amazing flavor to the meat. I have made this by placing the meat in the slow cooker without browning. It is very good but I love that added flavor from browning.
- To shred the beef, use either meat claws or two forks to pull the meat apart.
What to serve with Mexican shredded beef
Having a party? Make a taco table with this shredded beef, Slow Cooker Pork Carnitas, Slow-Cooker Chicken Enchilada Soup,
and don't forget the classic Frito Pie recipe, all delicious!
Don't forget a batch of tasty Skinny Pineapple Mango Frozen Margarita with Chili Salt Rim, they are amazing and about 180 calories per serving! YUMMY!
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Slow Cooker: I love this 7-quart vessel, we use this a few times a week.
Meat Claws: Makes shredding the meat so easy.
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📖 Recipe
Slow Cooker Mexican Shredded Beef
Equipment Needed:
Ingredients
Beef Rump Roast
- 4 ½ pounds beef rump roast, trimmed
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon corn oil vegetable oil can be used
Mexican Sauce
- 1 large onion, peeled, sliced ¼ inch half moons
- 3 cloves garlic, peeled and diced
- 10 ounce can diced tomatoes
- 1 large jalapeno, seeded and diced
- 1 cup fat-free beef broth Note 2
- 1 teaspoon ground chipotle powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon black pepper
- salt, to taste
Instructions
Slow Cooker Instructions
- Season the rump roast with salt, black pepper, and garlic powder.
- Heat a large pot or dutch oven, over medium heat, add the corn oil. Sear the rump roast to brown on all sides. Set aside.
- Into the slow cooker, mix together the onion, garlic, no-salt diced tomatoes, fat-free beef broth, diced jalapenos, chipotle powder, chili powder, cumin, dried oregano, black pepper, and salt.
- Add the browned beef to the slow cooker.
- Cook on low for 7 to 8 hours or high for 4 to 5 hours. The cook time will vary slightly depending on the slow cooker and the size of the roast. Note 1
- Use a fork to shred the beef.
- Serve as tacos, quesadillas, carnitas, nachos, enchiladas. Endless possibilities.
Stovetop Instructions
- After step 1, remove the beef from the pot, set aside.
- Into the pot, saute the onion for 2 to 3 minutes. Onions will begin to soften. Mix in the garlic, and saute another minute to blend flavors.
- Stir in diced tomatoes, beef broth, diced jalapenos, chipotle powder, chili powder, cumin, dried oregano, black pepper, and salt.
- Add the browned beef back into the pot. Reduce heat to low to simmer about 3 hours. Meat will be fork tender when cooked completely. Shred with claws or forks. Ready to serve.
john M. Romero
Hello, I'm in the process of cooking (in slow cooker now). My question is; Do you just use the meat and discard the "Veggie" mix or ???
I Thank you for the recipe, I am a beginner in cooking, Thank You John
Eileen xo
Hi John, I don't discard the veggie mix. I use everything, drain a bit of the juices if I am making a tortilla or quesadilla so they do not get soggy. Please feel free to ask me any questions. Glad you are embracing cooking. It is truly a wonderful skill.
KrninCA
I’m confused by Instructions vs Stovetop Instructions…
First says cook 6-8, stovetop says brown roast, sauté onions/garlic add to crock n add beef then cook 3-4hr. So if I sauté my veggies before adding to crock I can reduce toasts cooking time by half??? I know this is not correct. Plz clarify
Eileen xo
I am not sure what you mean, the slow cooker instructions are for 6 to 8 hours on low or high 3-4 hours. If cooking on the stove it is about 3-4 hours. You will be browning the beef and veggies for best results. That does not effect cooking time.Let me know if that answers the question.
Jersey Girl Cooks
This is a great versatile recipe and I love that you can freeze some beef for later!
Eileen xo
Yes it does freeze so well.
Kris
I'm thawing out a 2.81 pound rump roast. In your PRO TIPS it says for the slow cooker method cook on low about 8 hours AND on high for 4 hours. In the directions it says cook on low for 6-8 hours OR on high for 4 hours. On a different website for rump roast people complained about wrong cooking directions so I just want to make sure because this looks good! Do you have a smaller roast guide line?
Eileen xo
Hi Kris, I have been working a lot on slow cooker recipes that will be coming and I am going to be updating this recipe further very soon. However, for your roast which is about half the size of the one I use when I make this recipe. You can cook the rump roast in the slow cooker for about 3-4 hours on low and 5-6 hours on high setting with a 2.81-pound roast. I use the hour range because slow cookers can vary. I hope this helps but please let me know if you have any questions. The key is fork tender.
Karen
This is the beginning of a delicious taco - thank you!
Eileen xo
I'm so glad you enjoy the recipe.
Terri
Love that I can use this for so many different dishes! And slow cooking is my fave way to make things because that lovely little appliance does all the work for you!
Eileen xo
I agree Terri. This is a very versatile recipe.
Laura
I love the spice combo in this recipe.
Eileen xo
Awesome Laura, glad you enjoy the recipe!
Maureen
We made these last night and served as beef tacos. Easy and everyone loved them. Thanks for the easy recipe.
Eileen xo
That is awesome Maureen! So glad you enjoyed the shredded beef!