If you need a new dump and go Crock Pot dinner, this Chipotle Shredded Beef Recipe is just for you! It's perfectly juicy and tender with a delicious smoky-sweet flavor coming through in every bite. Like many in our chuck roast recipes collection, it's made with simple pantry ingredients, 15 minutes of hands-on time, and minimal cleanup.
Serve up this chipotle beef on tacos, Mexican bowls, burritos, and more! Plus we include make ahead, freezing, and reheating tips so you get the most out of every meal!
Cooking a chuck roast in the crock pot is the ultimate hack for a hearty, home-cooked meal that the whole family loves. This chipotle beef recipe uses the same technique we've mastered over the years, but it's something different to do with chuck roast if you're bored of the same old.
If you like this recipe, I highly recommend trying our Mexican Shredded Beef Tacos Recipe or this Slow Cooker Pot Roast recipe, which is the most popular recipe we've ever published!
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Why this recipe is great
- It's really flavorful! Nothing boring about it.
- It's versatile. You can use it in all kinds of creative ways (check out our list a little further down in the post).
- It's incredibly easy to make. If you have 15 minutes, you have dinner and very few dishes.
- It's make-ahead and freezer friendly. Whether you planned it or just have leftovers, it's a great meal prep option.
Ingredients for chipotle chuck roast
The ingredients are super simple for this recipe. The key is to use quality seasonings to yield the best flavor.
- Brown sugar: I used light brown sugar, but dark would work as a substitute.
- Chipotle chili powder: We accidentally showed chili powder in the photo, but it's crucial to use chipotle chili powder. It adds a similar flavor as chipotle peppers in adobo sauce.
- Paprika: I used regular paprika, but smoked paprika would also be good.
- Onion powder: Any brand you like will work well.
- Dried oregano: You could also use dried Mexican oregano.
- Kosher salt and ground black pepper: We almost exclusively use kosher salt.
- Garlic powder: Any brand works here as well.
- Chuck roast: Look for a piece of meat that is a nice red color and marbled with fat all throughout. Avoid meat that is turning brown or has an off-putting smell as it is likely beginning to turn.
- Olive oil: You can also substitute this with avocado oil, but I don't suggest canola oil.
- Onion: A yellow onion or sweet onion are the best choices for this recipe.
- Garlic: You can mince it yourself or buy it pre-minced (I typically do that just for the sake of saving time).
- Beef broth: Use a can, carton, or some hot water and a bouillon cube.
- Fire roasted diced tomatoes: The fire roasted adds extra flavor, so I don't suggest substituting. But you can use regular diced tomatoes in a pinch.
Helpful tools for making this recipe
How to make chipotle shredded beef
I always buy chuck roast when it is on a good sale, then freeze it. If your meat is frozen, make sure to thaw it fully before starting this recipe, which will take several hours at room temperature or at least 24 hours in the fridge.
Start by combining the spices and sugar in a bowl, then season the roast generously on all sides with half of the mixture. Save the second half for later.
Heat the oil in a large skillet over high heat. You can use a cast iron skillet or non-stick. Sear the roast for 2-3 minutes on each side until it's golden brown and a crust is formed.
Place the roast in a crock pot, then reduce the heat to medium. Add the remaining oil and saute the onion for 3 minutes. Add the garlic for 1 more minute, until it is fragrant.
Add the beef broth, remaining seasonings, and canned tomatoes. Let it simmer for about a minute, using a wooden spoon or spatula to scrape up the brown bits from the bottom of the pan.
Pour the liquid into the slow cooker. Cook the meat on low for 8-10 hours, or bump it up to high for 4-4.5 hours.
Once the meat is fall-apart tender, pull it out and remove any large fatty sections. Then shred it into small pieces using two forks.
Pro tip: Strain the chunky bits out of the juices in the crockpot, then toss the chipotle beef back in. The juices will add tons of flavor!
How to serve chipotle shredded beef
My favorite thing about this meal is that it's incredibly versatile. Here are some things you could use it in, with all your favorite toppings - cheese, sour cream, cilantro, hot sauce, and a squeeze of lime!
- Tacos with corn or flour tortillas
- Mexican bowls or burrito bowls
- Taco salad
- Enchiladas with this tasty green enchilada sauce
- Smothered Burritos
- Baked Crunchy Tacos
- Pulled Beef Sandwiches
Storage and freezing instructions
Store leftover meat with the juices in an airtight container in the fridge for 3-4 days. The juices will help it stay moist when you reheat it.
