Spicy Shredded Mexi Beef Roast (Crock Pot) Recipe

Name: Spicy Shredded Mexi Beef Roast (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast); 1 (14 ounce) can chopped diced tomatoes, with juice; 1 cup spicy salsa; 1 (4 ounce) can diced jalapeno chiles, drained; 1 large onion, chopped; 2 tablespoons minced fresh garlic; 3 tablespoons chili powder; 1 tablespoon honey; 2 teaspoons salt; 1 1/2 teaspoons cumin; 2 cups beef broth; black pepper

Servings: persons

1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast)
1 (14 ounce) can chopped diced tomatoes, with juice
1 cup spicy salsa
1 (4 ounce) can diced jalapeno chiles, drained
1 large onion, chopped
2 tablespoons minced fresh garlic
3 tablespoons chili powder
1 tablespoon honey
2 teaspoons salt
1 1/2 teaspoons cumin
2 cups beef broth
black pepper

1
Place beef roast in a 5-quart crock pot.
2
Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
3
Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
4
Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
5
If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
6
Season sauce with more salt if desired.
7
Transfer the roast to a cutting board or large platter.
8
Shred the meat using two heavy forks.
9
Return the shredded meat to the slow cooker; cover and allow to warm.
10
Serve in crusty buns.

114

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 12 ingredients. The key ingredients include: 1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast), 1 (14 ounce) can chopped diced tomatoes, with juice, 1 cup spicy salsa, 1 (4 ounce) can diced jalapeno chiles, drained, and more.

Yes, Spicy Shredded Mexi Beef Roast (Crock Pot) falls under the Meat & Poultry 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!

Spicy Shredded Mexi Beef Roast (Crock Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions