Slow Cooker Mexican Shredded Beef uses less than 10 ingredients for a delicious weeknight meal. It’s healthy, flavorful, with minimal effort. Try it over rice, in burritos, tacos, or nachos. Perfect for meal prep!
3lb boneless beef chuck roast, trimmed
2 large onions, thinly sliced
1 TB ground cumin
1 TB honey (or brown sugar, if preferred)
1 TB smoked paprika*
3 tsp kosher salt
2 tsp garlic powder
1 tsp chili powder, plus more depending on taste
30 oz green enchilada sauce
Optional Toppings: Mexican blend shredded cheese, chopped red onions, chopped cilantro
Use paper towels to dry excess moisture from chuck roast. Cut roast into large chunks, about 2″ pieces. Place beef into slow cooker.
Add all remaining ingredients into slow cooker, gently stirring to ensure all ingredients are combined. Set slow cooker on low for 8-9 hours OR 5-6 hours on high. When beef is fork-tender, use tongs to remove from slow cooker and gently shred as desired. Return shredded beef to slow cooker, warm through, and add more chili powder if desired. Serve with toppings of your choice, over rice or tortillas.
- Ground smoked paprika is available at most major grocery stores. It provides a wonderful smokiness to the dish. If you cannot find it, you can sub with regular ground paprika, though you’ll miss that smoky flavor.
- This Mexican Shredded Beef is delicious in burritos, tacos, or over rice.
- Category: Main, Dinner
- Method: Slow Cooker
- Cuisine: Mexican American