This Easy Slow Cooker Mexican Beef is a dream for busy days! Just toss in beef, spices, and some veggies, and let the slow cooker do all the work. It’s packed with delicious flavors.
I love serving it in tacos or with rice. It’s one of those meals that makes everyone happy, and the smell while it cooks? Absolutely mouthwatering! 🌮
Key Ingredients & Substitutions
Beef Chuck Roast: This cut has great marbling, making it tender after slow cooking. If you need a substitute, brisket or round roast works too, though they may alter the flavor slightly.
Diced Tomatoes: You can use fire-roasted tomatoes for a deeper flavor, but any canned diced tomatoes will do. Fresh tomatoes can also be used; just chop them and adjust cooking time.
Green Chilies: If you want less heat, use mild green chilies. For an extra kick, try jalapeños or a can of chipotle peppers in adobo sauce.
Spices: Chili powder, cumin, and smoked paprika really enhance the flavor. If you don’t have smoked paprika, regular paprika works; just miss out on that smokiness!
Cilantro: This herb adds freshness at the end. If you’re not a fan, feel free to skip it or replace it with chopped green onions for a different twist.
How Can I Get The Beef to Be Super Tender?
The secret to melt-in-your-mouth beef lies in the cooking time and method. Slow cooking allows the meat to break down and become tender. Here are some tips:
- Choose a good amount of fat in your roast for moisture and flavor.
- Keep the lid on during cooking to maintain steam and heat.
- Let the beef rest before shredding, as this helps it to stay juicy.
- After shredding, mix the beef back with the juices for maximum flavor.
With these steps in mind, you’ll achieve delicious, tender beef every time! Enjoy your cooking!
Easy Slow Cooker Mexican Beef
Ingredients You’ll Need:
- 2 to 3 pounds beef chuck roast
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes (or fire-roasted tomatoes)
- 1 (4 oz) can diced green chilies
- 1/2 cup beef broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tbsp olive oil (for searing, optional)
- Fresh cilantro leaves for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and then you will need to let it cook in the slow cooker for 8 to 10 hours on low, or 4 to 6 hours on high. After cooking, it’s best to let it rest for a little bit before serving, making it a great meal to set and forget!
Step-by-Step Instructions:
1. Searing the Beef (Optional):
If you want extra flavor, start by heating the olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until it’s nicely browned, about 3-4 minutes per side. Once done, transfer the beef to the slow cooker.
2. Preparing the Sauce:
In a medium bowl, combine the diced tomatoes, diced green chilies, beef broth, minced garlic, chopped onion, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir until all the ingredients are well mixed.
3. Combining Everything:
Pour the sauce mixture over the beef in the slow cooker, ensuring the beef is well covered with the seasoning mix.
4. Cooking:
Cover the slow cooker and let it cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the beef is tender and shreds easily with a fork.
5. Shredding the Beef:
Once cooked, remove the beef from the slow cooker and use two forks to shred the meat into bite-sized pieces. It should shred easily; if it doesn’t, it may need more cooking time.
6. Final Touches:
Return the shredded beef to the slow cooker and stir to combine it with the sauce. Let it cook for an additional 15 to 30 minutes for the flavors to meld together.
7. Serve and Enjoy!
Serve your delicious Mexican beef hot, garnished with fresh cilantro. It’s perfect for tacos, burritos, or served over rice. Enjoy your flavorful, tender Mexican beef with the convenience of slow cooking!
FAQ for Easy Slow Cooker Mexican Beef
Can I Use Frozen Beef Chuck Roast?
Yes, you can use frozen beef, but it’s important to thaw it completely first for even cooking. The safest way is to thaw it in the fridge overnight or in cold water for a few hours. Avoid cooking it from frozen as it may not cook thoroughly.
What Can I Substitute for Beef Broth?
If you don’t have beef broth on hand, chicken broth or vegetable broth can be used as a substitute. You can also use water mixed with a couple of teaspoons of soy sauce or Worcestershire sauce to mimic the beef flavor.
Is There a Way to Make This Recipe Spicier?
Absolutely! To add more heat, consider using hot diced green chilies instead of mild ones, or add some sliced jalapeños or chipotle peppers in adobo sauce to the slow cooker. You can also increase the chili powder to suit your taste.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop over low heat. If you need to keep it longer, it can be frozen for up to 3 months. Just thaw in the fridge before reheating!
