Mexican Beef Shredded
An easy-to-prepare recipe made in the slow cooker that is great for tacos, burritos, burrito bowls, enchiladas, quesadillas, and more!
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Servings: 12
Equipment
- Slow cooker
- 2 small bowls
Ingredients
- 3½ pounds Chuck roast boneless
- ½ cup low sodium beef broth (1 cup for Instant Pot)
- 1-2 chipotles deseeded, minced
- 1½ tbsp adobo sauce from the chipotle can
- 1 lime
- cilantro optional garnish
Seasoning
- 1 tbsp chili powder
- 2 tsp cumin
- 1½ tsp garlic powder
- 1½ tsp salt
- 1 tsp black pepper
- ½ tsp paprika
Instructions
- Cut the beef into 3-4 chunks.
- In a small bowl, combine chili powder, cumin, garlic, salt, pepper, and paprika. Rub seasoning on all sides of the beef chunks. Place the seasoned beef into the slow cooker.
- In a small bowl, combine beef broth, adobo sauce, and minced chipotles. Pour the mixture over the beef.
- Cook on low for 8-9 hours.
- Shred the beef and remove any excess fat.
- Place beef back into the liquid and continue to slow cook for another hour (recommended) if you have time. Serve as desired.
- Store leftovers in an airtight container for up to 5 days.
Notes
Instant Pot Instructions:
- Cut the beef into 3-4 chunks.
- In a small bowl, combine chili powder, cumin, garlic, salt, pepper, and paprika. Rub seasoning on all sides of the beef chunks. Place beef in the Instant Pot.
- In a small bowl, combine 1 cup of beef broth, adobo sauce, and minced chipotle. Pour the mixture over the beef.
- Lock the lid and switch the valve to "Sealing." Press the "Pressure Cook" button and adjust the cooking time using the + and - buttons to 90 minutes.
- Once cooking is complete, allow the pressure to release naturally.
- Shred the beef and remove any excess fat. Toss the meat back into the liquid.
- Serve as desired.