To freeze cooked pulled beef, store it in a freezer bag or a freezer-safe airtight container. Freeze for 1-3 months, then thaw completely before reheating.
FAQ
Chuck roast is my favorite choice because it is well-marbled, which keeps it tender and juicy. However, you could substitute with a rump roast, top round, or bottom round.
No, you should always thaw your meat before you cook it in the slow cooker. According to the USDA, cooking meat from frozen can lead to potential bacteria, longer cooking times, and uneven cooking.
Yes! When you cook it low and slow the tough fibers and connective tissue break down, causing it to shred easily. Even better, the fat will also break down and make it wonderfully moist.
Tips and tricks
- Cooking on low makes it the most tender, but high works well too!
- If it is not quite tender enough after cooking, just add another 30-60 minutes of cooking time. It will get there soon.
- Once it is shredded, it will hold well on the “keep warm” setting for a few hours.
- Don't skip the step of straining the juices and stirring it back in. It allows the meat to soak up tons of flavor!
- Be careful with the sauce - it stains if it splashes!
Sides to serve with shredded chipotle beef
More beef recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Slow Cooker Chipotle Shredded Beef Recipe
Equipment
- 12 inch skillet cast iron, stainless steel, or non-stick
Ingredients
Chipotle Beef
- ¼ cup brown sugar
- 2 tablespoon chipotle chili powder
- 1 tablespoon paprika
- 2 teaspoon onion powder
- 2 teaspoon dried oregano
- 2 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 3-4 lb chuck roast
- 3 tablespoon olive oil divided
- 1 medium yellow or sweet onion diced
- 2 tablespoon garlic minced
- 14-15 oz can beef broth or 1.5 cups of water with 1.5 teaspoon of beef bouillon powder
- 14.5 oz can fire roasted diced tomatoes
For serving:
- 12-18 corn or flour tortillas optional
- Lettuce, tomato, shredded cheese, salsa, sour cream, avocado optional
- Rice or beans optional
Instructions
- Combine the brown sugar and seasonings in a small bowl. Sprinkle half of the mix onto both sides of the chuck roast - save the remaining half of the seasoning mix for later.¼ cup brown sugar, 2 tablespoon chipotle chili powder, 1 tablespoon paprika, 2 teaspoon onion powder, 2 teaspoon dried oregano, 2 teaspoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon pepper, 3-4 lb chuck roast
- Heat a large skillet over high heat with 2 tablespoon of the oil. Once hot, sear each side of roast for 2-3 minutes until a golden brown crust is formed. Remove and place in a 6 qt or larger slow cooker.3 tablespoon olive oil
- Turn the empty skillet to medium heat. Add the remaining 1 tablespoon olive oil. Add the onion and saute for 3 minutes, stirring often. Then add the garlic and saute for 1 minute. Add the beef broth, remaining seasoning mixture, and can of tomatoes. Simmer for about 1 minute, scraping any brown bits off the bottom.1 medium yellow or sweet onion, 2 tablespoon garlic, 14-15 oz can beef broth, 14.5 oz can fire roasted diced tomatoes
- Pour the broth and tomato mixture over the roast in the slow cooker. Cook on low for 8-10 hours or high for 4-4.5 hours, or until it falls apart easily when prodded with tongs or forks.
- Once ready, use tongs to move it onto a cutting board. Use two forks to gently remove any large chunks of fat. Then use the forks to pull the meat apart into bite sized shreds.
- Strain the chunky bits out of the remaining cooking liquids, then stir the meat and liquids back together in the slow cooker. Serve as tacos, bowls, or salads with your toppings of choice.12-18 corn or flour tortillas, Lettuce, tomato, shredded cheese, salsa, sour cream, avocado, Rice or beans
Notes
- Cooking on low makes it the most tender, but high works well too!
- If it is not quite tender enough after cooking, just add another 30-60 minutes of cooking time. It will get there soon.
- Once it is shredded, it will hold well on the “keep warm” setting for a few hours.
- Don't skip the step of straining the juices and stirring it back in. It allows the meat to soak up tons of flavor!
- Be careful with the sauce - it stains if it splashes!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Lee says
Easy and flavorful!
Danielle says
We agree! So happy to hear that you enjoyed it!