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

Cook Time 8

Total Time 7 15

Servings servings

Calories 381kcal

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

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.

Video

Notes

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

Nutrition