Best Mexican Shredded Beef Recipe

Amanda Cooks & Styles

Amazing shredded beef recipe perfect for tacos, burritos, enchiladas, sandwiches, salads and more! Shredded beef cooked low and slow in your crockpot/slow cooker with mouthwatering delicious Mexican flavors.

5 from 31 votes

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Prep Time 10

Cook Time 7

Total Time 7 10

Course Main Course

Cuisine Mexican

Servings people

Ingredients

2 lb Chuck Roast or similar
¼ cup Orange Juice about 1 orange juiced
½ tablespoon Oil
½ cup Broth Chicken, Beef or Vegetable
½ cup Tomato Sauce
1 tablespoon Soy Sauce
½ cup Water
1 cup Diced Onion
3 Garlic Cloves minced

Mexican Seasoning Blend

½ tablespoon Chili Powder
½ teaspoon Chipotle Powder
½ teaspoon Cumin
½ teaspoon Salt
½ teaspoon Oregano
½ tsp Black Pepper
½ tsp Paprika

Instructions

In a small bowl, combine Mexican seasoning blend. Rub seasoning all over the beef roast.
In another bowl, mix together orange juice, soy sauce, tomato sauce, chopped onions, garlic and broth. Pour mixture into the bottom of your slow cooker.
Heat a cast iron skillet (or similar) over very high heat. Add oil. Carefully add roast to the skillet and sear for about 30 seconds to a minute on each side and until nice and dark brown. Transfer to slow cooker.
Turn skillet off. Carefully pour ½ cup water into skillet to deglaze and pour that liquid over the roast in the slow cooker.
Cover the slow cooker with lid and cook on low for about 7-8 hours or on high for about 3-4 hours. When done, beef will be fork tender.
Remove meet from slow cooker and shred with two forks. Spoon some of the liquids from the crockpot over the beef if you'd like! Serve with tacos, burritos, sandwiches, and more. Enjoy!

Nutrition

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