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Mexican Shredded Beef

Mexican Shredded Beef using a cross-rib chuck roast where the beef is braised in beer and a savory seasoning mix.  Chipotle peppers in adobo, garlic, onions, and tomatoes combined with orange juice, lime juice, chili, cumin, allspice, and smoked paprika, make the most incredible sauce for this shredded beef.  Perfect for anytime you want to have a Mexican-inspired meal - tacos, nachos, burritos, enchiladas or a low-carb bowl. 
Course Main Course
Cuisine Mexican
Keyword Mexican Shredded beef, Shredded Beef Recipe, Slow Cooker Mexican Beef
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 servings
Calories
Author Eva Fry

Ingredients

  • Dry Seasoning Mix
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt and pepper
  • Beef
  • 1 tablespoon olive oil
  • 3 lbs. Chuck cross rib roast or Chuck roast
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 tablespoon diced chipotle peppers in adobe sauce
  • juice of 2 oranges or 3/4 cup
  • juice of 1 lime 1/4 cup
  • 14 oz can of petite diced or crushed tomatoes
  • 1 12 oz can of beer I used Blue Moon
  • 1 cup beef broth

Instructions

  • Combine the seasoning mix ingredients in a bowl and stir to combine.
  • Sprinkle 1 tablespoon of the spice mix over the beef and rub it in on both sides.
  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.  Add the beef and sear on both sides for 5 minutes on each side.
  • Remove the beef and set aside on a plate, or transfer it to the slow cooker if you are slow-cooking the beef.
  • To the pot, add the chopped onions and garlic and cook for a few minutes until softened.  Add the chipotle peppers, juice of the oranges, lime juice, crushed tomatoes, beer, and beef broth.  Add the remaining spice mix to the suace. Scrape the bottom of the pan with a wooden spoon to deglaze and get all the flavorful bits in the sauce.
  • If you are cooking the beef on the stovetop, add the beef back to the pot, cover, and simmer for 2 hours over medium heat.
  • If slow cooking, place the beef and the sauce in the slow cooker, cover and cook for 6 - 8 hours on high heat.
  • If cooking in the oven, add the beef to the pot, cover, and cook for 3 hours on 350°.
  • Once the beef is cooked, use 2 forks to shred it into the remaining sauce.  If you are using a cross rib roast, there may be a glossy tendon or fat in the center, you can scrape this off while shredding the beef.
  • Use the beef to make burritos, enchiladas, tacos, nachos, quesadillas or even a Mexican beef salad!  Enjoy.