I love how versatile and low-effort this Mexican Shredded Beef is. Whether I’m letting it simmer all day in the slow cooker or speeding things up with my Instant Pot, the result is always packed with flavor and incredibly tender. It’s perfect for meal prep, feeds a crowd, and the leftovers are even better the next day. Plus, the combination of lime juice, garlic, and warm spices gives it that authentic Mexican flair that I crave.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
beef chuck roast
large onion, chopped
garlic, minced
chili powder
cumin
paprika
salt
black pepper
beef broth
lime juice
fresh cilantro, chopped (for garnish)
optional: avocado slices (for serving)
Directions
For Slow Cooker:
I place the beef chuck roast in the slow cooker.
Then I add the chopped onion, minced garlic, chili powder, cumin, paprika, salt, and pepper.
I pour in the beef broth and lime juice, making sure the beef is nestled in the liquid and seasonings.
I cover and cook on low for 8 hours, until the beef is fork-tender and easy to shred.
For Instant Pot:
I add all the ingredients directly to the Instant Pot.
I secure the lid and cook on high pressure for 60 minutes.
Once done, I allow the pressure to release naturally.
I open the lid and shred the beef using two forks right in the pot to soak up all those delicious juices.
After cooking, I serve it hot with a sprinkle of chopped fresh cilantro and optional avocado slices.
Servings and timing
This recipe serves 6 people. It takes just 10 minutes to prep. For the slow cooker method, it cooks for 8 hours (total time: 8 hours 10 minutes). If I use the Instant Pot, it’s ready in just 1 hour and 10 minutes from start to finish. Each serving comes in around 350 calories.
Variations
I sometimes add a can of diced tomatoes or chipotle peppers in adobo sauce for a smoky kick. If I want to stretch the meal, I’ll mix in some black beans or corn after shredding the beef. For a spicier version, I’ll toss in a chopped jalapeño or a bit more chili powder. And for a fresh twist, I like to serve it with a squeeze of extra lime juice and sliced radishes on top.
storage/reheating
I store any leftover shredded beef in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully—up to 3 months in a freezer-safe bag or container. When I reheat it, I use the microwave or warm it in a skillet on the stovetop with a splash of beef broth to keep it juicy. I always make sure it’s heated through before serving.
FAQs
Can I use a different cut of beef?
Yes, I’ve also made this with brisket or beef shoulder. As long as the cut has enough marbling, it’ll turn out just as tender.
Can I make this recipe ahead of time?
Definitely. I often cook it a day in advance—the flavor actually gets better overnight.
What are the best ways to serve this shredded beef?
I usually serve it in tacos, burrito bowls, or over rice. It’s also great in quesadillas, enchiladas, or even piled on a sandwich bun.
Can I make it spicier?
Absolutely. I add more chili powder, cayenne pepper, or a chopped jalapeño if I want extra heat.
How do I prevent the beef from drying out when reheating?
I add a splash of beef broth or water when reheating it to help keep it moist and flavorful.
Conclusion
This Mexican Shredded Beef is one of my favorite go-to meals for busy days or when I want to feed a hungry crowd. It’s rich, flavorful, and incredibly easy to make—whether I’m using a slow cooker or Instant Pot. With minimal effort and maximum taste, this recipe is always a hit in my kitchen.
