MEXICAN SHREDDED BEEF (EASY, CROCK POT OR INSTANT POT RECIPE)

Prep Time: 10 mins | Cook Time: 8 hrs | Servings: 6 cups

This is another super easy Mexican dish that’s made with just a roast and a few pantry essentials. Melt-in-your-mouth shredded beef that you can make either using a crockpot, instant pot, or on the stove. Flavorful, fall-apart tender beef perfect to use in tacos, burritos, taquitos, quesadillas, etc.!

Ingredients

3.5-4 pounds chuck roast

1 lime, juiced

2 tablespoons tomato paste

1/2 c. beef broth

Dry Rub Spices:

1/2 teaspoon cayenne pepper (optional, for added heat)

2 tablespoons chilli powder (I used McCormick brand)

1/2 tablespoon onion powder

2 teaspoons cumin

1 teaspoon ground black pepper

2 teaspoons garlic powder

1/2 teaspoon paprika

2 teaspoons salt

HOW TO MAKE MEXICAN SHREDDED BEEF

Step 1: In a small bowl, whisk the dry rub spices ingredients and set aside.

Step 2: Combine the beef broth and tomato paste in a separate bowl.

Step 3: In the Crock-Pot insert, put the chuck roast. Over the roast, rub half of the spices. Turn on the other side and rub with the rest of the spices. Now, pour in the broth and tomato paste mixture both on top and on the sides of the roast. Put the lid on and set to cook for 8 hours on low.

Step 4: Once the roast is fork-tender and can easily be shredded the roast is done. If still tough, just cook for another hour or so until the roast is fall-apart tender.

Step 5: Transfer the roast to a large bowl when done and shred it using two forks. Discard any excess fat. Then, place the beef back in the pot. Squeeze in the lime juice and stir.

Step 6: Serve and enjoy!

Notes:

The recommended cooking time is 8 to 10 hours on low.

You can also cook the roast for 4 to 6 hours on high but take note that the result is not gonna be as tender. Alternately, you can try the Instant Pot version below if short in time.

Instant Pot:

Do the same steps as the crockpot version except add half a cup of extra beef broth. Put the lid on and set the valve to “sealing”.

Set to Manual mode and the timer to 90 minutes (or pressure cook on high). When the time is up, let a 15 minutes natural release before setting the valve to venting.

Transfer the roast to a large bowl and shred using two forks. Discard any excess fat. Place the beef back in the pot.

Squeeze in lime juice and stir. Serve and enjoy! You can leave the beef in the bowl and add the broth to your preferred consistency flavour.

Stove-top:

Into about 4 to 6 large chunks, cut the roast and put the pieces into a Stock Pot or Dutch Oven.

Over the chunks of beef, sprinkle the dry rub and rub on every side. Pour over the broth and tomato sauce. You can add an extra half cup broth for a total of 1 cup.

Put the lid on and simmer for 2.5 hours on low. Once the beef is fork-tender and can easily be shredded it is done. If not, resume cooking for an additional 30 to 60 minutes. Transfer the roast when done in a large bowl and shred using two forks, discarding any excess fat.

Place the beef back in the pot. Squeeze in lime juice and stir. Serve and enjoy!

Nutrition Facts:

Serving: 0.5cup | Calories: 214kcal | Carbohydrates: 1g | Protein: 30.5g | Fat: 9.7g | Saturated Fat: 9.6g | Cholesterol: 94.1mg | Sodium: 546mg | Fiber: 0.5g | Sugar: 0.4g

MEXICAN SHREDDED BEEF (EASY, CROCK POT OR INSTANT POT RECIPE)

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Servings: 6 cups Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This is another super easy… General Recipes MEXICAN SHREDDED BEEF (EASY, CROCK POT OR INSTANT POT RECIPE) European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 214 calories 9.7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3.5-4 pounds chuck roast
• 1 lime, juiced
• 2 tablespoons tomato paste
• 1/2 c. beef broth
• Dry Rub Spices:
• 1/2 teaspoon cayenne pepper (optional, for added heat)
• 2 tablespoons chilli powder (I used McCormick brand)
• 1/2 tablespoon onion powder
• 2 teaspoons cumin
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 1/2 teaspoon paprika
• 2 teaspoons salt

Instructions

Step 1: In a small bowl, whisk the dry rub spices ingredients and set aside.

Step 2: Combine the beef broth and tomato paste in a separate bowl.

Step 3: In the Crock-Pot insert, put the chuck roast. Over the roast, rub half of the spices. Turn on the other side and rub with the rest of the spices. Now, pour in the broth and tomato paste mixture both on top and on the sides of the roast. Put the lid on and set to cook for 8 hours on low.

Step 4: Once the roast is fork-tender and can easily be shredded the roast is done. If still tough, just cook for another hour or so until the roast is fall-apart tender.

Step 5: Transfer the roast to a large bowl when done and shred it using two forks. Discard any excess fat. Then, place the beef back in the pot. Squeeze in the lime juice and stir.

Step 6: Serve and enjoy!

Notes

Into about 4 to 6 large chunks, cut the roast and put the pieces into a Stock Pot or Dutch Oven. Over the chunks of beef, sprinkle the dry rub and rub on every side. Pour over the broth and tomato sauce. You can add an extra half cup broth for a total of 1 cup. Put the lid on and simmer for 2.5 hours on low. Once the beef is fork-tender and can easily be shredded it is done. If not, resume cooking for an additional 30 to 60 minutes. Transfer the roast when done in a large bowl and shred using two forks, discarding any excess fat. Place the beef back in the pot. Squeeze in lime juice and stir. Serve and enjoy!