This 3-ingredient slow cooker Mexican shredded beef is the kind of set-it-and-forget-it supper that fits right into a busy farm day or a full Sunday at church. You start with a raw beef cross rib roast right in the slow cooker, add just two pantry ingredients, and let time do the work. The warm, gently spicy flavors are inspired by the simple Mexican-style shredded beef I first tasted at a church potluck years ago—tucked into tortillas and served alongside big bowls of beans and rice. It’s hearty, comforting, and so easy that your husband will think you fussed all day, when really the slow cooker did all the heavy lifting.
Serve this Mexican shredded beef piled into warm flour or corn tortillas with a sprinkle of shredded cheese, chopped onion, and a squeeze of lime if you have it. It’s also wonderful spooned over rice or mashed potatoes with a side of corn or green beans for a more Midwestern-style plate. Leftovers make great next-day lunches tucked into buns like a spicy beef sandwich, or scattered over baked potatoes with a little sour cream. A simple green salad or coleslaw on the side helps balance the richness.
3-Ingredient Slow Cooker Mexican Shredded BeefServings: 6-8
Ingredients
1 (3–4 pound) raw beef cross rib roast, untrimmed
1 (1-ounce) packet low-sodium taco seasoning mix (about 2 tablespoons)
1 cup jarred red salsa (mild or medium, your choice)
Directions
Place the raw beef cross rib roast into the bottom of a large slow cooker. It should sit flat in a single piece; no need to brown it first. If there is a thick fat cap, you can leave it on top to baste the meat as it cooks.
Sprinkle the taco seasoning evenly over the top and sides of the roast, patting it lightly so it sticks to the meat. You want the whole surface dusted with seasoning.
Pour the salsa over the seasoned roast, spreading it around so some of it drips down the sides and a little gets underneath. The roast does not need to be fully submerged; it will release plenty of juices as it cooks.
Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the roast is very tender and easily pulls apart with a fork. Longer and slower will give the most tender, shreddable meat.
When the roast is fork-tender, turn off the slow cooker or switch it to WARM. Carefully transfer the roast to a large cutting board or shallow dish, leaving the cooking juices in the slow cooker.
Use two forks to shred the beef into bite-sized pieces, discarding any large pieces of fat or gristle. The meat should fall apart easily; if it does not, return it to the slow cooker and cook another 30–60 minutes.
Return the shredded beef and any juices from the cutting board back into the slow cooker. Stir well so the meat is coated with the seasoned salsa juices. Taste and adjust seasoning with a pinch of salt if needed.
Let the shredded beef sit in the slow cooker on WARM for 10–15 minutes to soak up the juices before serving. Serve hot in tortillas, over rice, or however your family likes it best.
Variations & Tips
For a slightly smokier flavor, you can use a roasted tomato salsa or a salsa with chipotle peppers instead of plain red salsa. If your family prefers more heat, choose a medium or hot salsa, or add up to 1/2 teaspoon crushed red pepper flakes along with the taco seasoning. For a milder dish, use mild salsa and a mild taco seasoning, and you can stir in a spoonful of tomato sauce at the end to soften the spice. If you don’t have a taco seasoning packet, you can approximate it with about 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon salt, though that technically adds more ingredients to your pantry list. This shredded beef freezes well; cool it completely, then pack into freezer bags with some of the cooking liquid and freeze for up to 3 months. Reheat gently on the stove or in the slow cooker with a splash of water or broth. For food safety, keep the roast refrigerated until you are ready to cook it, and do not leave it sitting out at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Always cook the beef until it is fall-apart tender and has reached at least 145°F internally, though for shredding it will naturally cook well beyond that. Use a reliable slow cooker that heats properly; if your slow cooker tends to run cool, favor the longer cook times. Refrigerate leftovers within 2 hours of cooking and use within 3–4 days, reheating until steaming hot before serving.
