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 leftover shredded beef enchiladas, Mexican shredded beef tacos

Prep Time 15

Cook Time 8

Total Time 7 15

Servings servings

Calories 385kcal

Ingredients

Beef Rump Roast

4 ½ pounds beef rump roast, trimmed
1 teaspoon kosher 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

US Customary - Metric

Instructions

Slow Cooker 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 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.

Video

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.

Note 1: For slow cooking, the best way to calculate time is about 2 hours for every pound when using slow heat. My recipe testing has found when slow cooking at high heat, 1 hour per pound of meat has produced the best results.

Note 2: Avocado oil is always my first choice. Canola or Vegetable oil can be used.

Note 3: I prefer to use fat-free, low-sodium broth, however, a regular broth can be used, reduce the salt, and taste the sauce before adding more salt.

Note 4: I use fresh lime, cut it in half. The half lime that is not used for juicing, I slice into wedges for garnish

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. This freezes well. It can be separated into 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