This easy Mexican Shredded Beef is naturally low carb and keto-friendly! This easy beef recipe can be made in the slow cooker or Instant Pot!

This easy Mexican Shredded Beef is naturally low carb and keto-friendly! This easy beef recipe can be made in the slow cooker or Instant Pot! 

 

Everyone loves Mexican food! Some of the most popular recipes I’ve developed on this site are my Easy Taco Mac, One Pan Cheesy Jalapeno Chicken, and my Keto Taco Soup! One thing they have in common is that delicious smokey, delicious Mexican flavor we all love! But sometimes you need  those familiar flavors you love, but with a new twist! This easy Mexican Shredded Beef

Ingredients for Mexican Shredded Beef

As always, here are the ingredients needed for Mexican Shredded Beef. For the complete recipe, just keep scrolling. For delicious, easy Shredded Beef:

  • Beef: this recipe will work for various cuts of beef. Some of the cuts we use often are a beef chuck roast, and sirloin cap
  • Spices: chili powder, paprika cumin, oregano garlic powder, onion powder, bay leaves, salt and pepper
  • Beef broth, Tomato Paste, and Worcestershire Sauce
  • Vegetables: onion, garlic, jalapeños

How do you make Slow Cooker Shredded Beef?

To make this easy Mexican Shredded Beef that is perfect for tacos, enchiladas or more you just need to follow these simple steps:

  1. Combine the spices to make a savory, smokey rub. Rub the spices on each side of the beef. Sear the beef if desired (this step is optional)
  2. Add the beef to a slow cooker, add the quartered onion, garlic and jalapeños. Combine the beef broth, tomato paste and worcestershire sauce. Pour the sauce in the slow cooker (be mindful not to pour directly on the beef and remove the spices)
  3. Cook on high for 4 hours or on low up to 8 hours, or until the beef shreds easily.

This easy Mexican Shredded Beef is naturally low carb and keto-friendly! This easy beef recipe can be made in the slow cooker or Instant Pot! 

How do you make Instant Pot Shredded Beef for Tacos?

This can easily be made in the Instant Pot. Simply turn the sauté function on. Add 1 tablespoon olive oil or butter to the Instant Pot. Place the spice rubbed beef in the pot and sear on each side until browned.

Turn the sauté function off. Add the onion, garlic and jalapeño. Lastly, add the beef broth mixture. Seal the pressure cooker and cook 15 minutes per pound. Once the pressure cooking cycle has ended allow the machine to naturally release 10 minutes.

How to serve Shredded Beef Tacos?

This Mexican Shredded Beef makes the absolute best tacos! We enjoy this recipe on soft or crunchy taco shells (low carb options are available if keto). They are especially amazing on these low carb Zucchini Tortillas, or combine with this Homemade Enchilada Sauce to make some delicious enchiladas!

How do you make Tostadas?

This beef is amazing when served on a crunchy, crispy tostada!  I love the satisfying crispiness of these tortillas and the texture they bring to any Mexican dish. To make Tostadas, pour enough of your preferred oil (we use Canola) onto the skillet to cover the bottom.

Heat the skillet to medium heat and add a corn tortilla (or a low carb tortilla if keto) Allow the tortilla to cook for 1-2 minutes, or until crispy and golden. Flip the tortilla over and allow the other side to cook for 1-2 minutes. Place on a paper towel or wire rack to cool. If you want, sprinkle a little salt on the top!

How to Store and Reheat Crock Pot Beef

If you somehow manage to save any of this meal (that was not the reality in my house!), then you can easily store and reheat it!

Be sure to keep the Shredded Beef in an airtight container, so that way you can keep all of the delicious juices soaking into the meat. Like I mentioned earlier, I would put some of the leftover liquid from the slow cooker on top of the beef to retain moisture. The beef will stay good in the fridge for 3-4 days.

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More Easy Mexican Recipes

This easy Mexican Shredded Beef is naturally low carb and keto-friendly! This easy beef recipe can be made in the slow cooker or Instant Pot! 

Get the Recipe: Mexican Shredded Beef

Prep: 10 minutes
Cook: 8 hours
Total: 8 hours 10 minutes
Yield: 6
Author: Annie Holmes
This easy Mexican Shredded Beef is naturally low carb and keto-friendly! This easy beef recipe can be made in the slow cooker or Instant Pot!
4.44 from 62 ratings
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Ingredients
 

For the Beef Rub:

  • 1 tablespoon chili powder
  • 2 teaspoons oregano
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Other Ingredients

  • 2.5 pounds chuck roast
  • 1 onion, peeled and quartered
  • 4 cloves garlic
  • 2 jalapeños, cut in half and seeds removed
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon worcestershire sauce

Instructions
 

  • Combine the spices to make a rub. Rub the spices on each side of the beef. Sear the beef in 1 tablespoon of oil in a large skillet if desired (this step is optional*)
  • Add the beef to a slow cooker, add the quartered onion, garlic and jalapeños. Combine the beef broth, tomato paste and worcestershire sauce. Pour the sauce in the slow cooker (be mindful not to pour directly on the beef and remove the spices)
  • Cook on high for 4 hours or on low up to 8 hours, or until the beef shreds easily. 
  • Shred the beef and discard the garlic, onion and jalalpenos. Drizzle the beef with the remaining sauce if desired.

Notes

Instant Pot

This can be made in a pressure cooker if desired. See post for Instant Pot instructions.
*Searing the meat: This steps does add more flavor, but it is optional. You can place the spice rubbed beef directly in the slow cooker without searing.
 
Net carbs are 1.7 g per serving
Serving: 1 cup shredded beef, Calories: 263kcal, Carbohydrates: 2g, Protein: 39g, Fat: 10.9g, Cholesterol: 139mg, Sodium: 742mg, Fiber: 0.3g, Sugar: 1.1g
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