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Slow-Cooker Shredded Mexican Beef

Course Main
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8 -10


  • 2 4 ounce cans fire-roasted diced green chiles (I used La Victoria)
  • 1 4 ounce can fire-roasted diced jalapenos (I used La Victoria)
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 cloves garlic minced
  • Kosher salt and freshly ground black pepper to taste
  • 3 pounds boneless chuck roast trimmed as desired


  • Combine all but the roast in a small bowl.
  • Rub the spice mixture over the roast, getting all sides.
  • Place roast into a slow cooker and cook on low for 8-10 hours or until fall-apart tender.
  • Remove roast (carefully, as it will tend to fall apart) to a cutting board and chop or shred as desired. Return to the slow cooker for serving.
  • Note: The meat gets even better the next day. I made this on a Sunday for several easy weekday meals.