Mexican Shredded Beef
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This Mexican Shredded Beef is a fan favorite here! Keep scrolling to see what our fan club says about it. The bold and smoky flavors with the tender meat will soon be on repeat in your home, too!

Here’s what some of our Freezer Meal 101 Club members shared about this recipe.
Ridiculously good and it makes a large amount. We all loved it! – Christie, Freezer Meals 101 Club Member
This recipe is delicious. I made quesadillas with leftovers. Even had some to throw in freezer for another day! Wouldn’t change a thing. – Linda, Freezer Meals 101 Club Member
We agree with you, Linda, we wouldn’t change a thing about this recipe either.

Mexican Shredded Beef Recipe
Ingredients
- 3 lb. beef chuck roast
- 1 onion, sliced
- 4 cloves of garlic, minced
- 4 oz. green chilies
- 2 Chipotle peppers in adobo sauce, chopped
- 1/2 cup beef broth
- 2 Tbsp. apple cider vinegar
- 1/4 cup lime juice
- 1 Tbsp. cumin
- 1 Tbsp. oregano
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
Assembly Instructions:
- If you’re planning to use this recipe in an Instant Pot, cut the roast into four equal chunks for more even cooking.
- Place all ingredients into a large freezer bag.
- Remove excess air, seal, and freeze.

Cooking instructions:
- Slow Cooker: Thaw. Add bag contents to the slow cooker and cook for 8 hours on low or 4 hours on high. Shred meat before serving.
- Instant Pot: Thaw. Add bag contents to the Instant Pot. Cover and seal. Cook at high pressure on Manual for 50 minutes. After 50 minutes, allow 10-15 minutes of natural release and then do a quick release. Shred meat before serving.
- Serve in flour tortillas with taco fixings.

What to Serve with This Recipe
This Mexican shredded beef pairs nicely with any Mexican-themed dish like tacos, tostadas, burritos, taco bowls, quesadillas, fajitas, rice bowls, or anything else you can think of.
For sides, you can include Elote (Mexican street corn – grilled corn with cotija cheese, chili powder, and lime), pico de gallo, or fresh salsa, guacamole & tortilla chips, mango or pineapple salsa.

For more recipe ideas like this one, check out our Cheeseburger Quesadillas, Bahn Mi Meatball Sandwiches, or switch things up with our Chorizo Sweet Potato Skillet.

- 3 lb. beef chuck roast
- 1 onion sliced
- 4 clove garlic minced
- 4 oz. green chilies
- 2 chipotle peppers in adobo sauce chopped
- 1/2 cup beef broth
- 2 Tbsp. apple cider vinegar
- 1/4 cup lime juice
- 1 Tbsp. cumin
- 1 Tbsp. oregano
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
-
Place all ingredients into a large freezer bag.
-
Remove excess air, seal and freeze.
-
Thaw.
-
Add bag contents to the slow cooker and cook for 8 hours on low or 4 hours on high.
-
Shred meat before serving.
-
Thaw.
-
Add bag contents to the instant pot.
-
Cover and seal.
-
Cook at high pressure on Manual for 50 minutes.
-
After 50 minutes, allow 10-15 minutes of natural release and then do a quick release.
-
Shred meat before serving.
-
Serve in flour tortillas with taco fixings.
If you’re planning to use this recipe in an instant pot, cut the roast into four equal chunks for more even cooking.
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