Name: Mexican Shredded Beef
Prep time: 10 min
Cook time: PT-487101H1M56S
Total time: PT-487101H1M56S
Cuisine: Mexican
Ingredients: 3 lb chuck roast; 1 sweet onion, diced; 16 oz salsa verde (about 2 cups); 1 Tbsp chili powder; 1 Tbsp ground cumin; 1 Tbsp salt; 1 tsp cayenne pepper (optional); 6 cloves garlic, pressed; 2 Tbsp lime juice (about 1 lime); Optional garnish: fresh cilantro, chopped

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A succulent and flavorful Mexican Shredded Beef slow-cooked to perfection in salsa verde and aromatic spices. This tender roast is ideal for tacos, burritos, salads, or served simply over rice, delivering bold flavor and easy prep.

Why You’ll Love This Recipe

This recipe brings convenience and versatility to your table. With minimal prep and a set-it-and-forget-it method, the slow cooker transforms a chuck roast into irresistible shredded beef infused with zesty salsa verde, garlic, and lime. It’s a delicious, go-to protein for quick meals all week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 lb chuck roast
1 sweet onion, diced
16 oz salsa verde (about 2 cups)
1 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp salt
1 tsp cayenne pepper (optional, for heat)
6 cloves garlic, pressed
2 Tbsp lime juice (about 1 lime)

Optional Garnish:
Fresh cilantro, chopped

Directions

Layer The Onions
Place the diced sweet onion into the bottom of the slow cooker, creating a flavorful bed for the roast.
Season The Roast
Combine chili powder, cumin, salt, and cayenne (if using). Rub this spice mix all over the chuck roast, coating evenly on all sides.
Add Aromatics And Salsa
Lay the seasoned roast on top of the onions. Sprinkle pressed garlic over the roast, then pour salsa verde and lime juice on top.
Slow Cook
Cover the slow cooker and cook on low for 6–8 hours, or until the beef is fall-apart tender.
Shred And Coat
Carefully remove the roast and shred the meat with two forks. Return the shredded beef to the slow cooker juices and stir well to coat.
Garnish And Serve
Garnish with freshly chopped cilantro, if desired. Serve in tacos, burritos, quesadillas, salads, or over rice. Enjoy!

Servings And Timing

Serves: 8–10
Prep Time: 10 minutes
Cook Time: 6–8 hours (low)
Total Time: 6 hours 10 minutes–8 hours 10 minutes

Variations

Add Veggies: Include sliced bell peppers or jalapeños for extra flavor and color.
Make It Spicy: Increase or add cayenne or chopped chipotle peppers.
Use Other Cuts: Beef brisket or shoulder also work well—just adjust cooking time if needed.
Switch It Up: Use red enchilada sauce or chipotle salsa instead of salsa verde.
Smoky Flair: Stir in smoked paprika or ancho chili powder for a deeper flavor profile.

Storage/Reheating

Store leftover shredded beef and juices in an airtight container in the refrigerator for up to 4 days.
Freeze cooled beef in freezer-safe bags or containers for up to 3 months.
Reheat gently on the stovetop or in the microwave. Add a splash of juices or broth if it seems dry.

FAQs

What cut of beef is best for this recipe?

Chuck roast is ideal since it becomes tender and flavorful after slow cooking, though brisket or shoulder can also be used.

Can I cook this on high in the slow cooker?

Yes—if you’re short on time, cook on high for 3–4 hours until the beef is tender enough to shred.

Is salsa verde spicy?

It depends on the brand or how it’s made. For mild heat, use a mild version; for more flavor, go with a spicy option.

Do I need to sear the roast first?

No, but a quick sear in a hot skillet before slow cooking adds flavor and depth if desired.

Can I use fresh salsa verde instead of jarred?

Yes! Fresh salsa verde works beautifully and may add brighter flavor.

How do I prevent the beef from drying out?

Ensure the roast is mostly submerged in the salsa juices, or stir in a little beef broth near the end.

Can I use dried herbs instead of fresh cilantro?

Yes—use 1 teaspoon dried cilantro or omit the garnish altogether.

How can I make this in an Instant Pot?

Use the sauté function to brown and add ingredients, then cook on high pressure for 60 minutes with a quick release.

Can I use lime juice concentrate?

Yes, fresh or bottled lime juice works, but fresh lime juice has the best flavor.

Can I make this for meal prep?

Absolutely—portion the shredded beef into containers with tortillas, rice, or veggies for quick lunches throughout the week.

Conclusion

Mexican Shredded Beef is an effortless, flavorful main dish that serves many purposes—from tacos to burrito bowls or hearty salads. Its rich blend of spices, salsa verde, and tender beef makes it a versatile and crowd-pleasing favorite. Cook it slowly, shred it, savor it—then enjoy the countless ways you can serve it.

Maggie

Mexican Shredded Beef