Ingredients
- Boneless beef chuck roast
- Vegetable oil (or other high smoke point oil)
- Chili powder
- Ground cumin
- Kosher salt (or table salt)
- Garlic powder
- Onion powder
- Smoked paprika
- Pepper
- Ground coriander
- Chipotle chili pepper
- Reduced sodium beef broth
- Mild salsa (or medium)
- Mild diced green chilies (undrained)
- Tomato paste
- Lime juice
- Brown sugar
- Liquid smoke
- Beef bouillon granules (cubes or base)
- Dried oregano
Instructions
- Whisk together spice rub ingredients (except oregano).
- Cut beef into pieces, pat dry, and season liberally with the spice rub, saving any excess.
- Heat oil in a skillet over medium-high heat and sear beef pieces on all sides until deeply golden.
- Transfer seared beef to a slow cooker. Add beef broth, bouillon, salsa, green chilies, tomato paste, lime juice, brown sugar, liquid smoke, remaining oregano, and any leftover spices. Stir gently.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, or until beef is fall-apart tender.
- Remove beef from slow cooker and shred using two forks, discarding excess fat.
- Return shredded beef to the slow cooker with the juices and cook on LOW for an additional 20 minutes to soak up the flavor.
- Taste and season with salt, heat (hot sauce/cayenne), or lime juice as needed.
- Serve warm in tacos, burritos, etc., straining excess liquid if desired (save liquid for cooking rice).
Notes
- Using chuck roast with good marbling is key for tenderness and flavor.
- Searing the beef is essential for developing rich flavor (Maillard reaction) and retaining moisture.
- Cook time can vary; beef is done when it is easily shreddable with two forks. Be patient and cook longer if needed.
- The step of shredding the beef and then letting it soak in the sauce is crucial for maximum juiciness and flavor absorption.
- Leftover cooking liquid can be used to cook rice for extra flavor.
- Recipe can be adapted for spice level, sauciness, or tanginess.
- Can be made ahead of time and reheated.
- Prep Time: 25 minutes
- Cook Time: 8 hours (Based on the featured Slow Cooker LOW setting)
- Category: Main Dish, Protein, Entree
- Method: Slow Cooker (Crockpot) (Also includes instructions for Oven, Stovetop, and Instant Pot)
- Cuisine: Mexican
Keywords: Mexican Shredded Beef, Pulled Beef, Slow Cooker, Crockpot, Oven, Stovetop, Instant Pot, Pressure Cooker, Chuck Roast, Braised Beef, Tender Beef, Easy Recipe, Tacos, Burritos, Nachos, Quesadillas, Enchiladas, Tostadas, Tortas, Taco Salad.
