So tender, moist and flavorful… this Slow Cooker Mexican Shredded Beef is a MUST MAKE for your next taco night!
Sign up for my free email subscription and never miss a recipe.
But don’t just limit this amazing beef to tacos. It’s awesome with nachos, enchiladas, and burritos. Or you can just eat it with a fork like I do sometimes. 
I couldn’t help but to totally pack this perfectly seasoned, moist shredded beef into my tacos! It also freezes well for make-ahead dinners.
This recipe feeds about 6 (depending on your crowd’s appetite). It’s a no-fuss, EASY and delicious way to enjoy taco night!
Print
Slow Cooker Mexican Shredded Beef
- Total Time: 6 hours 10 mins
- Yield: Approximately 6 servings
Description
The most tender, moist and flavorful pulled Mexican beef!
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper
- 1 (3-pound) boneless chuck roast
- 1 cup prepared salsa
Instructions
- In a small bowl, combine salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano and crushed red pepper. Set aside.
- Place the roast in a 6-quart slow cooker. Sprinkle seasoning mixture over roast evenly. Top with salsa. Cover and cook on low heat for 6 hours, or until tender.
- Remove beef from slow cooker and shred with 2 forks, discarding any fat.
- Allow fat to rise in liquid and skim off fat. Return beef to liquid mixture.
- Prep Time: 10 mins
- Cook Time: 6 hours
Click to PIN this recipe!
Karen Collins says
Can I use a London broil instead?
Amy says
Hi Karen, I haven’t tried this with a London broil so I can’t say with 100% certainty how it would turn out. It’s a tougher cut of meat and doesn’t have as much fat as a chuck roast so I’d take that into consideration. Let us know how it turns out if you try it! 🙂
Michelle says
Thanks so much for this recipe! I followed it exactly except added about 1/2 cup of water bc my roast was pretty lean. Flavor is fantastic and was hubby approved to make anytime in future!
★★★★★
Sheri says
This is absolutely delicious
★★★★★
Jesse says
great recipe. I made a roasted tomato salsa then followed the recipe. This is very moist and no way of drying it out even with a smaller roast. I feel store bought salsa is too salty for my family’s taste.
★★★★★
Doug M says
I just tried this recipe & as written it has a very balanced flavor with just a slight hint of heat but certainly nothing picky eaters and/or sensitive stomachs won’t like. Matter of fact, next time, I’m thinking of using a “hot” salsa instead of the mild I used this time to give it a little more bite. I made soft tacos with it for the first meal but will be trying it with a good bbq sauce as the flavor should lend itself well. & make a great bbq sandwich. Great & super simple recipe.
★★★★
Brandy Heck says
Can you make it without salsa? My kids are picky eaters? Or can’ you even tell salsa is in it? Thanks so much!
Amy @ The Blond Cook says
Hi Brandy, the salsa definitely flavors it but is not overpowering. I wouldn’t recommend making this without salsa. I hope your kids like it! 🙂
Beth says
My family is the same way so I substituted a cup of Hunt’s tomato sauce instead of the salsa and it turned out absolutely delicious!
Jessica says
I made it without the salsa and it was delicious, I just substituted a cup of beef broth for the salsa and my husband said, and I quote, “Whatever you did to this roast, please don’t change a thing. He applauded the taste and ate it 3 days in a row! Delish!
Ty says
Hi! Looks delish! Have you tried it with a still frozen roast? Not sure my beef will be thawed by tomorrow morning.
Thanks!
Amy @ The Blond Cook says
Hi Ty, Thanks so much! No I haven’t so I can’t give any specific advice. Let us know how it turns out if you try it! 🙂
Patti Ueland says
Soooo yummy! I used tri tip and it was delish! Thanks so much.
Amy @ The Blond Cook says
Hi Patti, Thanks so much… so glad you enjoyed it! 🙂
Sara E. says
Hello,
This recipe calls for a 3lbs Chuck roast. Well, the one I have is just under 2lbs. Much smaller. Should I still follow the recipe as is? I don’t want to dry out the meat. I’m a stay at home mom and I’m trying out several different recipes. Help a momma out! Please and thank you!
Amy @ The Blond Cook says
Hi Sara, I can’t say for sure because I haven’t tested this recipe with a smaller roast. I would check it after cooking on low for 3-4 hours and go from there. Hope you enjoy it!! 🙂
Carly says
Mine was 2.3 pounds and I still used the 1 cup salsa I just did slightly less than 1 tsp. for each of the spices and turned out perfect. Would make again.
★★★★★
Alicia says
Hello, thank you for this great recipe! Do you know how many calories are in it?
Amy @ The Blond Cook says
Hi Alicia, I do not have nutritional info for this recipe. You can Google “nutritional calculator” and there are a lot of resources where you can enter the ingredients and it will calculate it for you. I hope you enjoy it! 🙂
Ashton says
Do I need to add water if I’m using store bought salsa?
Amy @ The Blond Cook says
Hi Ashton, this recipe calls for prepared salsa (homemade or store-bought) and does not include water in the recipe. Hope you enjoy! 🙂
JON snell says
Hi Amy , may I have a salsa recipe?
Thanks jon
Amy @ The Blond Cook says
Hey, Jon! I have several different salsa recipes which you can find by typing in “salsa” in the search box… but the salsa recipe I think would go best with this shredded beef recipe is here. Hope you enjoy it! 🙂