Mexican Shredded Beef
Tender, flavorful beef slow-cooked with bold spices and lime—perfect for tacos, burritos, bowls, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 8 hours (slow cooker) / 1 hour (Instant Pot)
- Total Time: 8 hours 10 minutes or 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker / Pressure Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
2 lbs beef chuck roast
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
½ cup beef broth (low-sodium if preferred)
¼ cup fresh lime juice (about 2 limes)
Fresh cilantro, chopped (for garnish)
Optional: avocado slices, tortillas, rice, or salad for serving
Instructions
Slow Cooker Method:
Place the beef chuck roast in your slow cooker.
Add the chopped onion, garlic, chili powder, cumin, paprika, salt, and pepper.
Pour in beef broth and lime juice.
Cover and cook on low for 8 hours, or until the beef is tender and shreds easily with a fork.
Shred the beef directly in the pot, mix with juices, and serve.
Instant Pot Method:
Add all ingredients to the Instant Pot.
Lock the lid and set to High Pressure for 60 minutes.
Allow natural pressure release (about 15–20 minutes).
Shred the beef using two forks and toss with the cooking liquid.
Notes
For extra heat, add a diced jalapeño or 1 tsp chipotle powder.
This freezes well — store in airtight containers for up to 3 months.
Use leftovers in enchiladas, quesadillas, or nachos!
Find it online: http://elladishes.com/mexican-shredded-beef/
