Overhead view of three hard tacos with shredded beef in a basket.

Slow Cooker Mexican Shredded Beef

  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 mins
  • Yield: Approximately 6 servings


The most tender, moist and flavorful pulled Mexican beef!


  • 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


  1. In a small bowl, combine salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano and crushed red pepper. Set aside.
  2. 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.
  3. Remove beef from slow cooker and shred with 2 forks, discarding any fat.
  4. Allow fat to rise in liquid and skim off fat. Return beef to liquid mixture.