Description
A flavorful Mexican shredded beef recipe cooked low and slow in a slow cooker, featuring tender chuck roast infused with a blend of spices, tomato paste, orange juice, and apple cider vinegar. Perfect for tacos, burritos, nachos, or rice bowls, this dish is simple to prepare and yields fall-apart tender meat that’s bursting with authentic Mexican flavors.
Ingredients
Scale
Beef and Marinade
- 3 pounds chuck roast
- 1 tablespoon olive oil
- 1/4 cup tomato paste
- 1 cup beef broth
- 1/4 cup orange juice
- 2 tablespoons apple cider vinegar
- 1 bay leaf
Spices and Aromatics
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Sear the Chuck Roast: Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3–4 minutes per side. This step locks in flavor and creates a rich crust.
- Prepare the Slow Cooker: Transfer the seared roast to the slow cooker, creating a foundation for slow cooking.
- Sauté Aromatics and Spices: In the same skillet, add chopped onion and minced garlic and sauté until softened, about 3 minutes. Add chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir for 30 seconds to bloom the spices and deepen their flavors.
- Add Liquids and Simmer: Stir in tomato paste, beef broth, orange juice, and apple cider vinegar. Bring this mixture to a simmer, allowing the flavors to meld and the tomato paste to integrate fully.
- Combine and Cook: Pour the simmered liquid mixture over the roast in the slow cooker. Add the bay leaf, cover, and cook on low for 8 hours or until the beef is fall-apart tender.
- Shred and Serve: Remove the bay leaf. Using two forks, shred the beef directly in the slow cooker and mix it back into the cooking juices for maximum flavor before serving.
Notes
- Perfect for tacos, burritos, nachos, or rice bowls.
- Leftovers can be frozen for up to 3 months.
- For extra flavor and texture, sear the shredded beef in a hot pan before serving.
