Tender Mexican Shredded Beef that is loaded with flavor! Quick and easy, this fall apart beef comes together with little prep in the slow cooker or instant pot. Perfect for using in your favorite Tex Mex meals, including making shredded beefiness tacos!

All about these Shredded Beef Tacos…

Tender, fall apart pulled beefiness in a a rich, flavorful goop that comes together quick and easy in a slow cooker or instant pot! This shredded beef is perfect for making tacos, burritos, enchiladas and more than!

  • Quick and piece of cake: there are several cooking methods in the recipe bill of fare below (slow cooker, instant pot, stovetop, and oven) choose the one for y'all! Most methods are fairly easily off making this a corking option for a weeknight dinner.
  • Meal Prep: store the meat in the refrigerator or freezer and portion out during the calendar week (or months) as needed for different meals for you or the family unit.
  • Multiple uses: this meat is a cracking complement to all your favorite Tex Mex meals, utilize information technology in burritos, burrito bowls, as a depression carb dinner protein option with grilled vegetables, in tacos, Gorditas, nachos, tostadas, enchiladas, taco salads and more!

Ingredients Needed:

Ingredients needed to make Mexican Shredded Beef Tacos laid out on the counter.

Notes on Some Ingredients:

  • Chuck Roast: this is a cut from the shoulder/neck expanse and may also be labeled as shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm. This is a tough cut of meat and needs to be slow cooked to become tender.
  • Oil: this is used to sear the meat, high smoke bespeak oils are all-time, extra virgin olive oil or avocado oil are great options.
  • Beef Broth: always grab unsalted goop from the market and then you tin can control the salt content of your meals.

How to Brand (step-by-step):

Trimming and cutting chuck roast and searing in a skillet with oil to make shredded beef.
  • Step 1: Trim the meat, remove whatever excessively hard pieces of fat, this will not render out during the cooking. Simply go out all the soft fat bits, this will break downwards during cooking and create a nice tender finished dish. Chop the meat into 2-3 inch chunks for ease of cooking.
  • Stride 2: Sear the meat in a hot skillet with cooking oil. This will bring out more flavor in the meat and create those nice seared $.25 in your terminal dish. Work in batches so that the pan is non crowded. Be sure to deglaze the pan when you are finished to get all the flavour into the dull cooker.
How to make Mexican shredded beef tacos, ingredients added to a slow cooker before and after cooking.
  • Step iii: Add all the seasonings and flavors to the slow cooker with the seared meat. Pour in the beef goop, don't be concerned at the low amount of liquid, the meat will release more liquid equally it ho-hum cooks all day. Melt on depression for 8 hours or until the meat easily shreds.
  • Pace four: Shred the meat, remove the chunks of onion, garlic and bayleaves, set aside for serving later with the meat if desired. One time the meat is shredded return information technology to the slow cooker to simmer in the remaining juices for 30 minutes to go as much flavoring as possible.
Slow Cooker filled with shredded Mexican style beef.

Skilful Tips:

  • Cooking Method: this can easily be fabricated on the stove top, in the oven or in an instant pot. Notes on cooking methods can be found below in the recipe bill of fare.
  • Freezer Friendly: allow the meat to absurd and store in freezer safe containers. Store in the freezer for 3-4 months and use as desired for tacos, burritos and more!
  • Cutting the meat into equal size portions: this will help to ensure that at that place is even cooking throughout the procedure.

FAQ'south:

What is the best cutting of meat for shredding?

The chuck roast, or rump roast, even a brisket when cooked low and slow. If needed you lot tin follow my Boring Cooker Brisket Taco recipe. Chuck roast will be an easier (and cheaper) cut of meat to find at the markets though.

How practise I make Shredded Beef Tacos?

Heat up some corn tortillas, layer the cooked shredded beef and add together your favorite toppings: fresh cilantro, diced onion, fresh Pico de Gallo or bootleg salsa, cheese, shredded lettuce, sour cream, guacamole, fresh or pickled jalapeños, the possibilities are endless!

Shredded beef tacos on corn tortillas with cilantro and lime.

More Taco Recipes to Try:

  • Birria Tacos
  • Mexican Shredded Chicken Tacos
  • Classic Ground Beef Tacos
  • Breakfast Tacos
  • Carnitas
  • Carne Asada Tacos

Shredded Beef tacos laid out on the counter in the sun with lime wedges and fresh cilantro.

  • iii pounds chuck roast
  • 1 tablespoon cooking oil
  • 3 teaspoons salt
  • ½ teaspoon basis black pepper
  • ane teaspoon footing cumin
  • ane teaspoon ground coriander
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground cayenne
  • i teaspoon dried Mexican oregano
  • ½ white onion, quartered
  • 4 cloves garlic, smashed
  • ii-iii cups beef broth, unsalted
  • ii bayleaves

  • Prepare the beef: Cutting into big chunks approximately 3 inches in width. Remove any excessive hard pieces of fat.

  • Sear: Heat a large skillet with a tablespoon of cooking oil over medium high heat. Working in batches, careful not to overcrowd the pan, sear the meat briefly on all sides. Once seared remove from the skillet and add together to a slow cooker. Continue until all meat has been seared. Pour a small corporeality of the beefiness broth into the skillet to deglaze the pan, scraping with a wooden spoon, and pour this into the slow cooker to get all the bits for flavoring.

  • Flavour: Add the seasonings into the slow cooker sprinkling over the meat: salt, black pepper, cumin, coriander, paprika, cayenne, and oregano.

  • Add in the quartered onion and smashed garlic cloves.

  • Pour the remaining beef goop into the irksome cooker, just enough to cover the meat, pressing down into the goop. Add together in bayleaves.

  • Ho-hum Cook: Cook on Low for vii-8 hours until meat is tender and hands shredded.

  • Remove the onion, garlic cloves and bayleaves. (You can serve the onion and garlic with the meat if desired.)

  • Remove the meat, shred and return to to the deadening cooker for another 30 minutes on LOW. At this point you tin taste and accommodate salt or seasonings equally desired.

  • Serve on corn tortillas with your favorite taco toppings, or inside burritos, gorditas, or tostadas.

Cooking Method:

  • Stovetop: sear meat in a large dutch oven, so add the remaining ingredients. Cook at a low simmer for 3-4 hours checking periodically to add together more liquid as needed until the meat is tender and easily shreds.
  • Oven: after searing the meat, add meat and all ingredients to a roasting pan, comprehend with foil and bake at 325 degrees F for 3-4 hours until meat is tender and easily shreds.
  • Instant Pot: sear the meat in the instant pot on a saute function. Add all ingredients and cook at High Pressure for 35 minutes and allow to release naturally.

Chuck Roast:this is a cut from the shoulder/neck area and may also be labeled equally shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beefiness chuck arm. This is a tough cut of meat and needs to be dull cooked to get tender.

Shredded Beef Taco Toppings:meat best served on corn tortillas. Top with your favorite toppings: cilantro, diced onion, pico de gallo, salsa, guacamole, cheese, sour foam, shredded lettuce, diced tomato.

Calories: 268 kcal , Carbohydrates: 1 thou , Protein: 27 g , Fatty: 17 yard , Saturated Fat: 7 g , Polyunsaturated Fat: two one thousand , Monounsaturated Fat: 9 g , Trans Fat: one thousand , Cholesterol: 94 mg , Sodium: 988 mg , Potassium: 509 mg , Fiber: ane g , Sugar: one g , Vitamin A: 260 IU , Vitamin C: one mg , Calcium: 35 mg , Fe: iii mg

Photography by the talented @KJandCompany.co