I stole this recipe for Mexican Shredded Beef from thatsdeelicious.com. This delicious recipe is made in the slow cooker and can used a variety of ways. First a chuck roast is rubbed with a mixture of chili powder, onion powder, salt, cumin, garlic powder, black pepper, cayenne pepper and paprika. Then beef broth and tomato paste is poured over the beef in the slow cooker. Next the roast is cooked on low for 8 hours, then shredded. The cooked beef can be used to make tacos, tostadas, quesadilla or any way you want. This recipe makes a lot, you can choose you want to share the beef with.

The ingredients for this recipe are: 3 ½ to 4 lbs chuck roast, ½ cup beef broth, 2 tbsp tomato paste, 1 lime, 2 tbsp chili powder, 1 ½ tsp onion powder, 1 to 2 tsp salt, 2 tsp cumin, 2 tsp garlic powder, 1 tsp ground black pepper, ½ tsp cayenne pepper, ½ tsp paprika

Combine all the dry rub spices in a small bowl, set aside.

Place the chuck roast in a slow cooker. Rub half of the spices on top of the roast. Flip and then rub the other half of the spices on the top and sides.

Then in another bowl, whisk together the beef broth and tomato paste.

Pour the broth mixture over the top and sides of the roast.

Cover and cook on LOW for 8 hours.

Remove the roast and then place in a large bowl. Shred with two forks, discarding any excess fat. Next return the beef to the slow cooker, squeeze in the lime juice and stir.

Use the beef any way you want. I like to make quesadillas with this recipe.

Cook until cheese is melted and enjoy!

If you liked this recipe for Mexican Shredded Beef then you can also try Mexican Shredded Chicken or more beef recipes like Beef Enchiladas, Homemade Crunchwrap Supreme, Taco Pizza or Beef Enchilada Bake.

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Mexican Shredded Beef

This delicious recipe is made in the slow cooker and can used a variety of ways. First a chuck roast is rubbed with a mixture of chili powder, onion powder, salt, cumin, garlic powder, black pepper, cayenne pepper and paprika. Then beef broth and tomato paste is poured over the beef in the slow cooker. Next the roast is cooked on low for 8 hours, then shredded. The cooked beef can be used to make tacos, tostadas, quesadilla or any way you want.

Course Entree

Prep Time 10 minutes

Cook Time 8 hours

Servings 12 people

Ingredients

• 3 ½ to 4 lbs chuck roast boneless
• ½ cup beef broth
• 2 tbsp tomato paste
• 1 lime juiced

Dry Rub

• 2 tbsp chili powder
• 1 ½ tsp onion powder
• 1 to 2 tsp salt use ½ tsp per pound of beef
• 2 tsp cumin
• 2 tsp garlic powder
• 1 tsp ground black pepper
• ½ tsp cayenne pepper optional
• ½ tsp paprika
• Tortillas
• Cheese

Instructions

1. Combine all the dry rub spices in a small bowl, set aside.
2. In another bowl, whisk together the beef broth and tomato paste.
3. Place the chuck roast in a slow cooker. Rub half of the spices on top of the roast. Flip and rub the other half of the spices on the top and sides.
4. Pour the broth mixture over the top and sides of the roast.
5. Cover and cook on LOW for 8 hours.
6. Check the roast to see if it is fork tender and shreddable.
7. Remove the roast and place in a large bowl. Shred with two forks, discarding any excess fat.
8. Return the beef to the slow cooker, squeeze in the lime juice and stir. Do a taste test and add more salt if needed.

Recipe Notes

Instant pot Instructions: Follow the directions except add an extra ½ cup beef broth. Cook on “manual” for 90 minutes on HIGH pressure. Allow steam to release naturally for 15 minutes before opening. Follow remaining instructions.