Slow Cooker Mexican Pulled Beef

Updated: Jan 13

This Mexican Shredded Beef is essential to your weeknight and party arsenal of recipes. It’s very simple and can be assembled in a matter of 10 minutes. Whilst it simmers away for 6-8 hours allowing the flavors to mingle, you can go about your business of doing whatever you enjoy doing whilst your kitchen fills with the hearty aroma and anticipation of a knockout meal.


Ingredients: 4 large servings

  • 2-3 lb. (900-1400g) chuck roast or braising steak

  • 1 onion, sliced

  • 1 teaspoon cayenne, optional if you like heat

  • 1-1/2 teaspoons ground cumin

  • 1-1/2 teaspoons paprika

  • 2 teaspoons dried oregano

  • 2 cloves of garlic, minced

  • 1 jalapeño pepper, diced or cut into rounds

  • 1/4 cup (60ml) fresh lime juice

  • 1/4 cup (60ml) beef broth

  • 2 tablespoons tomato paste

The first step is to sear the meat, this is optional and we’ve made it both ways and both were delicious. Searing the meat caramelizes the outer layer and creates a deeper flavor, but if time is not on your side, you can just put the roast straight in the slow cooker. If you decide to sear it, season the meat all over with salt. Bring a large pan to a medium-high heat, add a tablespoon of oil, and allow it to sizzle 2-3 minutes without moving it, until that lovely dark brown crust starts to form. Flip over to the other side and then transfer the meat to the slow cooker.


Spread the onion on top of the roast in the slow cooker. Add cayenne if using, cumin, paprika, oregano, garlic, jalapeño, lime juice. Mix the tomato paste into the broth and add that to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4. Remove the roast when it’s done, it will fall apart, that’s ok! Using two forks, shred the beef and serve with your choice of tacos, and all the trimmings!




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