Slow Cooker Mexican Beef Recipe

This is a picture of a plate of Slow Cooker Mexican Beef with a side of flour tortillas and a lime wedge.

Slow Cooker Mexican Beef Recipe

Tender slow cooker Mexican beef braised in warm spices, citrus, and tomatoes. Easy, flavorful, and perfect for tacos, burritos, nachos, and weekly meal prep!

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Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings: servings

Calories: 317kcal

Author: Ruth Truett

Equipment

Ingredients

Spice Rub

1½ tablespoon chili powder
1½ tbsp smoked paprika
2 teaspoon granulated garlic
2 teaspoon granulated onion
2 teaspoon dried oregano
2 tsp kosher salt
1 teaspoon ground coriander
1 teaspoon fresh ground pepper

The Beef

2-3 lb chuck roast
1-2 tablespoon olive oil
1 cup beef or chicken broth
¾ cup orange juice
1 medium yellow onion, cut into chunks
5-6 cloves garlic I leave the cloves whole and them smash them after cooking.
2 bay leaves
juice of 1-2 limes
14 oz can crushed tomatoes
kosher salt and fresh ground pepper, to taste

Instructions

The Spice Mix

Mix all of the dried herbs and spices together. Coat the outside of the chuck roast with the spice mix.

Searing

In a skillet on medium-high heat or using the high sauté function on your slow cooker, add a healthy drizzle of olive oil to the skillet and sear the seasoned beef on all sides.
Use the beef broth to deglaze the pan or slow cooker. If using a separate skillet, add this broth mixture to the slow cooker.

The Beef

Place the chuck roast into the slow cooker with the remaining ingredients.
Cook on low for 8 hours.
Shred the beef with a fork and enjoy!

Notes

Slow Cooker: 8 hours on low, 4-6 hours on high.

Instant Pot: High Pressure for 1 ½ hours. Natural release.

Dutch Oven: Follow instructions as above. 250° oven for 6-8 hours or until tender.

Nutrition

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