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A bowl of shredded beef topped with chopped cilantro for tacos
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5 from 4 votes

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!
Course Main Course
Cuisine Mexican
Keyword Cinco De Mayo, shredded beef tacos
Prep Time 15 minutes
Cook Time 8 hours
0 minutes
Total Time 7 hours 15 minutes
Servings 8 servings
Calories 381kcal
Author Eileen Kelly

Ingredients

Beef Rump Roast

  • 4 1/2 pounds beef rump roast, trimmed
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon corn oil vegetable oil can be used

Mexican Sauce

  • 1 large onion, peeled, sliced 1/4 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 ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon ground black pepper
  • salt, to taste

Instructions

  • Season the rump roast with the 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, 6 - 8 hours or high for 4 hours.
  • 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 2-3 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.

Video

Notes

 
 

 

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