This Spicy Shredded Mexican Beef is fantastically flavorful. It’s a super simple slow cooker recipe – one you can throw together last minute, either before bed or before work—the result: plenty of perfectly tender and delicious beef.
To make this recipe, add the beef roast, onions, garlic, serrano pepper, organic diced tomatoes, and spices to a crockpot. Several hours later – the meat will be falling off the bone. Shred-it with two forks, place some on a piece of romaine lettuce, top it with a tomato and eat it like a taco.
The great thing about shredded beef is that there’s a lot of surface area, and so all the tasty spices can better coat and cling to the meat. Yup, I’m pretty sure I just used something I learned in high school math to explain why this shredded beef rules.
Eat this spicy beef on top of fresh greens, or make a burrito using my 3-ingredient flatbread recipe (paleo naan). You’ll have plenty of leftovers – and I promise, you won’t get tired of eating the same thing. I ate the spicy beef for dinner and the next morning had some for breakfast alongside fresh eggs and avocado. It’s darn good.
Ingredients
- 2-3 pounds grassfed beef blade chuck roast or whatever roast you prefer
- 2 medium onions approx. 3 cups, chopped
- 5 garlic cloves minced
- 1 large serrano pepper minced
- 1 14.5 ounce can organic diced tomatoes
- 1 tablespoon chili powder
- 1 tablespoon ancho chili powder
- 2 teaspoons cumin powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Add all of the ingredients to the slow cooker and mix well.
- Cover and cook on low for 7-8 hours.
Neil Menzies says
Hi Ashley, I’ve never gone wrong with your recipes. Thank you!! For this one, I assume the same recipe works using an instant pot? Would you change anything?
My Heart Beets says
Thanks, Neil! I haven’t made this in an IP yet, but it’s on my to-do list! I’ll be sure to update the post once I do. I think I’d plan on cooking it for an hour at high pressure with a natural release – I’d probably also add 1/4 cup of broth. If you try, please let me know how it goes 🙂
Jf says
Instant Pot Directions? Thanks
Kiki says
Hi! I made this meal tonight for my family. It was lovely! Smelled fantastic throughout the day and I served it with homemade guacamole, shredded lettuce and chopped, fresh grape tomatoes. Next time I think I’ll use the spices to make a rub and put it on the roast the night before. Then the flavors will be bolder. Yummy!
My Heart Beets says
I’m so glad you made it and liked it! Glad to hear that 🙂
Monica says
14, 19 or 28 ounce can of tomatoes?
My Heart Beets says
Hi Monica, it’s a 14.5 ounce can. Hope you like the recipe!
Elaine says
hiya, what if you dont have ancho chilli powder? will chipotle do?
Becky says
I was excited about making this and still am, but am a bit unclear on how to do that exactly… You say to put everything in the crockpot, but then you mention a spiced tomato mixture… Does that mean we mix the spices and tomatoes seperately and them pour it over the beef, onions, peppers and garlic? Also, I’m assuming you chop the onions? Sorry for the confusion :/
My Heart Beets says
Becky, I’m sorry for the confusion! That extra line totally made it confusing so I removed it – thanks for letting me know. You just put everything into the crockpot and it cooks itself 🙂 And yes, the onions are chopped – I’ve added that too. Please let me know how this turns out for you!
Meg @ The Housewife in Training Files says
This looks insanely delicious!!! Yum! I cannot wait to make for mexican night!