Slow Cooker Chipotle Shredded Beef Recipe

A tan plate full of rice, beans, beef, and Mexican toppings with forks and extra toppings on on the sides.

5 from 2 votes

Slow Cooker Chipotle Shredded Beef Recipe

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. 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!

Prep Time15

Cook Time8

Total Time8 15

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 576kcal

Author: Misty

Equipment

Slow Cooker
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

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!

Storage: 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.

Reheating instructions: Reheat a single serving of meat in the microwave for 60-90 seconds, or until warmed through. To reheat a large amount, use a pot on the stove over medium-low heat, stirring occasionally until it is warmed through. Make sure to include some of the cooking liquids when you reheat to keep it moist (the liquids tend to fall to the bottom of your container and thicken up when refrigerated; just scoop some out and add to the meat before reheating).

Freezer instructions: Store in a freezer bag or a freezer-safe airtight container. Freeze for 1-3 months. Thaw at room temperature for several hours or in the fridge overnight. Reheat as directed above.

Nutrition