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Mexican Shredded Beef

Tender, juicy Mexican shredded beef made with bold spices, citrus juice, and salsa verde. Perfect for tacos, bowls, and more.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3.5 lb chuck roast
  • 1 yellow onion thinly sliced
  • ¾ cup orange juice
  • ½ cup beef broth
  • 2½ tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • ½ tablespoon onion powder
  • ½ tablespoon garlic powder
  • ½ tablespoon oregano
  • ½ tablespoon salt
  • ¾ cup salsa verde
  • Tortillas and taco fixings for serving

Method
 

Make the Spice Blend
  1. In a small bowl, combine the chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt. Mix thoroughly.
Season the Meat
  1. Place the chuck roast in your slow cooker. Rub the spice mixture all over the surface of the meat, coating it evenly.
Add Onion and Liquids
  1. Layer the thinly sliced onion over and around the beef.
  2. Pour the orange juice and beef broth into the slow cooker.
Slow Cook
  1. Cover with the lid and cook on low for 7–8 hours, or until the meat is fall-apart tender.
Shred the Beef
  1. Remove the roast from the cooker and transfer it to a large dish.
  2. Use two forks to pull the beef into tender shreds.
Add Salsa Verde
  1. Return the shredded beef to the slow cooker.
  2. Stir in the salsa verde until fully combined. Let it warm through for a few minutes.
Serve and Enjoy
  1. Serve the beef in warm tortillas with your favorite toppings—like avocado, diced onion, cilantro, or queso fresco.
  2. It’s also great rolled into burritos, added to enchiladas, or spooned over rice with beans and lime wedges.