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Shredded Beef tacos laid out on the counter in the sun with lime wedges and fresh cilantro.
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5 from 4 votes

Mexican Shredded Beef

Quick and easy, this flavorful and tender Shredded Mexican Beef is perfect for loading into tacos and more! Easy prep, this meal can be made in the slow cooker or instant pot. (Oven and stovetop instructions also included!)
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Course: Main Course
Cuisine: Mexican, Tex Mex
Diet: Gluten Free
Servings: 10
Calories: 268kcal
Author: Serene



  • 3 pounds chuck roast
  • 1 tablespoon cooking oil
  • 3 teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground cayenne
  • 1 teaspoon dried Mexican oregano
  • ½ white onion quartered
  • 4 cloves garlic smashed
  • 2-3 cups beef broth unsalted
  • 2 bayleaves


  • Prepare the beef: Cut into large chunks approximately 3 inches in width. Remove any excessive hard pieces of fat.
  • Sear: Heat a large skillet with a tablespoon of cooking oil over medium high heat. Working in batches, careful not to overcrowd the pan, sear the meat briefly on all sides. Once seared remove from the skillet and add to a slow cooker. Continue until all meat has been seared. Pour a small amount of the beef broth into the skillet to deglaze the pan, scraping with a wooden spoon, and pour this into the slow cooker to get all the bits for flavoring. 
  • Season: Add the seasonings into the slow cooker sprinkling over the meat: salt, black pepper, cumin, coriander, paprika, cayenne, and oregano. 
  • Add in the quartered onion and smashed garlic cloves. 
  • Pour the remaining beef broth into the slow cooker, just enough to cover the meat, pressing down into the broth. Add in bayleaves. 
  • Slow Cook: Cook on LOW for 7-8 hours until meat is tender and easily shredded. 
  • Remove the onion, garlic cloves and bayleaves. (You can serve the onion and garlic with the meat if desired.)
  • Remove the meat, shred and return to to the slow cooker for another 30 minutes on LOW. At this point you can taste and adjust salt or seasonings as desired.
  • Serve on corn tortillas with your favorite taco toppings, or inside burritos, gorditas, or tostadas.


Cooking Method: 
  • Stovetop: sear meat in a large dutch oven, then add the remaining ingredients. Cook at a low simmer for 3-4 hours checking periodically to add more liquid as needed until the meat is tender and easily shreds. 
  • Oven: after searing the meat, add meat and all ingredients to a roasting pan, cover with foil and bake at 325 degrees F for 3-4 hours until meat is tender and easily shreds. 
  • Instant Pot: sear the meat in the instant pot on a saute function. Add all ingredients and cook at High Pressure for 35 minutes and allow to release naturally. 
Chuck Roast: this is a cut from the shoulder/neck area and may also be labeled as shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm. This is a tough cut of meat and needs to be slow cooked to become tender.
Shredded Beef Taco Toppings: meat best served on corn tortillas. Top with your favorite toppings: cilantro, diced onion, pico de gallo, salsa, guacamole, cheese, sour cream, shredded lettuce, diced tomato. 


Calories: 268kcal | Carbohydrates: 1g | Protein: 27g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 988mg | Potassium: 509mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg