Mouthwatering Slow Cooker Mexican Shredded Beef is a set-and-forget recipe that uses real ingredients. It is perfect for busy people who want a great dinner without a lot of fuss. The beef is juicy, tender, and perfect for everything from tacos to enchiladas, quesadillas, and beef burrito bowls.
For specifics on the recipe use the table of contents to click on sections of the recipe.
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- Why you'll love Slow Cooker Mexican Shredded Beef
- Ingredients to make Crock Pot Mexican Shredded Beef
- Kitchen tools to make Mexican Shredded Beef
- How to make the Best Slow Cooker Mexican Shredded Beef
- Make-ahead, storage, and freezer tips
- Eileen's Tips for the best Crockpot Mexican Beef
- Variations for Mexican Shredded Beef
- Serving Suggestions
- Recipe Ideas for Shredded Mexican Beef from Tacos to Quesadillas
- Toppings for Mexican Shredded Beef
- More Beef Recipes
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Why you'll love Slow Cooker Mexican Shredded Beef
- We use an affordable cut of beef that will deliver tender and juicy results.
- You can make this recipe ahead of time. It freezes well.
- The recipe can be made in the slow cooker or stove top.
- This is a great base recipe to use for many meals, from bowls to enchiladas. Perfect for meal planning.
Then, you get to enjoy juicy, perfectly seasoned, tender beef. Feel free to create a variety of recipe ideas, from the shredded beef recipe.
Ingredients to make Crock Pot Mexican Shredded Beef
This is an overview of the ingredients. The measurements and full list is in the recipe card below.
Mexican Rump Roast Seasonings
- beef rump roast: Rump roast is an inexpensive cut of meat. Chuck Roast or Bottom Round Roast can also be used for the Shredded Beef protein.
- seasonings and spices: I use a combination of salt, black pepper, garlic powder, and onion powder to add flavor to the rump roast. I also add a few essential spices to add a powerhouse of flavor to the meat and sauce.
- Avocado oil: Through recipe testing, I found avocado oil has a high smoke point and is my favorite for searing.
- large yellow onion
- fresh garlic cloves
- fire-roasted diced tomatoes include the juices
- large jalapeno
- beef broth - The broth is the base of the sauce. Fat- free beef broth or low-sodium beef broth can be used.
- lime juice - The juice adds citrus to balance the spices.
- fresh cilantro or parsley for optional garnish
Kitchen tools to make Mexican Shredded Beef
- Ninja 8-1 Slow Cooker
- Measuring Spoons and Cups
- meat claw
How to make the Best Slow Cooker Mexican Shredded Beef
This is an overview of the recipe. The full instructions are below in the recipe card.
- Season the roast and sear on all sides to brown.
- Add the vegetables and spices to the slow cooker.
- Add the beef broth and meat to the slow cooker
- Slow cook on Low for 7 to 8 hours or High for 4 to 5 hours.
Make-ahead, storage, and freezer tips
Storage - This recipe is easy 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 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.
Eileen's Tips for the best Crockpot Mexican Beef
- Make Ahead: This is an easy recipe to make overnight in the fridge and use the beef in any of your favorite.
- Trim the beef of excess fat before seasoning.
- Timing: Using the slow cooker, cook on low for about 7 - 8 hours on low heat or 4-5 hours on low.
- This calculation is slow cooking 2 hours for every pound of meat. For high heat, 1 hour for every pound produces tender results.
- Stovetop instructions are included in the recipe card below.
- Flavor: Browning the meat is an extra step, but it adds amazing flavor to the meat. I have made this without browning the meat, but the flavor is superior with the extra browning step.
- Shredding the Beef: To shred the beef, use either meat claws or two forks to pull the meat apart.
Variations for Mexican Shredded Beef
Here are some ways to change the flavor of this dish.
- Rump Roast: 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 have found the rump roast to be so affordable and easy to use.
- Peppers: Jalapenos are a great choice. Poplano peppers will work too.
- Tomatoes: I have made this with salsa verde for a twist on flavors.
Serving Suggestions
Having a party?
Make a taco table with this shredded beef, and add 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!
Recipe Ideas for Shredded Mexican Beef from Tacos to Quesadillas
Then, you get to enjoy juicy, perfectly seasoned, tender beef. Feel free to create many recipe ideas, from rump roast tacos, quesadillas, beef burrito bowls, to beef enchiladas.
Toppings for Mexican Shredded Beef
Sour Cream and Salsa are also wonderful options.
More Beef Recipes
I love any comments or questions, please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Slow Cooker Mexican Shredded Beef
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Equipment Needed:
Ingredients
Beef Rump Roast
- 4 ½ pounds beef rump roast, trimmed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon avocado oil Note 2
Mexican Sauce
- 1 large onion (peeled, cut in half, sliced into ¼ inch half moons)
- 3 cloves garlic (peeled and minced)
- 10 ounce can, fire-roasted diced tomatoes include the juice
- 1 large jalapeno, seeded and diced
- 1 cup fat-free beef broth Note 3
- 2 Tablespoons lime juice Note 4
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- fresh cilantro or parsley, chopped optional garnish
- lime wedges optional garnish
Instructions
Slow Cooker Instructions
- Season the 4 ½ pounds beef rump roast, trimmed with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
- If your slow cooker has a saute option, use the saute option, or heat a large pot or Dutch oven over medium heat, add the ½ teaspoon avocado oilSear roast to brown on all sides. Set aside.
- Into the slow cooker, mix in 1 large onion (peeled, cut in half, sliced into ¼ inch half moons), 3 cloves garlic (peeled and minced), 10 ounce can, fire-roasted diced tomatoes, 1 large jalapeno, seeded and diced, 1 cup fat-free beef broth, 2 Tablespoons lime juice, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon ground oregano, ½ teaspoon paprika, ½ teaspoon black pepper, and ½ teaspoon kosher 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. Taste for seasoning. If needed, adjust any seasoning. Serve with fresh cilantro or parsley, chopped and lime wedges over rice.
- Serve as tacos, quesadillas, nachos, enchiladas, burritos, endless options
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, lime juice, diced jalapenos, chili powder, cumin, dried oregano, black pepper, and salt.
- Add the browned beef back into the pot. Reduce heat to low, simmer for about 3 - 4 hours. (depending on the size of the beef) The meat should be fork tender when cooked completely. Shred with claws or forks. Ready to serve.
