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+ servings
Four slow cooker Mexican shredded beef soft tacos on a white platter.

Slow Cooker Mexican Shredded Beef

The most tender, juicy and flavorful pulled Mexican beef prepared in your slow cooker!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6


  • 1 teaspoon kosher salt
  • 1 teaspoon 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 flakes
  • 1 cup beef broth
  • 2 tablespoons olive oil
  • 1 (2 ½ to 3 pound) boneless beef chuck roast
  • 1 cup prepared salsa your favorite!


  • Whisk together salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano, crushed red pepper flakes and beef broth in a small bowl. Set aside.
  • Heat olive oil in a large skillet over medium high heat. Once oil is hot, sear the roast on all sides until golden brown (using large tongs to flip roast). *
  • Place the roast in a 6-quart slow cooker. Pour beef broth mixture over roast evenly. Top with salsa. Cover and cook on low heat for 8 hours or on high heat for 4 to 5 hours (or until tender).
  • Carefully remove roast from slow cooker and place on a platter, cutting board or rimmed baking sheet. Shred using 2 forks, discarding any fat.
  • Skim off any fat that has risen in the liquid in the slow cooker. Remove liquid from slow cooker to leave about 1 ½ cups (or leave all the liquid if you prefer it very juicy). Return shredded beef to liquid mixture and toss to coat with liquid as evenly as possible.


  • *Searing the roast is not necessarily a required step, but does add a little more flavor.