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Crockpot Mexican Shredded Beef

Last week I posted in my instagram stories asking if you all prefer meal prep recipes or quick and easy recipes you can throw together. The majority of you said that you wanted quick and easy recipes to throw together… So that’s what I’m working on for you!

One of the easiest types of meals to throw together if you have a few ingredients on hand is Mexican! Who doesn’t love Mexican food? It’s usually a hit with the family-can anyone say Taco Tuesday? Save this for next Tuesday!

For this recipe, with a little prep work, you can throw everything in the crockpot and at the end of the day your house will smell incredible and you’ll have shredded beef for tacos, burrito, bowls, salad, or quesadillas! It’s enough to feed the family for a few days or freeze some of it for a week when you know life will be crazy!

Check out this post where I make a taco bowl in about a minute-talk about quick and easy! It was delicious I’ve been eating them daily! WIthout further ado check out this recipe:


  • 3.5-4lb bottom round roast (or other similar lean beef roast)

  • Salt + Pepper

  • 2 tsp avocado oil

  • 3T lime juice

  • 1 ¼ cup beef bone broth

  • 6 cloves garlic, peeled

  • 1 medium onion (½ sliced thin)

  • 3T chipotles in adobo sauce

  • 4 tsp ground cumin

  • 4 tsp dried oregano

  • 4 bay leaves


  • Trim any visible fat off of the roast (it likely won’t need much as that cut it already lean)

  • Cut the roast into 3 inch chunks. Season liberally with salt and add pepper as you’d like.

  • Use a large skillet and turn the heat on medium/high. Add in 2 tsp avocado oil and let it heat up.

  • Sear the meat on all sides in the skillet. Once done, transfer to the bottom of the crock pot. If you need to do layers just start with one layer and we will add the rest of the meat after we add the sauce.

  • Make your sauce: Into a large blender add ½ onion, lime juice, beef bone broth, garlic, chipotles in adobo, cumin, and oregano.

  • Blend until smooth.

  • Add half of the sauce to the crock pot on top of the meat. Add the remaining chunks of meat and top with the rest of the sauce.

  • Turn your crock pot to low for 10 hours.

  • If you are around about half way through cooking you can stir/move everything around to make sure it’s all incorporated but refrain from removing the lid too often. The meat will feel super tough but trust me it will get tender, be patient.

  • Once it’s done, remove the chunks of meat and shred with a fork (or my fav hack is to use a stand mixer to quickly shred).

  • At this point the meat will seem super dry (it's supposed to!).

  • Discard the bay leafs from the sauce and pour the sauce over the beef. You may want to reserve some of the sauce-I used about 3/4 of it. Add enough to make the meat juicy but not too juicy if you want to use it for things like tacos, etc.

Some of my favorite ways to enjoy this shredded beef:

Make a burrito bowl: Rice or cauli rice, black or pinto beans, shredded beef, lettuce, cilantro, tomatoes, and pickled jalapenos

Make tacos: Take your tortillas of choice, add your beef, top with cilantro, pico, onion, and shredded lettuce.

Make a salad: Bed of romaine, tomatoes, cooked peppers & onions, shredded beef, black beans, guac or avocado, and top with salsa of choice as your dressing!

The possibilities are really endless! Get as creative as you want!

NUTRITION: Makes approx 12 servings (each serving is about 4.5-5oz of meat with sauce)

207kcal: 7F/3C/34P


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