Mexican Shredded Beef

This Mexican Shredded Beef belongs in your easy dinner, crowd pleasing, set-it-and-forget-it arsenal. The shredded beef is braised (in the crockpot, oven, stove or instant pot) with a caravan of rich, earthy, fiesta seasonings, punchy salsa, tangy green chilies, savory beef broth and smoky liquid smoke until fall apart tender. This intensely juicy, Mexican beef is great for crowds (think taco bar/Game Day!), make ahead meals and multiple meals throughout the week like tacos, burritos, nachos, salads, enchiladas, enchilada casserole and more!

📝 Ingredients

• 1 3-4 lb. boneless beef chuck roast trimmed of excess fat, cut into 7-8 pieces
• 1 1/2 tablespoons vegetable oil
• 1 TBS EACH chili powder, ground cumin, kosher salt ((may sub 1 1/2 tsps table salt))
• 1/2 TBS EACH garlic powder, onion powder, smoked paprika
• 1 tsp EACH pepper, ground coriander,
• 1/2 - 1 1/2 teaspoons chipotle chili pepper ((only 1 1/2 tsp if you LOVE heat))
• 1 cup reduced sodium beef broth
• 1 cup mild salsa ((medium if you like spicy))
• 1 4 oz. can mild diced green chilies (don’t drain)
• 2 tablespoons tomato paste
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1-3 teaspoons liquid smoke ((depending on how “smoky” you like it))
• 1 tablespoon beef bouillon granules, cubes or base (crush cubes)
• 1 tablespoon dried oregano

👨‍🍳 Instructions

1. 1--- Crockpot Directions ---
2. 2Whisk together all of the spice rub ingredients in a small bowl; set aside.
3. 3Pat beef pieces dry with paper towels then liberally season with the spice rub, gently pressing to adhere. Save any excess spices to add to the pot later.
4. 4Heat 1 ½ tablespoons vegetable oil in a large cast iron skillet (or large Dutch oven for oven/stovetop method) over medium-high heat. Once very hot, add cubed beef and sear on all sides.
5. 5Transfer beef to a 6 quart (or larger) slow cooker along with all remaining ingredients, including any leftover spices. Stir to combine. Cover and cook on HIGH for 3 ½ – 4 ½ hours or on LOW for 6-8 hours, OR until the beef shreds easily with two forks.
6. 6Remove the beef to a rimmed plate or large bowl (do NOT discard juices in slow cooker), and shred with two forks, discarding any excess fat.
7. 7Add the shredded beef back to slow cooker and toss with slow cooker juices. Cook on low for 20 minutes for beef to absorb juices. Taste and season with hot sauce/cayenne pepper, lime juice or brown sugar to taste.
8. 8Remove beef with a pair of tongs to a serving bowl or strain in colander so tacos, etc. don’t get soggy. I like to save the liquid to cook my rice in (just add liquid plus water needed for rice). Serve in tacos, burritos, quesadillas, taquitos, salads, nachos, etc.