Crockpot Mexican-Style Shredded Beef

Today’s recipe is a recipe redo.  One of those recipes from the very earliest days of blogging that needs a little refresh.  Certainly the pictures and a little method as well.

I posted this recipe almost exactly 14 years ago, in my second month of blogging.

We had the whole family out for Spud’s baptism and Crockpot Mexican-Style Shredded Beef was the main dish!  

This is still a recipe I make from time to time, but I’ve adapted it a bit over time.  This continues to be a great recipe to feed a crowd…or a house with teenaged boys!

Sunday Funday

Slow Cooker Recipes

• Beef Tips with Gravy in the Slow Cooker from A Day in the Life on the Farm
• Crockpot Mexican-Style Shredded Beef from Amy's Cooking Adventures
• Jersey Slow Cooker Beans from Food Lust People Love
• Slow Cooker Beef and Potato Stew from Karen’s Kitchen Stories
• Slow Cooker Chicken and Dumplings from Our Good Life
• Slow Cooker Salted Caramel Apple Cider from Palatable Pastime

Crockpot Mexican-Style Shredded Beef

3 lb boneless beef roast

1 onion, diced

1 jalapeno, diced

3 cloves garlic, minced

1 (15 ounce) can tomato sauce

1 cup water

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon chipotle chili powder

½ teaspoon salt

½ teaspoon pepper

Place the vegetables and spices in the bottom of the crockpot.  Top with the roast and liquids. 

Cover and cook on low for 8 hours or high for 5.

Once cooked, shred the beef.  Pour 1-2 cups cooking liquid over the beef for flavor and serve with tortillas and taco toppings.