What cut of beef is best for shredding in a slow cooker?

The best cut for shredding is chuck roast (also called beef shoulder roast). It’s well-marbled, which means it becomes incredibly tender and juicy after slow cooking. This makes it ideal for creating authentic carne deshebrada or barbacoa beef without the need for complicated prep.

Can I make this Mexican shredded beef without pickled jalapeños?

Absolutely. While pickled jalapeños add a tangy, spicy kick, they’re totally optional. You can substitute them with mild green chiles for less heat or skip them altogether if you prefer a milder dish. However, they do infuse the broth with great depth if you're aiming for true Mexican barbacoa flavor.

How long does it take to cook beef barbacoa in a slow cooker?

On LOW , it takes about 8 to 9 hours to cook to tender, shreddable perfection. On HIGH , it takes around 5 to 6 hours , but the low setting is best for that classic, fall-apart texture found in traditional beef barbacoa recipes .

How should I store leftover shredded beef?

Store leftovers in an airtight container in the fridge for up to 4 days . For longer storage, divide into freezer-safe containers or bags and freeze for up to 3 months . Reheat in a skillet or microwave with a splash of broth to revive its juicy texture.

What can I serve with slow cooker Mexican shredded beef?

Classic pairings include Mexican rice , refried or black beans , guacamole , and corn tortillas . You can also serve it over nachos, stuff it in burritos, or build a taco bowl. For modern twists, try it with roasted sweet potatoes, cabbage slaw, or even cheesy casseroles.

Is this beef barbacoa spicy?

It has a mild to moderate heat level, depending on the amount of pickled jalapeños used. For a spicier kick, increase the jalapeños or add hot sauce. For a milder version, stick to ¼ cup or omit them altogether.

How to Make Juicy 5-Ingredient Slow Cooker Mexican Shredded Beef?

Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Cuisine: Mexican
Ingredients: 2.5 pound beef shoulder roast or chuck roast; 2 tablespoons beef fajita seasoning; 15 oz can fire-roasted crushed tomatoes; 2 tablespoons ranch seasoning; 1/4 to 1/2 cup pickled jalapeño slices (adjust to taste)

Description

This 5-Ingredient Slow Cooker Mexican Shredded Beef is juicy, flavorful, and effortlessly delicious. With just a handful of ingredients, it’s perfect for tacos, burritos, bowls, or nachos—set it and forget it!

Ingredients

Units Scale

2.5 pound beef shoulder roast or chuck roast
2 tablespoons beef fajita seasoning
15 oz can fire-roasted crushed tomatoes
2 tablespoons ranch seasoning
1/4 to 1/2 cup pickled jalapeño slices (adjust to taste)

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Instructions

Place the beef roast in the slow cooker.
Sprinkle the beef fajita seasoning and ranch seasoning evenly over the meat.
Pour in the fire-roasted crushed tomatoes.
Add the pickled jalapeño slices on top, using more or less depending on spice preference.
Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is fork-tender.
Shred the beef directly in the slow cooker using two forks and mix with the juices.
Serve warm in tacos, burrito bowls, or over rice.

Notes

Use a well-marbled roast for the juiciest results.
Make it spicier by adding more jalapeños or a dash of hot sauce.
This dish freezes well and is great for meal prep.

Nutrition

Serving Size: 1/6 of recipe
Calories: 330
Sugar: 3g
Sodium: 780mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 28g
Cholesterol: 90mg