Description
This Mexican Shredded Beef recipe features tender, slow-cooked chuck roast infused with a flavorful blend of chili powder, cumin, and paprika, finished with salsa verde. Perfect for tacos, burritos, or serving over rice, this easy slow cooker meal offers authentic Mexican flavors with minimal effort.
Ingredients
Scale
Meat and Aromatics
- 3.5 lb chuck roast
- 1 yellow onion, thinly sliced
Liquids
- ¾ cup orange juice
- ½ cup beef broth
- ¾ cup salsa verde
Spice Blend
- 2½ tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon cumin
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ tablespoon oregano
- ½ tablespoon salt
Serving
- Tortillas and taco fixings (avocado, diced onion, cilantro, queso fresco, etc.)
Instructions
- Make the Spice Blend: In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt. Mix thoroughly to create a uniform spice blend.
- Season the Meat: Place the chuck roast in the slow cooker. Rub the prepared spice blend evenly over the entire surface of the meat, ensuring it’s well coated.
- Add Onion and Liquids: Layer the thinly sliced yellow onion on and around the chuck roast in the slow cooker. Pour in the orange juice and beef broth around the meat.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 7 to 8 hours, or until the meat is fall-apart tender and easily shreds.
- Shred the Beef: Carefully remove the cooked roast from the slow cooker and place it on a large plate or dish. Using two forks, shred the beef into tender pieces.
- Add Salsa Verde: Return the shredded beef to the slow cooker. Stir in the salsa verde until the beef is fully coated. Let it warm through for a few minutes before serving.
- Serve and Enjoy: Serve the shredded beef in warm tortillas with your choice of toppings like avocado, diced onion, cilantro, or queso fresco. This shredded beef is also great for burritos, enchiladas, or spooned over rice with beans and lime wedges.
Notes
- Use a chuck roast for the best tenderness and flavor when slow cooking.
- Adjust chili powder and other spices according to your heat preference.
- If you don’t have salsa verde, you can substitute with your favorite green salsa or tomatillo sauce.
- You can double the spice blend to keep leftovers flavorful.
- Leftovers keep well in the refrigerator for 3-4 days and freeze beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Mexican shredded beef, slow cooker beef, shredded beef tacos, easy Mexican beef, chuck roast recipe
