Slow Cooker Shredded Mexican Beef

Slow Cooker Shredded Mexican Beef


Servings 4
Time Needed Prep
Ingredients 13
Difficulty Easy

Rating (click to rate)

3.9 based on 60 ratings.


  • 1000 g Roasting Beef
  • 1 tbsp Oil
  • 4 Cloves Garlic
  • 1 Onion
  • 1/2 tbsp Tomato Paste
  • 3/4 cup Beef Stock
  • 1/2 tsp Parsley
  • 2 tsp Chilli Powder
  • 1.5 tsp Cumin
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Oregano
  • 1 Tin Red Kidney Beans optional

Nutrition Information

Qty per
399g serve
Qty per
Energy 935cal 234cal
Protein 46g 11g
Fat (total) 74g 19g
 - saturated 28g 7g
Carbohydrate 24g 6g
 - sugars 6.3g 1.6g
Dietary Fibre 8.7g 2.2g
Sodium 417mg 105mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Slow Cooker Shredded Mexican Beef

Slow Cooker Shredded Mexican Beef, throw the meat and ingredients in and forget for hours. It always comes out so tender. Well here is a take on the traditional mince burritos, using roasting beef. Enjoy!

Best of all, you can cook it in bulk and freeze it into meal-size portions so you can enjoy shredded Mexican Beef at any time!

Roasting Beef:  This can be any cut of the following styles:

  • sirloin

  • gravy beef

  • rolled rib roast

  • blade

  • chuck

  • brisket

Any beef that is cheaper and needs to be cooked over a longer period of time is the best.  Personally I’m a fan of gravy beef, even though it does have a higher fat content, it has a beautiful flavour and doesn’t seem to taste dry like other beef roasts.

Other Ways to Serve Shredded Beef:

  • On a baked potato with coleslaw and cheese

  • Have it on bread rolls with gravy.

  • Serve it on pizza with feta cheese and pumpkin


  1. Season the beef with salt and pepper and brown (in a large frypan or in your slowcooker if it has the function). Once browned all over, place into the slowcooker.

  2. Lightly fry the onion in the same pan, then add the garlic and tomato paste, then the stock and the spices.

  3. Add this mixture to the slowcooker, making sure you get all remaining bits out of the pan.

  4. Cook on low for 8 hours then take out the beef and pull apart with a fork.

  5. Return meat to the slowcooker, add red kidney beans (optional) and mix well.

  6. Slowcooker Shredded Mexican Beef is suitable for freezing.  Allow the meat to cool before 3/4 filling a ziplock bag.  Freeze for up to six months.

  7. This is perfect for Mexican meals such as tacos, burritos, nachos or quesadillas. Also fantastic served on bread rolls, or for a healthier version, serve on steamed cabbage.


Untitled 2 | Stay at Home

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

Ask a Question

Close sidebar