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    Home » Recipes » Slow-Cooker Recipes

    Slow Cooker Mexican Shredded Beef

    Published: Apr 29, 2020 · Modified: Jan 3, 2025 by Eileen Murphy Kelly

    Jump to Recipe
    slow cooked shredded Mexican beef collage

    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!

    Shredded beef with Mexican seasonings on a platter

    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.

    everyday eileen

    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

    Pico De Gallo

    Roasted Tomatillo Salsa

    Guacamole

    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!

    As an Amazon Associate, I earn from qualifying purchases, this post contains some affiliate links for your convenience. Click here to read my full disclosure policy

    Shop this recipe:

    Slow Cooker: I love this 7-quart vessel, we use this a few times a week.

    Meat Claws: Makes shredding the meat so easy.

    📖 Recipe

    A bowl of shredded beef topped with chopped cilantro for tacos

    Slow Cooker Mexican Shredded Beef

    A delicious and easy slow cooker recipe to make shredded beef for tacos, quesadillas, nachos, etc! Use your imagination to create easy recipes with this shredded beef! Perfect for Cinco De Mayo, tailgating parties, family gatherings. Freezes well!
    5 from 5 votes
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    Course: Main Course
    Cuisine: Mexican
    Keyword: Cinco De Mayo, shredded beef tacos
    Prep Time: 15 minutes minutes
    Cook Time: 8 hours hours
    0 minutes minutes
    Total Time: 7 hours hours 15 minutes minutes
    Servings: 8 servings
    Calories: 381kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    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

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    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.

    NOTES

    📖 Recipe

    Note 1: For slow cooking, the best way to calculate time is about 2 hours for every pound when using slow heat. My testing has found when using high heat 1 hour per pound has produced the best results. 
    Expert Tips:
    • Cuts of meat that can be used: bottom-round and chuck roast
    • 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.
    • This freezes really well. It can be separated in freezer storage bags for future meals. 
    • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes 
     
     
     
     
     
     
     

     

    Video

    Nutrition

    Serving: 1servings | Calories: 381kcal | Carbohydrates: 4g | Protein: 57g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 158mg | Sodium: 356mg | Potassium: 1047mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 5.2mg | Calcium: 68mg | Iron: 5.9mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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      Slow Cooker Chicken Broccoli Rice
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    Thank you for sharing!

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