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–+ servings
Mexican shredded beef barbacoa on sheetpan with limes, avocados and tortillas.

Slow Cooker Mexican Shredded Beef

Erin Indahl-Fink
Looking for an EASY slow cooker beef barbacoa recipe? Look no further - this super simple Mexican Shredded Beef uses your crock pot to set it and forget it! Fantastic for tacos, enchiladas, nachos, burrito bowls and more, this slow cooker shredded beef tastes incredible!
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Dinner/Main Dish
Cuisine Mexican
Servings 8
Calories 345 kcal

Equipment

  • Slow Cooker My Cuisinart Slow Cooker / Multi-Cooker is on of my favorite appliances!
  • Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.

Ingredients
  

  • 3-4 lb. beef chuck roast or beef brisket
  • 2 Tablespoons olive oil
  • 2 Tablespoons taco seasoning
  • 4 chilis in adobo sauce comes in a can
  • 1 (14 oz. can) beef broth
  • 1 Tablespoon minced garlic

Instructions
 

  • Place the roast on a large cutting board or work-surface. Sprinkle the homemade taco seasoning on all sides of the meat, using it as a dry rub.
  • Heat a large skillet over high heat, and sear each side of the roast for 2-3 minutes each.**If your slow cooker has a browning setting, I would recommend using it for this step so you don't have an extra pan to clean.
  • Transfer browned meat to a CLEAN cutting board or work surface, and cut meat into large 4" pieces. This will help the meat cook faster and make shredding quicker once the meat is cooked.
  • To your slow cooker, add the chilis, beef broth, garlic and meat.
  • Cook on low for 6-8 hours or high for 4 hours.
  • Once the meat is done, transfer back to a CLEAN cutting board and shred with two forks. Transfer shredded meat back to slow cooker to keep warm for serving right away.

Notes

I highly recommend using homemade taco seasoning for this recipe. Its far superior to the store-bought mix.
Chilis in Adobo sauce come in a small 7 oz. can and are found in the International foods section of your grocery store. You won't use the entire can, so I recommend freezing the remaining chilis in a zip-loc freezer bag to be used later.

Nutrition

Serving: 1servingsCalories: 345kcalCarbohydrates: 2gProtein: 33gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 117mgSodium: 189mgPotassium: 569mgFiber: 1gSugar: 1gVitamin A: 81IUVitamin C: 1mgCalcium: 31mgIron: 4mg
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