Mexican Shredded Beef {Easy, Crock Pot or Instant Pot Recipe}
Flavorful and versatile, Mexican Shredded Beef is the perfect solution for busy weeknights or entertaining guests. Using a slow cooker or Instant Pot, this recipe transforms a bone-in chuck roast into tender, juicy pulled beef infused with zesty spices. Serve it in tacos, burritos, or quesadillas for an easy meal that everyone will love. With minimal prep and maximum flavor, you can enjoy a delicious homemade dish that satisfies all appetites. Plus, it’s an excellent option for meal prepping—make a big batch to enjoy throughout the week!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Slow Cooker/Instant Pot
- Cuisine: Mexican
Ingredients
Scale
- 3.5–4 lb boneless chuck roast
- 1/2 cup beef broth
- 2 Tbsp tomato paste
- Juice of 1 lime
- 2 Tbsp chili powder
- 1/2 Tbsp onion powder
- 1–2 tsp salt
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp ground black pepper
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp paprika
Instructions
- In a small bowl, combine all spice mix ingredients.
- In another bowl, whisk together beef broth and tomato paste.
- Rub half of the spice mixture over the chuck roast; flip and rub the remaining spices.
- Pour the broth mixture over the seasoned roast in your slow cooker.
- Cover and cook on low for about 8 hours or until fork-tender.
- Shred beef using two forks and mix in lime juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg