Mexican Shredded Beef

Mexican beef on bowl of cauliflower rice.

This shredded beef recipe cooks all day in the crockpot until it's perfectly tender and packed with flavor. Serve this in a low carb tortilla or over cauliflower rice for a flavorful twist on taco night.

Course Dinner

Cuisine Mexican

Keyword crockpot recipe, mexican shredded beef, slow cooker barbacoa

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 454kcal

Author Karly Campbell

Equipment

Ingredients

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

Instructions

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.

Notes

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.

We love to serve this as a filling for burrito bowls with cauliflower rice, guac, sour cream, and cheese. For tacos, this is perfect in a low carb tortilla with your favorite taco toppings.

Nutrition