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Shredded Mexican Beef


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Rate this recipe 4.3/5 (17 Votes)


  • 1 (4 pound) beef bottom round roast or other lean roast
  • 2 teaspoons ground black pepper
  • 1 large onion, diced
  • 1 (7 ounce) can chopped green chilies
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
  • 1 cube beef bouillon


Adapted from


Step 1

1.Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chilies, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.

2.Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.

3.Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.


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