Step-by-Step Mexican-Inspired Shredded Beef Recipe for Beginners | Easy and Delicious from Real Food Whole Life

Ingredients & Kitchen Time

Prep Time: 15 minutes (give or take)

Cook Time: 6 hours

Equipment

• Slow Cooker (6-quart)
• Cutting Board

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Ingredients

For the Beef:

• 3 lbs boneless beef chuck-eye roast, trimmed and quartered
• 1 large yellow onion, thinly sliced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic powder
• 1 teaspoon mild chili powder
• 1 teaspoon smoked paprika
• 1 1/4 teaspoons kosher salt, divided

To Add at the End:

• 2 tablespoons fresh lime juice

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Instructions

1. Place the onion, tomato paste, and 1/4 teaspoon of salt in the bottom of a 6-quart slow cooker. Mix until well combined.
2. In a small bowl, stir together the cumin, garlic powder, chili powder, smoked paprika, and 1 teaspoon of salt.
3. Sprinkle the spice mixture evenly over the beef, patting it onto all sides.
4. Place the seasoned beef on top of the onion mixture in the slow cooker.
5. Cover and cook:
   • On low for 9-10 hours, or
   • On high for 6-7 hours.
   • Do not uncover during cooking.
6. Test the beef by shredding a small portion with a fork. If it doesn’t shred easily, cover and continue cooking in 30-60 minute increments until it becomes tender and shreddable.
7. Once tender, remove the beef to a cutting board and shred with two forks. Discard excess fat if desired.
8. Return the shredded beef to the slow cooker, stir in the lime juice, and mix with the remaining juices.
9. Serve warm with tortillas and your favorite toppings.

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Notes

• Cook Time Variations: Depending on your slow cooker’s heat level and the thickness of the roast, cooking time may vary. My slow cooker took 6 hours on low to achieve shreddable meat, but yours may take more or less time.
• Spicier Version: Add 1/2 teaspoon cayenne powder and 1/4 teaspoon black pepper to the spice mixture before cooking. Serve with spicy hot sauce for an extra kick.