Crock Pot Mexican Shredded Beef
This super tender and flavorful slow-cooker Mexican shredded beef is perfect for meal prep and freezer meals. It’s easy to make and feeds the family on a budget!
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 8 hours
- Yield: ~4-6 servings
- Category: buritto filling, freezer meals, meal prep, shredded beef, slow cooker, spicy beef, taco filling
- Method: slow cooker
- Cuisine: buritto filling, freezer meals, meal prep, shredded beef, slow cooker, spicy beef, taco filling
Ingredients
- 3-4 pound pot/chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/2 large onion, chopped
- 1 large red pepper, chopped
- 1 small can diced green chile pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne pepper
- 2-4 ounces hot pepper sauce
- 1 tablespoon garlic, minced
- 1 tablespoon cilantro, minced
- Enough water to cover 1/3 of the meat
Instructions
- Remove any fat from the sides of the meat. Add the oil to a skillet over medium heat. Add the meat and pan-sear all sides until it gets a nice deep sear—watch for splatters!
- Add the meat to the bottom of a slow cooker. Top with chopped onions, both peppers, and garlic. Sprinkle the dry spices on top, trying to distribute them evenly. Add the hot sauce and chopped cilantro. Add enough water to go 1/3 the way up the meat. Cover and turn on high for 5-6 hours.
- Refrain from removing the lid during cooking. Only briefly remove the lid to add more water if the liquid dissipates. After 5-6 hours, check the internal temperature of the meat (it should be 195- 200°F), then remove the meat to shred, replacing the lid while you are shredding it.
- Using 2 forks, shred the beef. Add the shredded beef back to the juices and mix. Replace the lid and turn the crock pot to low. Cook for 1-2 hours to allow the meat to soak up all the juices and flavor.