Slow Cooker Mexican Shredded Beef is a beautifully simmered dinner that is filled to the brim with flavor. This tender and juicy meat is perfect for tacos, burritos, salads and more!
If I’m ever stumped on what to make for dinner, I always go to my trusty crock pot recipes. They never fail me. Even though I rely on the magic of a meal that cooks for hours and turns out fabulous, I want to make sure my family is never bored of the same old recipes. My Slow Cooker Mexican Shredded Beef will take center stage for any dinner with rave reviews. Once you make this incredible beef for your family, they will be asking for it often!
WHAT IS SLOW COOKER MEXICAN SHREDDED BEEF?
Beef rump roast simmers for hours with beef broth, chunky salsa and seasonings. The marriage of these flavors over the course of the day creates a masterpiece that is worth waiting for. After it’s all cooked, remove the fat then shred. The end result is the most tender, flavorful shredded beef your taste buds will encounter.
WHICH INGREDIENTS DO I NEED FOR SLOW COOKER MEXICAN SHREDDED BEEF?
The assembly of this phenomenal meal only takes about 10 minutes to put together. After that it’s low and slow until dinner time. The following is the list of ingredients needed:
- 3 pounds boneless beef rump roast
- Beef broth
- Chunky mild salsa
- Ground Cumin
- Onion powder
- Garlic powder
- Chili powder
HOW DO I MAKE SLOW COOKER MEXICAN SHREDDED BEEF?
Begin by spraying the inside of a large slow cooker with non-stick spray. Gently place the roast in the center of the cooker. Pour beef broth and salsa on and around roast. Sprinkle all the seasonings on top of the roast. Cover with the lid and set the heat and timer. It’s so simple to get this dinner ready that you’ll have all day to get projects around the house, or around town, done. By the time this dish is finished cooking your house will be filled with a tantalizing aroma.
SHOULD I COOK THE ROAST ON HIGH OR LOW HEAT?
One great thing about this dinner is that you can prepare it either way. For those slow and relaxing weekend days filled with nothing but time, set your roast on low for 8 to 10 hours. If you’re having one of those midday weeks when it strikes you around lunch time that dinner is on the horizon, set your slow cooker on high and cook for 6 to 7 hours. Either way your meal is going to come out flavorful and perfectly cooked.
HOW SHOULD I SERVE SLOW COOKER MEXICAN SHREDDED BEEF?
The versatility of this dinner is endless! This meat is so flavorful that you are going to run out of ideas to put it on. We love it in tacos, nachos, salads, burritos, tostadas, you name it. We have yet to find something that doesn’t make this delicious, shredded beef just taste so good.
WHEN SHOULD I SERVE SLOW COOKER MEXICAN SHREDDED BEEF?
Honestly, any day of the week is a good day for this dinner. I highly recommend substituting this in on your Taco Tuesday rotation. Other than that, this dish is perfect for parties. It makes a ton of food and is such a great way to feed a lot of people. If you plan to throw a fiesta anytime soon this should be your go-to dish!
WHAT DO I NEED TO SHRED THE BEEF?
After the meat is finished cooking it will practically fall apart with you just looking at it! If you have two large serving prongs you can start to work your way through it with those. If there are only two forks laying around, then those will work just fine. This meat breaks down so much that you might even be able to separate it with spoons!
ENJOY THIS RECIPE? HERE ARE A FEW MORE OF OUR FAVORITE SLOW COOKER DINNERS!
Sweet Pork – This succulent meat is a perfect addition to any taco, salad, or burrito.
Slow Cooker Chicken Taco Soup – A hearty soup filled with chicken, corn, beans, and plenty of melted cheese on top.
Broccoli Cheese Soup – The perfect pairing to any cool fall day with plenty of broccoli and gooey cheese.
Slow Cooker Sausage and Cheese Tortellini – This pasta dish is filled to the brim and will stuff you and your family full.
Slow Cooker Mexican Shredded Beef
- 3 pounds boneless, beef rump roast
- 1 ½ cups chunky salsa (I use mild)
- 1 cup beef broth
- 1 Tablespoon ground cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- Place roast in a large, greased slow cooker. Pour salsa and beef broth all over roast then sprinkle evenly with all of the seasonings.
- Cover with lid and cook on low heat for 8 to 10 hours OR cook on high heat for 6 to 7 hours.
- Carefully remove hot roast from slow cooker; discard any fat. Shred beef then serve in tacos, burritos, nachos, salads and more!