Mexican Style Shredded Beef Recipe

Name: Mexican Style Shredded Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole (3 1/2 To 4 Lb. Size) Chuck Roast; 1 can (14.5 Oz. Size) Beef Broth; 1 can (10 Oz. Size) Rotel; 1 whole Lime, Juiced; 1 whole Medium Onion, Chopped; 2 cloves Garlic, Minced; 1 Tablespoon (heaping) Chili Powder; 1- 1/2 teaspoon Cumin; 1/2 teaspoons Salt; 1/4 teaspoons Ground Red Pepper Or Chipotle Chile Powder; Flour Or Corn Tortillas, Warmed; Lettuce; Shredded Cheese; Tomatoes; Sour Cream; Guacamole

Servings: persons

1 whole (3 1/2 To 4 Lb. Size) Chuck Roast
1 can (14.5 Oz. Size) Beef Broth
1 can (10 Oz. Size) Rotel
1 whole Lime, Juiced
1 whole Medium Onion, Chopped
2 cloves Garlic, Minced
1 Tablespoon (heaping) Chili Powder
1- 1/2 teaspoon Cumin
1/2 teaspoons Salt
1/4 teaspoons Ground Red Pepper Or Chipotle Chile Powder
Flour Or Corn Tortillas, Warmed
Lettuce
Shredded Cheese
Tomatoes
Sour Cream
Guacamole

1
Trim excess fat from the chuck roast and cut into 4-5 large pieces.
2
Place all of the remaining ingredients in a slow cooker and stir to combine.
3
Add the chuck roast to the slow cooker; roast should be almost covered with the liquid (add a little more beef broth if necessary).
4
Cover the slow cooker and cook on low for 9-10 hours.
5
Check the roast for doneness; it should fall apart when pulled with 2 forks.
6
When the roast is done cooking, remove from the slow cooker and let cool a few minutes.
7
When roast is cool enough to handle, shred the meat with 2 forks, removing any fat.
8
Return the meat to the cooking liquid until ready to serve.
9
Serve with warmed tortillas, lettuce, shredded cheese, tomatoes, sour cream, guacamole, and whatever your heart desires!
10
This is a terrific dish to make the day ahead.
11
If making ahead, cool broth in liquid and place in the fridge.
12
When ready to serve, remove the fat that has hardened on top and heat.
13
Enjoy!

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole (3 1/2 To 4 Lb. Size) Chuck Roast, 1 can (14.5 Oz. Size) Beef Broth, 1 can (10 Oz. Size) Rotel, 1 whole Lime, Juiced, and more.

Yes, Mexican Style Shredded Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Style Shredded Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions