Go Back
–+ servings
Sarah

Mexican Shredded Beef — Crock Pot or Instant Pot

Fall-apart, deeply seasoned shredded beef with smoky chipotle, lime, and rich juices. Big-batch friendly, minimal prep, and perfect for tacos, burritos, enchiladas, or a crockpot taco bar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 3–3½ lb beef chuck roast (or rump roast/brisket), trimmed and cut into 3–4 chunks
  • 1 Tbsp olive oil (for searing; optional)
  • 1 large yellow onion, thinly sliced
  • 6 cloves garlic, smashed
  • 2–3 chipotle peppers in adobo, chopped + 1–2 Tbsp adobo sauce
  • 1 cup low-sodium beef broth
  • 2 Tbsp tomato paste (or ½ cup crushed tomatoes)
  • 1 Tbsp fresh lime juice (plus more to taste)
  • 1 Tbsp brown sugar or honey (optional, balances heat)
  • Spice Rub
  • 2 tsp kosher salt
  • 1½ tsp black pepper
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp ground coriander
  • ⅛ tsp ground cinnamon

Equipment

  • Slow cooker (6 qt or larger) or Instant Pot
  • Large skillet (optional for searing)
  • Tongs or forks for shredding
  • blender or immersion blender optional for smoother sauce
  • mixing bowls

Method

  • Stir together the Spice Rub ingredients. Pat beef dry and coat all sides evenly with the rub.
  • (Optional) Heat oil in a skillet or use Instant Pot Sauté. Sear beef chunks 2–3 minutes per side until browned; transfer to cooker.
  • Add onion, garlic, chipotles with adobo, beef broth, tomato paste, lime juice, and brown sugar to the pot.
  • Crock Pot: Cook on LOW for 8–10 hours (preferred) or HIGH 4½–5½ hours, until beef is shreddable (200–205°F).
    Instant Pot: High pressure 60–70 minutes; natural release 15 minutes, then quick release.
  • Transfer beef to a board; shred with forks. Skim fat from juices and simmer them 5–10 minutes to reduce slightly. Toss beef in reduced juices and adjust seasoning with lime or salt.
  • (Optional) Broil or pan-fry shredded beef 3–5 minutes for caramelized crispy edges. Serve in tacos, burritos, bowls, or on rice.

Nutrition

Calories: 330kcalCarbohydrates: 6gProtein: 31gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 700mgPotassium: 690mgFiber: 1gSugar: 4gVitamin A: 80IUVitamin C: 5mgCalcium: 45mgIron: 3.9mg

Notes

Cuts: Chuck = best balance; rump = leaner; brisket = richest.
Mild Version: Use only 1 chipotle or omit adobo; add extra lime.
Make it saucier: Add ½ cup crushed tomatoes and reduce juices after shredding.
Serving Ideas: Taco bar, burritos, enchiladas, nachos, or rice bowls.
More Recipes: Firecracker Ground Beef, Korean Ground Beef Bowl, Crockpot Beef Stew.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!