Mexican Shredded Beef

5 from 7 votes

Fork-tender Mexican Shredded Beef is easy to make and flavor-packed! In this slow cooker recipe, succulent, juicy shreds of beef are braised in a savory, Mexican-spiced gravy with chipotle peppers and a simple blend of spices.

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Keyword: Mexican Shredded Beef

Servings:

Calories: 544kcal

Author: Kelly Anthony

Ingredients

2 teaspoons Kosher salt
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup all-purpose flour, separated
2 ½ - 3 pound beef chuck shoulder roast
2 tablespoons canola or avocado oil
1 cup low-sodium or unsalted beef broth
2 tablespoons adobo sauce (from a can of chipotles in adobo)
1 (14-ounce) can crushed fire-roasted tomatoes

Instructions

Pat away the excess moisture from the exterior of the roast using a paper towel, and combine all of the spices in a small mixing bowl. Sprinkle the roast with half of the spice mixture. Rub it and pat the make sure it sticks. Then, sprinkle over 2 tablespoons of flour and rub that all over the roast as well. Set the roast aside.
Add the 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the beef and sear for 3-4 minutes on each side, and transfer to the slow cooker.
Sprinkle the remaining 2 tablespoons of flour into the pan and whisk to combine. Add in the beef broth one big splash at a time, whisking after each addition. Allow the mixture to simmer for about 2 minutes, then add the adobo sauce and crushed tomatoes.
Stir, remove from the heat, and carefully pour (or ladle) over the beef.
Cover and cook on the high setting for 4 hours or on low for 6 ½ to 8 hours.
Shred the beef, return to the slow cooker, stir, and serve!

Nutrition