This Easy Slow Cooker Mexican Beef is super simple and full of flavor! Just toss some beef, spices, and veggies in a slow cooker and let it do all the work for you.
You’ll love how tender the beef gets and how it makes your kitchen smell amazing! 🌮 I like to serve it in tacos with fresh toppings for a fun meal. It’s a family favorite!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking because it becomes super tender. If you’re looking for a leaner option, you can swap it for beef brisket or flank steak.
Onion: I use yellow onions for their sweet flavor when cooked. If you’re in a pinch, red onions or shallots work too, but they can change the taste a bit!
Garlic: Fresh garlic is great, but if you’re out, you can use 1/2 teaspoon of garlic powder for each clove. Keep in mind it won’t be as strong.
Diced Tomatoes with Green Chilies: This adds a nice kick! You can substitute with regular diced tomatoes and add a diced jalapeño for some heat if you like it spicy.
Beef Broth: Any beef stock will do here, but vegetable broth is a solid substitute if you’re looking for a non-meat option.
How Do You Ensure the Beef is Tender and Flavorful?
To get the most tender beef, it’s important to sear it first. This browning step enhances the flavor wonderfully. If you’re short on time, you can skip it, but I highly recommend it for the best taste!
- Heat the oil before adding the beef; this helps get a good crust.
- Don’t overcrowd the pan; do it in batches if necessary.
- Slow cooking is key here, so let it go low and slow for that melt-in-your-mouth texture.
Once the cooking time is done, shred the beef gently and mix it back into the juices. This will soak up even more flavor! Enjoy serving it in warm tortillas for a hearty meal!
Easy Slow Cooker Mexican Beef
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup beef broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
- Tortillas, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and then 7-8 hours to cook on low or 4-5 hours on high in the slow cooker. Perfect for a busy day when you want a delicious meal waiting for you in the evening!
Step-by-Step Instructions:
1. Searing the Beef:
Start by heating the olive oil in a skillet over medium-high heat. Add the beef chunks to the skillet and sear them until browned on all sides, about 2-3 minutes per side. This helps lock in all those yummy flavors! If you’re in a hurry, you can skip this step, but I really recommend it for the best taste.
2. Preparing the Slow Cooker:
In your slow cooker, place the sliced onion and minced garlic at the bottom. These will add great flavor to the meat as it cooks!
3. Adding the Beef:
Carefully add the browned beef chunks on top of the onions and garlic. Make sure everything is nicely layered.
4. Mixing in the Sauces:
In a separate bowl, combine the diced tomatoes (with the green chilies), beef broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir this mixture well to blend all the spices together.
5. Combining Everything:
Pour the tomato and spice mixture over the beef in the slow cooker, ensuring it’s all well covered.
6. Cooking:
Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours, until the beef becomes tender and easily shreds with a fork.
7. Shredding the Beef:
Once cooked, remove the beef from the slow cooker and shred it using two forks. It should fall apart easily! Return the shredded beef to the slow cooker and stir it back into the juices.
8. Adding Freshness:
Stir in the lime juice to brighten up all those rich flavors. It makes a big difference!
9. Serving:
Serve the delicious Mexican beef in warm tortillas, and if you like, top with fresh cilantro, avocado, sour cream, or cheese. Enjoy this wonderful, hearty meal!
Happy cooking and enjoy your flavorful feast!
FAQ About Easy Slow Cooker Mexican Beef
Can I Use a Different Cut of Beef?
Absolutely! While chuck roast is ideal for slow cooking due to its tenderness, you can also use brisket or flank steak. Just remember that lean cuts may not be as flavorful or tender, so they might require a bit less cooking time.
Can I Make This Recipe Spicy?
Definitely! If you like a little heat, consider adding a diced jalapeño or using spicier diced tomatoes with green chilies. You can also increase the chili powder or add a dash of cayenne pepper to the spice mix!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the beef for up to 3 months—just thaw it in the fridge before reheating.
What Can I Serve with This Dish?
This Mexican beef is fantastic in tacos, but you can also serve it over rice, in burritos, or as a topping for nachos. Add some fresh toppings like avocado, cheese, sour cream, or salsa for a complete meal!
