Wednesday, June 19, 2013

Best Mexican Style Shredded Beef (Slow Cooker)

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I know... trust me!!

My good foodie friend Dan hooked me up with this recipe that he wanted to do over the weekend.  He shared the link with us and upon first review of the recipe it sounded really good.  Dan shared that the reviews were mixed and he was going to make this certain "reviewers" version of the recipe.  So I waited with abated breath for my friend Dan's review.  He said it was "very good", but he could not feel his lips for the lack of a better word, and that it was quite fatty.  

"Hmmmm, what to do, what to do"?  I asked myself, since I had purchased a nice chuck roast to make for hubby on his special day! Well, there is only one thing to do here I told myself, "revamp it girl".  So I did!  *grinning from ear to ear*  I kept to the original recipe but I altered the *heat index* for the sake of a better word.  An "atomic explosion in your mouth without any flavor", just didn't seem to appeal to me...  

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What I ended up with was an absolutely mouth watering, delectable  best ever Mexican shredded beef ever!  It's succulent, moist, spicy without being overwhelming and seasoned just beautifully...
This freezes beautifully for up to 3 months as well, so you can make 2 or more meals from one very easy recipe.  Did I mention a delicious recipe?  I didn't?  

Ready for this very ultra simple recipe?

Here we go;

Prep time:  20 minutes
Cook time: 8-9 hours (slow cooker)

Serves: 8-10

3.5 - 4lb Chuck Beef Roast
1 large onion, diced
1 bell pepper, diced (I used green)
4 Oz can of diced green chilies (undrained)
1 jalapeno sliced, with seeds
1-1/2 to 2 tsp Adobo with pepper seasoning, or salt
3 Oz Hot sauce (I used Cholula)
1 heaping tsp of beef base (or 2-3 beef bouillon cubes)
2 tsp cumin powder
1 tsp black pepper
2 tsp chili powder
2-1/2 tsp garlic powder
1 tsp dried oregano
2 bay leaves
3 tbsp olive oil
Water *enough to cover the roast*

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-Season beef roast with 1/2 tsp Adobo (or salt) along with 1/2 tsp of black pepper, on one side only, set aside.

-In a large saute pan add the olive oil, let heat to high and add the chuck roast seasoned side down, sear till nicely brown.

-As chuck roast is searing, season the top side with the other half of black pepper and another 1/2 tsp of Adobo.  Once the chuck roast has been browned nicely place in slow cooker.

-Add the remaining ingredients and enough water to just cover the chuck roast and cook on HIGH for 6 to 6-1/2 hours.

-Remove chuck roast from slow cooker and place on plate to cool.  Take the entire inside liner of your slow cooker (or if you have a non-removable pan, pour into a large bowl) of the sauce and refrigerate for 30 - 40 minutes.

-While the sauce is in the refrigerator, shred the meat using two forks and remove any excess fat.  Set aside.

-Check on the sauce, making sure it's cool, then freeze the entire pan/bowl for 15 minutes.  This will ensure that a nice "fat layer" develops so you can literally pull it out like this.  By the way, this is the hot sauce I used as well...

-A lot of fat right?  I know... that's why we remove it!  Fish out the   bay leaves at this point, wave to them, blow them kisses they have done a wonderful job, discard. 

-Add the now shredded beef back into the de-fatted broth and turn it on low for 1.5 hours.  This will make that shredded beef moist and succulent and just full of flavor!  Trust me, you will not be able to keep your fork out of the slow cooker... "Oh wait, that's me"!  *what*?

-At the end of 1.5 hours, using tongs, take a good portion of the meat and add to a medium saute pan.  Add a few ladle fulls of the sauce along with the vegetables into it.  Simmer till almost all the broth has evaporated.  Turn off heat.

Now we are ready to serve onto your favorite flour tortillas as tacos, burritos, or over rice.  Your family will thank you, your friends will thank you, heck I will be over your house in just two shakes as well.  You know, friends support friends and all...

The best ever shredded and easy Mexican style meat you will ever taste!!

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I told you it was easy...
This recipe was shared with Kitchen Dreaming, Slow Cooker Linky Party.

Till next time!!

Dishin with Didi


  1. I am a sucker for Mexican Didi! This is a sure winner!

    1. Very easy as you can see my friend!!

  2. Thanks, Didi. I think I'm going to make this on Saturday and offer people either taco salad or soft tacos.

    1. Laurie I know you and your guests will love it. Please come back and let me know!! ♥

      I deleted the duplicate comment, I hope that was okay!!

  3. This comment has been removed by a blog administrator.

  4. This looks great - I'm going to try it!

    1. I hope you enjoy it as much ad we did!! My girls can't do a lot of spicy, do the brined jalapeños worked wonders for us on the tortillas!

  5. Yowza!!!!! This sounds wonderful!!!! DEFINITELY a must try .... thanks for sharing!!

    1. So very easy my friend and delicious...
      Thank you!

  6. Yum! This looks fantastic! So what I would eat... A LOT of!

  7. I am drooling my friend and it's only 9:30 am here! Spread foodie love for ya and will be sharing on Meal Planning Maven too!

    1. Thank you so much my friend Linda!! <3

  8. I know my daughter and I will Love this..heck I would even venture to say the hubs would like this pot of yumminess..must make soon!!!..thanks for sharing this,Didi!!!..I am lovin your recipes and your sense of rock!!!

    1. Thank you so much Maggie! I hope you and your daughter enjoy this dish as much as we did!!