Mouthwatering Slow Cooker Mexican Shredded Beef is a set-and-forget recipe using real ingredients. It is perfect for busy people who want a great dinner without fuss. The beef is juicy, tender, and flavor-packed. Perfect for everything from tacos to enchiladas, quesadillas, and beef burrito bowls. Great for feeding a crowd too.
Main Ingredients to make Slow Cooker Mexican Shredded Beef
Mexican Rump Roast Seasonings
- Beef rump roast: It is affordable and holds up in the slow cooker. Chuck roast and bottom round also work.
- Fire-roasted diced tomatoes, including the juices: I prefer fire-roasted because it adds a nice smoky flavor to the meat and juices.
- Peppers: Deseeding the jalapeños reduces the spiciness. Poblano peppers are sweeter.
How to make the Best Slow Cooker Mexican Shredded Beef
- Season the roast and sear on all sides to brown the meat. This is optional, but it does add flavor to the meat and juices.
- 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: Keep in the fridge for up to 2-3 days in an airtight container.
The beef freezes beautifully for up to 3 months—I use a food saver.
Thaw overnight and use in any of your favorite recipes.
Freezer Instructions: The shredded beef freezes well. I use a food saver for storing the meat.
My tip: When you find the beef on sale, buy two and freeze one for another busy day. Defrost overnight in the fridge and use the beef in any of your favorites.
Make Ahead: This is a great make-ahead dinner. Make ahead up to 2 days. Store overnight in the refrigerator and use the beef in any of your favorites.
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. Other great choices are chuck roast and bottom round. I have found the rump roast to be so affordable and easy to use.
- Spices: Use store-bought or Homemade taco seasonings for seasoning the meat.
- Liquid: Replace ½ cup of the broth with dark beer or red wine for a richer flavor.
Serving Suggestions
Other Mexican-inspired recipes to try are Slow Cooker Pork Carnitas, Slow Cooker Chicken Enchilada Soup, and the classic Frito Pie recipe, all delicious!
For side dishes, try our Corn Tomato Salad, Mexican Bean Salad, or our Watermelon Cucumber Feta Salad
Don't forget a batch of tasty Skinny Pineapple Mango Frozen Margaritas. They are amazing and about 180 calories per serving!
FAQs for the best Mexican Shredded Beef
The beef should be fork-tender when cooked through.
If the beef won't shred easily, it usually means one of two things: it wasn't cooked long enough, or you're pulling against the grain. Check the meat with a fork—it should fall apart easily.
If it's resistant, give it another 30 minutes to an hour on low. Make sure you're also pulling along the grain, not against it. Using two forks works better than one for this recipe.
The internal temperature should be around 190–195°F (88–90°C) if you're using a meat thermometer.
Absolutely. Sear the roast the same way, then transfer to a large Dutch oven or heavy pot. Add the vegetables, spices, and broth. Bring to a simmer, then cover and cook on low heat for 3–4 hours, depending on the size and cut of your roast. Check it halfway through. The meat should be fork-tender and easy to shred.
For slow cooking, estimate 2 hours of cook time per pound of meat on low, 1 hour per pound on high.
It is not necessary, but it does add flavor to the roast.
Recipe Ideas for Shredded Mexican Beef
Feel free to create many recipe ideas, from rump roast tacos, quesadillas, beef burrito bowls, and beef enchiladas.
Toppings for Mexican Pulled Beef
- Pico De Gallo
- Roasted Tomatillo Salsa
- Homemade Guacamole
- Sour Cream and Salsa are also wonderful options.
To adjust measurements, click the number of servings on the recipe card to the exact number of servings you need.
📖 Recipe
Slow Cooker Mexican Shredded Beef
Equipment
Ingredients
Instructions
- Season the 4 ½ pounds beef rump roast, trimmed with 1 teaspoon kosher 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 jalapeño, seeded and diced, 1 cup fat-free beef broth, 2 Tablespoons lime juice, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried 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 parsley or cilantro and lime wedges over rice.
- Serve as tacos, quesadillas, nachos, enchiladas, burritos, endless options
- 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.
Nutrition
Video
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
Dana
Making this now! Do you think it would be a good idea to blend up the sauce after I remove and shred the beef and then return the beef to the sauce?
Eileen Murphy Kelly
I don't blend the sauce. You can if you prefer, but more work. I like it as easy as possible.
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!