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Close-up of tender Mexican shredded beef with onions and peppers, garnished with fresh cilantro, served in a colorful patterned bowl.
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Mexican Shredded Beef
Prep Time
10 mins
Cook Time
8 hrs
 
Course: Main Course
Servings: 8
Calories: 329 kcal
Ingredients
  • 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
Instructions
Assembly instructions:
  1. Place all ingredients into a large freezer bag.
  2. Remove excess air, seal and freeze.
Cooking instructions:
Slow Cooker:
  1. Thaw.
  2. Add bag contents to the slow cooker and cook for 8 hours on low or 4 hours on high.
  3. Shred meat before serving.
Instant Pot:
  1. Thaw.
  2. Add bag contents to the instant pot.
  3. Cover and seal.
  4. Cook at high pressure on Manual for 50 minutes.
  5. After 50 minutes, allow 10-15 minutes of natural release and then do a quick release.
  6. Shred meat before serving.
  7. Serve in flour tortillas with taco fixings.
Recipe Notes

If you’re planning to use this recipe in an instant pot, cut the roast into four equal chunks for more even cooking.