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It’s so nice to throw 3 ingredients into a slow cooker and hit start. This is my kind of meal for a busy day when we want to eat at home but we don’t have a lot of time to cook.
Here are the ingredients for this slow cooker Mexican shredded beef recipe…you ready?
I do not brown or sear the roast first.
You can cook this on low for 7 to 8 hours for tender, flavorful shredded beef. I cooked mine on high for 4 hours but I think it’s more tender when I put it on earlier and cook it on low.You will know it’s ready when it falls apart, shreds easily, and reaches an internal temperature of 145 degrees.
You can make tacos, burritos, or even burrito bowls. Our tip for the best burritos is to buy your tortillas raw. You can find these in the cold section of the grocery store, (usually somewhere by the canned biscuits), and cook them fresh right before you eat. They are the best!
Be sure and use a slotted spoon when serving because this beef is really juicy!
Leftovers are great for a quick lunch. Also, you can freeze some to reheat later. I hope you like it as much as we do!
Looking for other great slow cooker recipes?
Check out this chicken salsa verde slow cooker recipe! I use it just like I use this Mexican shredded beef. It’s SO good!
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1 2-3 lb roast
1 can diced tomatoes with green chilis
1 packet taco seasoning
Put the roast in the slow cooker
Open packet of taco seasoning and sprinkle it over the roast
Pour the can of diced tomatoes with green chilis over the roast and taco sessoning
Cover with the slow cooker lid and cook on low for 7 to 8 hours
Take the roast out and shred it with a fork and knife
Add shredded roast back into the juice in slow cooker and mix together
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