Description
This Slow Cooker Mexican Shredded Beef is tender, juicy, and packed with bold southwestern flavors. Perfect for tacos, burritos, salads, or nachos, this easy recipe uses a boneless rump roast slow-cooked with salsa, beef broth, and a blend of spices for a fuss-free, crowd-pleasing meal.
Ingredients
Scale
Beef and Liquids
- 3 pounds boneless beef rump roast
- 1 ½ cups chunky salsa (mild preferred)
- 1 cup beef broth
Spices
- 1 Tablespoon ground cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Prepare the Slow Cooker: Lightly grease the inside of a large slow cooker to prevent sticking and make cleanup easier.
- Add the Beef: Place the 3-pound boneless beef rump roast into the prepared slow cooker.
- Pour Liquids: Evenly pour 1 ½ cups of chunky salsa and 1 cup of beef broth over the roast to add moisture and flavor.
- Season the Roast: Sprinkle the roast evenly with the ground cumin, chili powder, garlic powder, onion powder, paprika, oregano, salt, and black pepper to infuse rich Mexican flavors.
- Cook Low and Slow: Cover with the slow cooker lid and cook on low heat for 8 to 10 hours for tender, shreddable beef. Alternatively, cook on high heat for 6 to 7 hours if pressed for time.
- Shred the Beef: Carefully remove the hot roast from the slow cooker and discard any excess fat. Use two forks to shred the beef into bite-sized pieces.
- Serve: Use the shredded beef as a filling for tacos, burritos, nachos, salads, or your favorite Mexican dishes and enjoy!
Notes
- The beef rump roast is ideal for slow cooking due to its marbling and tenderness after long cooking times.
- Using chunky salsa adds texture and enhances the flavor, but smooth salsa can be substituted if preferred.
- Adjust the chili powder and salsa type according to your preferred heat level.
- Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.
- For a thicker sauce, remove the beef after cooking and reduce the liquid on stovetop before shredding.
