Flavor-packed Mexican shredded beef made with a single roast and a handful of pantry staples. This simple, no-fuss recipe works perfectly for tacos, burritos, taquitos, quesadillas, and more.
This is a true dump-and-go recipe: add the ingredients to your slow cooker and let it do the work.
There’s no need to brown the roast first—though searing will add extra depth of flavor. Even without searing, the beef turns out richly seasoned and tender.
Cooking low and slow is recommended—about 8–10 hours on Low in a Crock Pot yields the most tender, shreddable beef.
If you’re short on time, cook on High for 4–6 hours, or use an Instant Pot to cut cook time significantly (Instant Pot instructions are included below).
No Instant Pot or Crock Pot? No problem—stove-top instructions are provided as well.
What is a good cut of beef for Mexican shredded beef?
Chuck roast is our top pick because its marbling breaks down into tender, juicy shreds. Any tough, well-marbled roast (brisket, shoulder) will also work well.
Beyond the roast, you only need a few simple ingredients:
- Spices (see dry rub below)
- Tomato paste
- Beef broth
- Lime juice
How to make Crock Pot Mexican shredded beef
- Make the dry rub: combine all dry rub spices in a small bowl and set aside. In another bowl, whisk beef broth with tomato paste until smooth.
- Season the roast: place the chuck roast in the Crock Pot insert. Rub half the dry spices on top, flip the roast, and rub the remaining spices over the top and sides.
- Add the liquid: pour the broth and tomato paste mixture over the roast, coating the top and sides.
- Cook: cover and cook on Low for 8 hours. The roast should be fork-tender and easily shreddable. If not, continue cooking until it pulls apart.
- Shred: remove the roast and place it in a large bowl. Shred with two forks, discarding excess fat.
- Finish and serve: return shredded beef to the Crock Pot, squeeze in the lime juice, and stir. Taste and add more salt if needed. For a drier result, keep the beef in the bowl and add reserved broth gradually until you reach the desired consistency.
Instant Pot instructions
- Prepare the dry rub and broth/tomato paste mixture as for the Crock Pot, but add an extra 1/2 cup beef broth (1 cup total).
- Place the seasoned roast in the Instant Pot, close the lid, and set the valve to sealing.
- Pressure cook on Manual/High for 90 minutes. Allow a 15-minute natural release, then carefully vent.
- Remove the roast, shred with two forks, discard excess fat, return beef to the pot, squeeze in lime, stir, and season to taste. For drier beef, leave shredded meat in a bowl and add reserved broth to reach the desired texture.
Stove-top instructions
- Cut the roast into 4–6 large chunks and place them in a stock pot or Dutch oven.
- Rub the dry spice mix over all sides of the beef pieces.
- Pour the broth/tomato paste mixture over the meat (use 1 cup beef broth total).
- Cover and simmer on low for about 2.5 hours. Check for fork-tender meat and continue cooking in 30–60 minute increments if needed.
- Remove the meat, shred with two forks, discard excess fat, return shredded beef to the pot, squeeze in lime, stir, and season to taste. For drier beef, adjust with reserved broth as desired.
Recipe notes
Salt amount: For a 3.5–4 lb roast we typically use about 2 teaspoons salt (roughly 1/2 teaspoon per pound). Because saltiness can vary with spice blends and roast size, start with 1 teaspoon if you’re salt-sensitive and adjust after cooking. Using low-sodium beef broth helps control sodium too.
Slow cooker timing:
- Low for 8–10 hours is ideal for fall-apart tenderness.
- If needed, High for 4–6 hours works but may yield slightly less tender results.
- Frozen roast: you can cook from frozen, but expect longer cook times. Add 2 hours on High or 4 hours on Low (or cook until shreddable).
How to serve
This shredded beef is very versatile. Serve on warm tortillas with lime and fresh toppings such as:
- Lime wedges
- Pico de gallo (tomato, onion, cilantro)
- Mexican crema or yogurt-based crema
- Guacamole or avocado sauce
- Hot sauce or salsa roja/verde
Other ways to use Mexican shredded beef
- Taquitos or crispy baked taquitos
- Crispy shredded beef tacos
- Quesadillas
- Burritos
- Use in enchiladas (red or green) in place of chicken
- Mix into chiles rellenos with cheese
- Top nachos
Enjoy!
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Mexican Shredded Beef {Easy, Crock Pot or Instant Pot Recipe}
Equipment
- Crockpot
- Instant Pot (6 quart)
- Dutch Oven
Ingredients
- 3.5–4 lb boneless chuck roast
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 lime, juiced
Dry Rub Spices:
- 2 tablespoons chili powder
- 1/2 tablespoon onion powder
- 1–2 teaspoons salt (start with 1 tsp if sensitive)
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon paprika
Instructions
- Combine dry rub spices in a small bowl and set aside.
- Whisk beef broth and tomato paste in a separate bowl.
- Place chuck roast in the Crock Pot. Rub half the spices on top, flip, and rub the remaining spices on the top and sides.
- Pour the broth/tomato paste mixture over the roast.
- Cover and cook on Low for 8 hours, until fork-tender.
- Remove the roast to a large bowl (leave the broth in the Crock Pot) and shred with two forks, discarding excess fat.
- Return shredded beef to the Crock Pot, squeeze in lime juice, stir, and season to taste. For a drier result, keep the beef in the bowl and mix in reserved broth until desired consistency is reached.
Notes
Slow cooker timing: Low for 8–10 hours is best; High for 4–6 hours is a quicker option. For frozen roasts, add approximately 2 hours on High or 4 hours on Low, or until shreddable.
Instant Pot: Add 1/2 cup extra broth (1 cup total), pressure cook on High for 90 minutes, allow a 15-minute natural release, then shred.
Nutrition Facts
Watch the VIDEO on how to make easy Mexican shredded beef.
