Description
Slow-cooked, juicy, and flavorful beef, perfect for tacos or bowls. A simple, comforting recipe for busy evenings, easy to prep.
Ingredients
Scale
- Main Ingredients:
- 3–4 lb boneless beef chuck roast
- 1 tbsp olive oil (for searing, optional)
- 1 large yellow onion, chopped
- 4–5 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can mild green chiles, undrained
- 1.5 cups beef broth
- Flavor Boosters:
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt, or to taste
- 0.5 tsp black pepper, or to taste
- Finishing Touches:
- Fresh cilantro, chopped (for garnish)
- 2 limes, cut into wedges (for serving)
- Corn or flour tortillas, or cooked rice (for serving)
- Optional Extras:
- Sliced jalapeños
- Avocado slices
- Sour cream or Greek yogurt
- Crumbled cotija cheese
Instructions
- Prepare the Crockpot Mexican Beef:: First things first, grab your chuck roast and pat it super dry with paper towels. This step is important, honestly, because it helps us get a nice sear. Now, cut it into a few large chunks – maybe 2-3 inch pieces. Don’t worry about perfection; it’s all going to fall apart beautifully later. I usually sprinkle a generous amount of salt and pepper all over these beefy beauties, making sure they’re well coated. Sometimes I get a little messy with it, and my kitchen counter ends up with a dusting of spices, oops!
- Sear the Beef (Optional, But Recommended!):: Okay, so you can skip this, but hear me out: searing the beef before it goes into the crockpot adds so much flavor. Heat a tablespoon of oil in a large skillet over medium-high heat. Once it’s shimmering, add your beef chunks in a single layer, making sure not to overcrowd the pan. Let them get a beautiful, deep brown crust on all sides – this usually takes about 3-4 minutes per side. The smell is incredible right now, all savory and rich! I’ve burned a few pieces doing this before, so keep an eye on it!
- Combine Ingredients in the Crockpot:: Once your beef is seared (or if you skipped that step, no judgment!), carefully transfer it to your slow cooker. Now for the flavor party! Add the chopped onion, minced garlic, diced tomatoes (undrained!), and green chiles (also undrained!). Sprinkle in the chili powder, cumin, smoked paprika, and dried oregano. Pour in the beef broth. Give it a gentle stir to mix everything around, but don’t obsess over it. I always forget something at this stage, so I usually double-check my ingredient list before putting the lid on.
- Slow Cook Your Crockpot Mexican Beef:: This is where the magic happens, folks! Put the lid on your slow cooker and set it to low for 7-8 hours, or high for 3-4 hours. I usually go for the low setting because I think it gives the beef more time to become incredibly tender and allows those flavors to really meld. You’ll know it’s ready when the beef is so tender it practically falls apart when you touch it with a fork. The aroma filling your house will be pure heaven, trust me!
- Shred the Beef:: Once the cooking time is up and your kitchen smells like the best Mexican restaurant, carefully remove the beef chunks from the crockpot and place them in a large bowl. Grab two forks and start shredding! It should be ridiculously easy; the meat will just pull apart. If it’s not shredding easily, it probably needs a little more time in the crockpot. I’ve definitely tried to shred it too early once and ended up with tough chunks, which was a bummer.
- Return to Sauce and Serve the Shredded Beef:: Now, take that beautifully shredded beef and stir it back into the flavorful sauce in the slow cooker. Give it a good mix to make sure every strand is coated. Taste the sauce and adjust seasonings if needed – maybe a pinch more salt, or a squeeze of fresh lime juice to brighten things up. This is where I always add a little extra lime, because I love that zesty punch! The dish is ready for its moment!