So tender, moist and flavorful… this Slow Cooker Mexican Shredded Beef is a MUST MAKE for your next taco night!
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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!
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Slow Cooker Mexican Shredded Beef
Prep Time: 10 mins- Cook Time: 6 hours
- Total Time: 6 hours 10 mins
Yield: Approximately 6 servings 1x
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Pin RecipeDescription
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.
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JON snell says
January 22, 2018 at 4:43 amHi Amy , may I have a salsa recipe?
Thanks jon
Amy @ The Blond Cook says
January 22, 2018 at 8:46 amHey, 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! 🙂
Ashton says
March 22, 2018 at 10:57 amDo I need to add water if I’m using store bought salsa?
Amy @ The Blond Cook says
March 23, 2018 at 8:12 amHi Ashton, this recipe calls for prepared salsa (homemade or store-bought) and does not include water in the recipe. Hope you enjoy! 🙂
Alicia says
July 9, 2018 at 2:39 pmHello, thank you for this great recipe! Do you know how many calories are in it?
Amy @ The Blond Cook says
July 10, 2018 at 9:49 amHi 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! 🙂
Sara E. says
August 10, 2018 at 7:05 amHello,
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
August 10, 2018 at 8:28 amHi 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!! 🙂
Patti Ueland says
August 17, 2018 at 9:54 pmSoooo yummy! I used tri tip and it was delish! Thanks so much.
Amy @ The Blond Cook says
August 18, 2018 at 7:52 amHi Patti, Thanks so much… so glad you enjoyed it! 🙂
Ty says
February 25, 2019 at 3:18 pmHi! 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
February 26, 2019 at 9:49 amHi 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! 🙂