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
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 jalapeno, 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 cilantro or parsley, chopped 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.
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!