This delectable Mexican Shredded Beef brings the whole family to the table with joy. With tender pulled beef in a rich, flavorful sauce, this meal is so easy to make, it practically cooks itself!
Need more easy keto dinners in your life? Wait, is that even a question? I think it’s safe to say that we can all use more recipes like this Mexican Shredded Beef.
I first created this recipe for my cookbook, The Everyday Ketogenic Kitchen. I had some chuck roast I needed to use and I was craving bold flavor. So I browned it, tossed in some tomatoes and spices, and braised it in the oven for 5 hours.
Holy moly, was it ever spectacular. The beef was lusciously tender and fell apart at the slightest touch. It became an instant family favorite. It’s almost as well loved as Taco Pie and that’s saying something!
Easy Pulled Beef Recipe
This one is a crowd pleaser, believe me. Juicy pulled beef recipe appeals to everyone, from the kids to the grown ups. It’s not overly spicy, and it has so much flavor it makes your tastebuds sing.
Mexican Shredded Beef serves a crowd, which means it’s great for potlucks and get togethers. But it also makes the perfect meal prep dish for a smaller family as it freezes so well. We sometimes make a batch before we head out on family road trips. We just bring the frozen container and let it thaw on the way, so we have an easy meal when we get to our destination.
Don’t be intimidated by the long cooking time, because this Mexican Shredded Beef recipe is ridiculously easy to make. The prep work will take 20 minutes at the most, and then it practically cooks itself.
You just get to sit there and enjoy the aromas emanating from your kitchen!
Ingredients you need
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- Chuck roast: You braise the beef at low temperatures for a long time, so inexpensive cuts of meat like chuck are perfect for this recipe. I get organic, grassfed beef from Wild Pastures.
- Avocado oil: I like to use avocado oil for browning the beef but you can use olive oil as well. You can also use lard or coconut oil.
- Tomatoes: A 15-ounce can of diced tomatoes is perfect for this Mexican Shredded Beef. But you can also use fresh tomatoes.
- Liquid smoke: It is entirely optional, but I find that liquid smoke adds a nice smokiness to the final dish.
- Garlic: I always use fresh minced garlic but you could sub in 1 teaspoon garlic powder if you needed to.
- Cumin: Ground cumin gives this recipe a classic Mexican-style flavor.
- Chipotle powder: Ground chipotle adds another level of spice and smokiness. You can sub in chili powder but you will need more of it.
- Salt and pepper
Step by Step Directions
1. Prepare the oven: Preheat the oven to 300°F and set an oven rack on the second lowest position. Season the roast liberally with salt and pepper.
2. Brown the beef: In a large Dutch oven, heat the oil over medium heat. Once hot, add the roast and brown well on all sides. Stir in the diced tomatoes, water, liquid smoke, if using, garlic, cumin, and chipotle powder.
3. Transfer to the oven: Bring to a simmer and then cover and transfer the pot to the oven. Cook the roast until it is tender and can easily be pierced with a fork, about 5 hours.
4. Shred the beef: Remove from the oven and use two forks to shred the meat. Toss the meat in the juices that have collected at the bottom of the pot to moisten it.
Tips for Mexican Shredded Beef
Tougher cuts of beef, such as chuck roast or rump roast, benefit from slow braising like this. It doesn’t need to be boneless, since you will shred the beef at the end and can easily remove the bones.
Browning the roast at the beginning deepens the overall flavor of the dish. You could just dump everything into the pot and set it cooking, but I think you’d be missing out.
Slow Cooker Method: Brown the roast in a skillet before adding it to a slow cooker. Cook on low for 8 hours.
Instant Pot Method: Use the sauté function to brown the beef. Reduce the water to ⅓ cup. Turn to manual high or stew/meat for 70+ minutes.
Frequently Asked Questions
Most recipes call for chuck roast, which is an inexpensive cut of meat that responds well to braising. Look for a roast that has some fat marbling, so the shredded beef will be juicier and more flavorful.
To get truly tender, fall-apart shredded beef that stays juicy, you should braise the beef. Braising means cooking in liquid at low temperatures over a long period of time. This method breaks down the connective tissues of tougher cuts so that the meat pulls apart into individual fibers.
This Mexican Shredded Beef recipe is low carb and keto-friendly. It has 2.1g of carbohydrates and 0.4g of fiber per serving.
How to serve it
Serve Mexican Shredded Beef with all of your favorite toppings like chopped avocado, salsa, sour cream, shredded cheese, and cilantro. Then use keto tortillas or lettuce wraps to scoop it up!
My favorite way to eat it is in a keto taco bowl, over Cilantro Lime Cauliflower Rice. You could also serve it on top of Creamy Mashed Cauliflower.
Or you could serve it like pulled pork, piled on Easy Keto Biscuits or Cheddar Zucchini Waffles. You could even turn it into a spectacular Keto Enchilada Casserole.
More popular keto dinner recipes
Mexican Shredded Beef Recipe
Ingredients
- 4 lb chuck roast
- Salt and pepper
- 2 tablespoon avocado oil or olive oil
- 15 ounce can diced tomatoes (not drained)
- 1 cup water
- 2 tablespoon liquid smoke optional
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chipotle powder OR 1 tablespoon chile powder
Instructions
- Preheat the oven to 300°F and set an oven rack on the second lowest position. Season the roast liberally with salt and pepper.
- In a large Dutch oven, heat the oil over medium heat. Once hot, add the roast and brown well on all sides. Stir in the diced tomatoes with their juices, water, liquid smoke, if using, garlic, cumin, and chipotle powder.
- Bring to a simmer and then cover and transfer the pot to the oven. Cook the roast until it is tender and can easily be pierced with a fork, about 5 hours.
