Mexican Shredded Beef Recipe

Mexican shredded beef in a white bowl on a marble table top.

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!

Course Main Course

Cuisine Mexican

Keyword mexican shredded beef, pulled beef

Prep Time 20

Cook Time 5

Total Time 5 20

Servings servings

Calories 399kcal

Ingredients

4 lb chuck roast
Salt and pepper
2 tbsp avocado oil or olive oil
15 ounce can diced tomatoes (not drained)
1 cup water
2 tbsp liquid smoke optional
4 cloves garlic minced
1 tsp ground cumin
1 tsp chipotle powder OR 1 tbsp 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.

Notes

Storage Information: Store in a covered container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

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 1/3 cup. Turn to manual high or stew/meat for 70+ minutes.

Nutrition