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Shredded beef on a cutting board with some of the fixings and flour tortilla on the side

Slow Cooker Shredded Beef

  • Author: Ben Myhre
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 12 Servings 1x
  • Category: Beef
  • Method: Slow Cooker
  • Cuisine: Mexican


This Slow Cooker beef is great in enchiladas or any Mexican dish that calls for it.


  • 2.3 Pounds beef chuck roast
  • 2 Tablespoons vegetable oil
  • Two cored and diced tomatoes
  • 1 onion
  • 2 jalapenos
  • 1 cup water or beef stock
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin


  1. In cast iron or frying pan heat vegetable oil and sear roast on all sides
  2. add roast and remaining ingredients to slow cooker
  3. cook on low for 8 hours
  4. Shred beef with two forks or cut with knife and then shred.

Keywords: Slow cooker shredded beef