- Remove from the oven and use two forks to shred the meat. Toss the meat in the juices that have collected at the bottom of the pot to moisten it.
Jennifer Navarro says
Just wondering if with doing it in an instant pot, should I cut the meat in pieces before cooking? I found I had to do this with a pork shoulder when making carnitas so was wondering if I should do the same with a chuck roast or similiar.
Carolyn says
Sure, that should work.
Kayla says
How much is considered one serving??
Carolyn says
You just have to eyeball it.
Renee Paj says
oh my word! I know what I’m making for my next Taco Tuesday! This looks incredible and I just happen to have a big old chuck roast in the freezer needing to get cooked!
Michelle says
I have 2 questions about the pot. First, my dutch oven is 8 1/2 round diameter and 4 1/2 tall. I’m told chuck roast is long so longer than my 8 1|2 dutch. Can i cut the chuck in half and stack it in the dutch? And if so does the cooking time change from 5 hours? Second question is i do have a pot that is trasferrable to the oven but it’s lightweight (maybe aluminum) so can i use that and would cooking time be different from 5 hours?
Carolyn says
You can totally cut it to fit and the length doesn’t mutter or change the cooking time, it’s the overall weight that matters most. I would use your dutch oven rather than the lightweight one.
Sandy says
Our friends are on a paleo diet, so this is my go-to recipe to make for them!
Kara says
We bought a quarter cow several months ago, and I still have a couple chuck roasts left. I’ll have to give this a try, it looks delicious!
Tara says
This is delicious and so versatile!
Alli says
I love Mexican shredded beef!! I love that this is low carb. I’m absolutely going to whip this up!
Jen says
Do you have any subs for bacon fat/lard? Would ghee or an oil work?
Carolyn says
Sure, ghee, coconut oil, or avocado oil.
Becki says
Such an easy dish to throw together. I did mine in the Instant Pot. Followed the recipe exactly, but used the rule of 60 minutes for a 2 lb, 70 minutes for 3-4 lbs, and 80 minutes for 5lb. I had a 2.75 lb roast and did 60 minutes…I should have done 65 to 70. Chuck is forgiving in the instant pot, so always add more time if you are worried at all. It just gets more tender!
It was delicious and a crowd pleaser. The leftovers are great for breakfast, too!
Paulina says
so its not supposed to cook for 6 hrs? 😮 Im only cooking a 2 pound one
Chrissy says
I just got an instant pot and was wondering if you’ve ever tried it in there? I can’t wait to try this recipe it looks amazing and I’ve had so much success with all of your things!
Carolyn says
I haven’t but I know it would work well. Just be sure to brown it first on all sides.
Jennifer Blake says
Perfect dish to make on the weekend to serve on a weeknight where you’re short on time!
Jennifer Farley says
Absolutely delicious!
Meseidy Rivera says
This is so great to make ahead dish! I could eat off this all week.
Inci @ Bella's Apron says
This looks amazing. I will probably try it out in a crockpot like one of the other comments suggested. Thanks for sharing
Jaclyn says
I just purchased your cookbook! Can’t wait to try this and more❤️
Carolyn says
Thank you!
Julia Mueller says
That’s great you’re taking time to enjoy family and summer…we can get so wrapped up in work that we don’t realize the importance of just taking a breather and giving ourselves time to re-energize! This shredded beef looks like perfection! I’m a sucker for all-things Mexican, and shredded meat is my ultimate love. Definitely a must-make!
Devin Farrelly says
You would love the Instant Pot ! It’s a pressure cooker, crock pot, sauté pan, yogurt maker all in one and it does a fantastic job on brisket, pork shoulder, or any meat you would normally cook low and slow, without having to babysit it or heat up your house.
Carolyn says
I have one…just now getting around to testing out some recipes. I find it’s not perfect for everything but I will try this recipe in it.
Lou says
24 net carbs in a 15 oz.can of diced tomatoes. Mixed with 4-5 lb. of beef comes to 5-6 carbs per lb. of meat. A half pound serving wouldn’t give you more than 3 carbs.
Carolyn says
My can (Kirkland Brand) adds up to 21g of carbs. Divided by 12, it’s only 1.7 g per serving. So this is super low carb, not even 2g per serving. Personally, I would find 1/2 of the meat too much to eat in one sitting but we’re all different!
Mary Fox says
Thanks so much for your help!
Mary Fox says
Thank. You!
Mary Fox says
The recipe sounds marvelous, but it looks like it is not a THM recipe. IT seems to fulfill all other diet requirements but not THM. Can you please verify this for me
Thank you
Carolyn says
It absolutely is a THM recipe (S recipe). I simply don’t call that out because I am not specifically following THM.
Mary Fox says
But don’t the tomatoes throw it over into an “E” meal?
Carolyn says
Not in that quantity. Look at the fat and carbs. Pretty much nothing I make is an E meal.
Esther says
Hi, Could I use this recipe and throw it in the Crockpot? Thank you!
Carolyn says
Yes, i was thinking it would work well in a crockpot too. 6 hours on low. Be sure to brown the beef in a skillet first, for best flavour.
Esther says
Thank you, thank you! Can’t wait to try!!
Paulina says
im confused as to you and others mentioning a “crock pot” and a “instant pot”. they are both a slow cooker the only difference is that the second one has more functions but still can slow cook and pressure cook. I just bought a instant pot for this, barbacoa type recipe lol because in craving it and I want my husband to try it for the first time. but all the comments are confusing me lol
Carolyn says
This isn’t made in a crockpot or instant pot. So you will have to just experiment.
Kathy H says
An Instant Pot is an electric pressure cooker that has a slow cooker function but it’s main purpose is the pressure cooker. I find the slow cooker function on mine is not very accurate & I quit using it. It is not hot enough & you may find a pot of raw food after many hours.