This MEXICAN SHREDDED BEEF is the perfect answer to your next taco night! We start with a chuck roast, season it up with salsa verde, onions, chipotle, and other spices to make the an extra tender shredded beef that is packing a ton of flavor! This recipe is super simple – just put the ingredients in the slow cooker and let the magic happen!
I know I’ve been sharing a whole lot of low carb Mexican recipes with you lately, but Mexican food just makes me happy and if I can eat my favorite cuisines and still stick to a low carb diet…well, that’s a good thing all the way around.
We love American style ground beef tacos, but when we want something with more authentic flavors, we always go for this Mexican shredded beef. The beef is so tender and juicy and it really packs in the flavor!
If you’ve ever had the barbacoa from Chipotle or other Mexican restaurants, you’ll love this Mexican shredded beef.
Traditionally, Mexican barbacoa is a mixture of meat and organs cooked in an underground oven, but we’re doing a slow cooker barbacoa (or shredded beef) today using chuck roast.
The flavors are similar, but the method is different.
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We’re using the crockpot for this recipe, because I love how easy it is and how tender and flavorful the chuck roast will be after cooking away all day.
The Ninja multi-cooker is my favorite and I have A LOT of slow cookers. I like the shape, size, and even heating of this one. Plus, it allows you to sear the meat right in there so you don’t dirty an extra dish.
Speaking of searing the beef, it always adds more flavor to a crockpot meal if you sear the beef before slow cooking it. However, it’s totally optional and if you’re in a time crunch, go ahead and skip this step.
Add some salsa verde (this roasted tomatillo salsa is perfect here!) to your slow cooker along with some onion, chipotle peppers, garlic, cumin, salt, pepper, and beef broth.
Give that a stir and then add your chuck roast.
Every slow cooker cooks differently (some run hotter than others), but you’ll want to cook this until the meat easily shreds with a fork. If your roast is still tough and not shredding, just keep cooking it – it’s not done yet!
My slow cooker takes about 4-5 hours on high or 8 hours on low to get perfectly tender and shredded beef.
Once your meat is all shredded to your liking, season with a little more salt and sprinkle on some fresh cilantro and a squeeze of lime juice.
Serve it up with some of this restaurant style salsa!
We love to make tacos out of this Mexican shredded beef. We buy low carb tortillas and fill them with beef, romaine lettuce, diced tomatoes, and sliced avocado.
This also makes a great burrito bowl using my Mexican cauliflower rice.
- 3 pounds chuck roast
- 2 tablespoons avocado oil
- 1/2 cup salsa verde
- 1/2 cup beef broth
- 1/2 yellow onion, diced
- 3 chipotle peppers in adobo sauce, minced
- 2 cloves garlic, minced
- 2 tablespoons cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons fresh cilantro chopped
- 1 lime, juiced
- Heat the oil in a large skillet over high heat. When the oil is hot, add the beef and sear on all sides.
- While the beef is searing, add the salsa verde, beef broth, onion, chipotle peppers, garlic, cumin, salt, and pepper to the slow cooker and stir to combine.
- Transfer the beef to the slow cooker. Spoon some of the salsa verde mixture over the top of the beef.
- Cover and cook on high for 5 hours or low for 8 hours, until the beef easily shreds with a fork. See note.
- Shred the beef with two forks and sprinkle with cilantro and lime juice.
- Serve hot.
All slow cookers cook differently and some run hotter than others. If the roast is not easily shredding, it's not done cooking. Continue cooking until the meat easily shreds apart.
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Nutrition InformationYield 8 Serving Size 1
Amount Per ServingCalories 454Total Fat 30gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 17gCholesterol 141mgSodium 818mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 1gProtein 43g
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