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Crockpot Mexican Shredded Beef
A delicious, Mexican-style recipe for shredded beef prepared in a slow cooker.
5
from
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Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
8
Calories
445
kcal
Equipment
Crockpot or slowcooker (see notes about preparing in an Instant Pot)
Ingredients
1x
2x
3x
4
pounds
chuck roast
trimmed
2
tablespoons
chili powder
1
tablespoon
cumin
1
tablespoon
paprika
1
teaspoon
onion powder
1
teaspoon
garlic powder
1
teaspoon
salt
1
teaspoon
black pepper
1
onion
peeled and chopped
1
cup
salsa
or undrained diced tomatoes
½
cup
pickled peppers
1
cup
pickled pepper juice
½
cup
water
or broth or beer
Instructions
Place the beef roast in the bottom of a 6 quart (or whatever size you’ve got where the roast will fit). Sprinkle all of the spices over the roast.
Next, add the chopped onion and salsa (or tomatoes) on top.
Pour the pickled peppers and the juice over everhthing. Add the liquid (water, broth, or beer)..
Cover and cook on low for 7 – 8 hours (on high for 4 – 5 hours) until the beef is tender and easily pulls apart using a fork.
Using two forks, shred the beef and stir it into the sauce. Serve hot.
Notes
The nutritional information does NOT include any toppings, tortillas, etc.
Nutrition
Serving:
1
g
Calories:
445
kcal
Carbohydrates:
6
g
Protein:
45
g
Fat:
27
g
Saturated Fat:
12
g
Cholesterol:
156
mg
Sodium:
883
mg
Potassium:
959
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
1363
IU
Vitamin C:
2
mg
Calcium:
71
mg
Iron:
6
mg
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