Slow Cooker Mexican Shredded Beef
This Mexican Shredded Beef is tender, juicy, and packed with bold, savory flavors. Made with chuck roast, spices, citrus, and salsa verde, it’s the ultimate low-effort, high-reward meal. Cooked slowly until it falls apart, this versatile beef is perfect for tacos, burritos, bowls, and more.
Why You’ll Love This Recipe
Deep, Authentic Flavor: A perfect balance of smoky, tangy, and savory notes, just like your favorite taquería.
Hands-Off Cooking: Set it and forget it in your slow cooker—minimal effort, maximum flavor.
Versatile Meal Base: Great for tacos, burritos, enchiladas, rice bowls, nachos, or even tortas.
Meal Prep & Freezer Friendly: Makes a large batch that stores and reheats beautifully.
Crowd-Pleaser: Perfect for parties, family dinners, or meal planning for the week.
Key Ingredients
Chuck Roast (3.5 lb): Rich, marbled cut that becomes fork-tender when slow-cooked.
Orange Juice: Adds subtle sweetness and acidity to tenderize the meat.
Beef Broth: Enhances the savory depth of the shredded beef.
Sliced Yellow Onion: Adds natural sweetness and texture as it cooks down.
Salsa Verde: Stirred in at the end for a tangy, zesty finish.
Bold Spice Blend: Chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt create the signature Mexican flavor profile.
Ingredients:
3.5 lb chuck roast
1 yellow onion, thinly sliced
3/4 cup orange juice
½ cup beef broth
2 ½ tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
½ tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon oregano
½ tablespoon salt
¾ cup salsa verde
Tortillas and tacos fixings for serving
How to Make Mexican Shredded Beef
- Make the Spice Blend
In a small bowl, mix:
2½ Tbsp chili powder
1 Tbsp paprika
1 Tbsp cumin
½ Tbsp onion powder
½ Tbsp garlic powder
½ Tbsp oregano
½ Tbsp salt
- Season the Meat
Place the chuck roast into your slow cooker. Rub the spice mix all over the beef, pressing it into every surface.
- Add Onion & Liquids
Top and surround the roast with:
1 thinly sliced yellow onion
¾ cup orange juice
½ cup beef broth
- Slow Cook
Cover and cook on LOW for 7–8 hours, or until the beef is tender and shreds easily.
- Shred the Beef
Remove the roast, shred with two forks, then return it to the slow cooker.
- Add Salsa Verde
Stir in ¾ cup salsa verde and allow to warm through for 10–15 minutes.
- Serve and Enjoy
Spoon into warm tortillas, over rice, or in burrito bowls. Add your favorite taco toppings like cilantro, onion, lime, and queso fresco.
Expert Tips
Sear for More Flavor (Optional): Sear the roast in a hot pan before adding to the slow cooker for added depth.
Don’t Skip the Citrus: Orange juice helps balance the bold spices and tenderizes the meat naturally.
Adjust Spice Level: Use mild or spicy salsa verde depending on your preference.
Use Two Forks to Shred: For the perfect pulled texture, shred while the meat is still warm.
Freeze Extras: Cool completely, then portion into freezer bags for easy future meals.
Important Notes When Making This Recipe
Low and Slow is Best: Avoid cooking on high—low heat ensures ultra-tender results.
Trim Excess Fat: While some fat adds flavor, trimming thick chunks from the roast helps avoid greasy results.
Layer Properly: Always place the beef first, followed by onions and liquids to help infuse flavor evenly.
Nutrition Information (Per Serving – Approx. 1 cup)
Calories: 360
Protein: 35g
Fat: 22g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g
Sodium: 600mg
Note: Will vary depending on serving size and toppings.
Frequently Asked Questions
Can I make this in the oven or Instant Pot?
Yes!
Oven: Cover tightly and roast at 325°F for 3.5–4 hours.
Instant Pot: Cook on HIGH pressure for 65–70 minutes, then natural release for 15 minutes.
What’s the best cut of meat for shredding?
Chuck roast is ideal due to its marbling and tenderness, but brisket or beef shoulder can also be used.
Can I use red salsa instead of salsa verde?
Yes! Salsa roja or chipotle salsa can be substituted, but the flavor will change slightly.
How long will leftovers last?
Up to 4 days in the fridge or 2–3 months in the freezer. Reheat in a skillet or microwave with a splash of broth.
What toppings go well with this beef?
Try chopped onions, cilantro, avocado, lime, cotija cheese, jalapeños, or pickled red onions.