- Prepare the beef: Pat the beef rump roast dry and rub with salt, black pepper, garlic powder, and onion powder. Heat avocado oil in a skillet over medium-high heat and sear the beef on all sides until browned (optional but adds depth of flavor).
- Layer ingredients in slow cooker: Place sliced onions, minced garlic, diced jalapeño, and fire-roasted tomatoes in the bottom of the slow cooker. Place the seared beef on top.
- Add liquids and seasonings: Pour beef broth and lime juice over the beef. Sprinkle chili powder, cumin, oregano, paprika, black pepper, and kosher salt evenly over the top.
- Cook: Cover and cook on low for 8–10 hours or on high for 4–5 hours, until beef is fork-tender and easily shreds.
- Shred beef: Remove the beef from the slow cooker and shred with two forks. Return shredded beef to the slow cooker and stir to coat with sauce.
- Serve: Garnish with fresh cilantro or parsley and lime wedges if desired. Serve in tacos, burritos, rice bowls, or on sandwiches.
Serving and Storage:
Serve the Mexican shredded beef hot as a main dish or as part of your favorite Mexican-inspired meals. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months and thaw before reheating.
Tips:
- Searing the beef before slow cooking adds extra flavor, but can be skipped for convenience.
- Adjust the jalapeño amount to control the spiciness.
- Add extra lime juice at the end for a bright, fresh flavor.
- Leftover shredded beef works well in enchiladas, nachos, or salads.
- Use a fattier cut like chuck roast if you want richer, juicier meat.
Conclusion:
Slow Cooker Mexican Shredded Beef is an easy, flavorful, and versatile dish perfect for any meal. With tender beef infused with Mexican spices and a tangy tomato-lime sauce, it is ideal for tacos, burritos, bowls, and more. The slow cooker does all the work, making this recipe a convenient yet delicious option for busy days.
FAQ:
Can I use a different cut of beef?
Yes, beef chuck roast or brisket can also be used for tender results.
Can I make it spicier?
Leave the seeds in the jalapeño or add extra chili powder or cayenne pepper.
Can I make this in an instant pot?
Yes, cook on high pressure for 60–70 minutes with natural release, then shred beef.
How long can leftovers be stored?
Refrigerate up to 4 days or freeze up to 3 months.
What can I serve it with?
Tacos, burritos, rice bowls, nachos, sandwiches, or salads all pair wonderfully with this beef.