This Mexican Shredded Beef recipe is the perfect dump-and-go crockpot meal! You’ll love how versatile this freezer-friendly, low-carb dinner idea is. Instant Pot instructions included if you’re in a rush!

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! 

 

Becoming the “hosting house” for the family means that I need a good stash of easy dinner recipes that will feed a crowd. We’ve realized that meal prepping a ton of meat, then letting everyone make their own sandwiches (worked great with this Smoked Pulled Pork), tacos (like our Mississippi Chicken Tacos), or loaded baked potatoes (made even better with BBQ Chicken). That’s how this Mexican Shredded Beef recipe was born!

After testing different seasonings and searing vs. not-searing, I’ve got the easiest shredded beef recipe to share. We’ve had this in SO many different ways; I included a long list of meals you can make with this so you’ll never feel like you’re eating the same leftovers every day. I even tested it in the Instant Pot, so you can make it in about an hour if you don’t have all day!

Why you will love this shredded beef:

  • It’s freezer-friendly, so you can make a double batch to meal prep for later.
  • You can make SO many things with this (tacos, sandwiches, salad, enchiladas, etc.) so you won’t feel like you’re eating leftovers every day!
  • Slow cooker or Instant Pot will work, so you have options even if your schedule changes.
  • It’s keto-friendly, low-carb, gluten-free, dairy-free, egg-free, and nut-free so the whole family can enjoy it!
shredded beef in a slow cooker with two forks
closeup image showing juicy mexican shredded beef

Ingredients for Shredded Beef Recipe

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, anything that likes a low-and-slow cook. We’ve used a beef chuck roast and sirloin cap.
  • Spices: chili powder, paprika cumin, oregano garlic powder, onion powder, bay leaves, salt and pepper
  • Pantry Staples: Beef broth, Tomato Paste, and Worcestershire Sauce
  • Vegetables: onion, garlic, jalapeños

How do you make Slow Cooker Shredded Beef?

seasoned beef chuck roast in a slow cooker with onion, jalapeno, garlic, and tomato paste
juicy, tender beef chuck roast cooked in a slow cooker for mexican 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 meat if desired (this step is optional).
  2. Add the beef to a slow cooker and the quartered onion, garlic, and jalapeños. Combine the beef broth, tomato paste, and Worcestershire sauce. Pour the sauce into the slow cooker (be mindful not to pour directly on the beef because that will 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?

  1. Turn Instant Pot sauté function to high, then add a tablespoon of olive oil or butter to the pot.
  2. Once oil is hot, place the spice-rubbed beef into the pot and sear on each side until browned.
  3. Turn sauté function off. Add in onion, garlic, and jalapeno. Separately, mix together the broth, tomato paste, and Worcestershire sauce. Pour this into the Instant Pot.
  4. Seal the pressure cooker and cook for 15 minutes per pound (example: 2.5 pound roast would cook 37 minutes). Once the pressure cooking cycle ends, allow pressure to naturally release for 10 minutes before gently opening the valve to release any remaining pressure.
  5. Shred and serve.

How to Serve Shredded Beef

  • Tacos – Make shredded beef tacos your favorite tortillas (like these zucchini tortillas if you’re gluten free & low carb). Top with crumbled cotija, chopped cilantro, diced red onion, and tomatillo salsa.
  • Enchiladas – Use this as the filling for the best shredded beef enchiladas with homemade enchilada sauce! Use the beef instead of the chicken in this sour cream enchiladas recipe.
  • Sandwiches – Instead of a French Dip, make a Mexican Dip! Shredded beef sandwiches with melted cheddar and sliced avocados would be delicious dipped in the au jus from the crockpot. It’d also make a great open-faced sandwich on a keto chaffle.
  • Tostadas – Easy shredded beef tostadas are perfect for crunch lovers! Fry your corn tortilla until crisp, then spread with refried beans and top with beef, shredded lettuce, and diced tomatoes.
  • Burrito Bowl – Pack beef with your preferred rice (cauliflower rice if you’re low-carb), black beans, corn, tomatoes, lettuce, and cilantro. Drizzle with jalapeno ranch for extra flavor.
  • Salad – Serve over crunchy lettuce with juicy tomatoes, shredded cheese, creamy avocado, and crispy tortilla chips. Eat it in a little chaffle bowl for a more filling keto meal!
Mexican Shredded Beef in a crockpot

Storage and Reheating

  • Fridge: Store in an airtight container with all the juices in the refrigerator for up to 3-4 days.
  • Freezer: Cool completely, then transfer to freezer-safe container or bag. Freeze flat, enjoy within 3 months for the best texture.
  • Reheating: Microwave meat with a bit of the juice at 50% power, stirring between each 1-minute blast. You can reheat from frozen, but you’ll get the best texture if you let it thaw overnight in the fridge.

Tips, Suggestions, and Shredded Beef Variations

  • Want to make it spicy? Use additional jalapenos, mix a teaspoon of cayenne into the spice rub and broth mixture, or stir in hot sauce to meet your heat preference.
  • What if it’s tough? If your meat is tough, it just hasn’t cooked long enough (or your heat is up too high, but that’s why low & slow is best). Just keep it on low and give it more time.
  • Want it more fajita style? Slice up a couple bell peppers and add those to the slow cooker. This works great to bulk up the recipe for a crowd.

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More Easy 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
Make the juiciest shredded beef with this easy slow cooker recipe! This low-carb crockpot beef is perfect for shredded beef tacos, enchiladas, sandwiches, and more.
4.45 from 63 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

Equipment

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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