This Slow Cooker Shredded Mexican Beef couldn’t be any easier. Throw a handful of ingredients into the crockpot, set for 4 hours, then shred it up!

Mexican Shredded Beef - In Green Bowl with Rice in Back

I feel a little silly saying this, especially as someone who’s willing to make tedious things like puff pastry from scratch, but I find it to be such a drag when you come across a slow cooker recipe that calls for a lot of prep.

You know, the recipes where you have to saute the onion before putting it in the crockpot, or sear the meat beforehand.

Can’t I just throw it all in and turn the dial? That’s my ideal slow cooker situation.

And when I really think about it, I don’t find that to be unreasonable, because if it’s not a “throw it all in and turn it on” situation, I’d rather do all the sauteing and browning in a dutch oven and do a slow braise in the oven anyway.

Mexican Beef - Shredded On Plate with Rice

Today’s recipe for Slow Cooker Mexican Shredded Beef is a true “throw it all in the crockpot and turn it on” situation. I love eating it alongside a simple Mexican rice and homemade Guacamole, and eating leftovers for days and days. 

You can even make a nice sandwich of it and fill a fresh batch of these Homemade Whole Wheat Hamburger Buns.

The boneless chuck beef cut we’ll be using is nice because it’s not too fatty, but it shreds beautifully. 

Slow Cooker Mexican Shredded Beef - in a Green Bowl

To get started, we’ll make our spice mix. Here I’m using cumin, chile powder, ancho chile powder, oregano, chipotle chile powder, and salt.

An assortment of spices and salt in mixing bowl

I like having a variety of different chile powders in there, but if you must, you can just use one.

Mix it all together, then rub it all over a four pound cut of chuck:

Chuck Roast Rubbed with Spices on Parchment

Place the beef into a slow cooker, then add 1/2 a white onion, chopped, and a tablespoon of minced garlic:

Crockpot Mexican Beef - With Onions On Top

Cover and cook for four hours on high, until the beef is fork tender.

Mexican Shredded Beef Crock Pot Fully Cooked

Shred it all up with a fork, then it’s ready to be served.

Shredded Mexican Beef on Plate with Rice and Fork

I like pairing it with Mexican rice, and you can also round out the meal with some homemade guacamole, homemade salsa, and chips. Enjoy!

And because I always get asked, this is the slow cooker I use, and as of this post it’s $12. It doesn’t have any bells or whistles but it has held up for a few years already and does the job.

Slow Cooker Mexican Shredded Beef on Plate

Slow Cooker Mexican Shredded Beef

Servings: 8
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
This Slow Cooker Shredded Mexican Beef couldn’t be any easier. Throw a handful of ingredients into the crockpot, let cook for 4 hours, then shred it up!
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Ingredients

For the Beef:

  • 1 tbsp ground cumin
  • 1 tbsp ground chile powder
  • 1 tsp ground ancho chile powder
  • 1 tsp dried oregano
  • 1 tsp ground chipotle chile powder
  • 1 tsp sea salt
  • 4 lb boneless chuck roast
  • 1/2 white onion chopped (1 cup)
  • 1 tbsp minced garlic

Ideas for What to Serve with the Beef:

Instructions 

  • In a bowl, stir to combine the cumin, chile powder, ancho chile, oregano, chipotle chile, and sea salt.
  • Rub the beef all over with the spice mixture.
  • Place the beef in the slow cooker, then sprinkle the onion and garlic on top.
  • Cook for 4 hours on high, until the beef easily falls apart when pulled with a fork. Shred the beef and enjoy!

Nutrition

Calories: 476kcal, Carbohydrates: 3g, Protein: 44g, Fat: 32g, Saturated Fat: 13g, Cholesterol: 150mg, Sodium: 461mg, Fiber: 1g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: Mexican
Author: Fifteen Spatulas