Mexican Shredded Beef (Instant Pot, Slow Cooker or Dutch Oven)

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Inside: How to make Mexican shredded beef in the Instant Pot, slow cooker or Dutch oven — plus the secret ingredient that makes it extra flavorful and 19 ways to use it.

Mexican shredded beef is one of those recipes that does the heavy lifting once and pays off all week. Season a chuck roast with a bold blend of pantry spices, braise it in the Instant Pot in under an hour — or low and slow in the slow cooker or Dutch oven — and you’ve got tender, flavorful pulled beef ready to go into tacos, burritos, enchiladas, sandwiches and more. A secret “cheater” ingredient takes the flavor somewhere you won’t expect.

Love the idea of a versatile braised protein? Try this Instant Pot Shredded Chicken, Instant Pot BBQ Pulled Pork or this Asian Pulled Pork — different flavors, same make-once-use-all-week logic.

Why This Recipe Works:

Bold Mexican spice blend uses pantry staples you already have.
Three cooking methods — Instant Pot, slow cooker or Dutch oven — so you can choose your own adventure based on time.
The Instant Pot method delivers tender, pull-apart beef in under an hour.
One batch makes enough for tacos, burritos, enchiladas and more — meal prep gold.
Freezes beautifully for up to 3 months.
Secret “cheater” ingredient adds depth and flavor you’d never get from spices alone.

Ingredients:

For the Spice Rub

Kosher Salt — I prefer Diamond Crystal; it’s less salty by volume than Morton’s so you have more control.
Black Pepper — freshly ground if you have it.
Cumin — the backbone of the rub, adding a smoky, earthy depth.
Chili Powder — use your favorite brand.
Dried Oregano — Mexican oregano is ideal here if you can find it.
Smoked Paprika — adds a subtle smokiness without heat.
Onion Powder — rounds out the savory notes in the rub.

For the Shredded Beef:

Olive Oil — for searing. Your everyday oil works fine.
Chuck Roast or Beef Brisket — chuck is the most forgiving cut; brisket adds a little more richness. Either works beautifully here.
Onion — yellow or white, both work. Adds sweetness as it braises.
Jalapeño — seeded for mild heat, leave the seeds in if you want more kick.
Garlic — fresh only. Two cloves is the baseline; add more if you like.
Ro-Tel Original — the secret ingredient. Fire-roasted tomatoes with green chiles that add flavor, moisture and a subtle heat you can’t quite put your finger on.

Serve with:

Lime Wedges — a squeeze at the end brightens everything up.
Fresh Cilantro — for garnish and a pop of freshness.

Step-by-step instructions:

Combine the cumin, chili powder, smoked paprika, kosher salt, black pepper, onion powder and dried oregano in a small bowl and mix until blended.

2. Cut the meat into large cubes and transfer to a rimmed baking sheet. Season the beef with the spice rub, using your hands to ensure it’s evenly coated.

3. Turn the Instant Pot to the sauté function; when it’s hot, add the olive oil and sear the beef. Work in batches if necessary to avoid crowding the pressure cooker.

4. Once the meat has browned, add the onions, garlic and jalapeños. Cook for 2-3 minutes, stirring occasionally until they’re tender.

5. Stir in the can of Ro-Tel. Seal the Instant Pot with the lid and pressure cook for 45 minutes.

6. Once the meat has cooked, drain off the excess liquid, reserving for later.

7. Shred the beef with two forks, BBQ claws or a chef’s knife for faster results; taste for seasonings and adjust as necessary.

8. Season with a squeeze of lime juice and chopped cilantro. Prefer the slow cooker or Dutch oven? Jump to the full instructions for both methods below.

How to make shredded beef in a dutch oven

The Dutch oven method gives you the deepest flavor — a good hard sear followed by a slow braise in the oven produces incredibly rich, tender beef.

Preheat the oven to 325°F.
Coat the roast with the spice rub, patting it firmly into all sides of the meat.
Heat the Dutch oven over medium-high heat. When hot, add the olive oil and brown the roast for 3-5 minutes per side until deeply browned. Transfer to a plate and add the onion, jalapeño and garlic to the pot. Cook for 2-3 minutes until softened and fragrant.
Stir in the Ro-Tel, scraping up any browned bits from the bottom of the pot. Nestle the meat back in along with any accumulated juices.
Cover tightly and transfer to the preheated oven.
Braise for 2½ to 3 hours or until the beef is fork-tender and shreds easily.

How to make slow cooker shredded beef

The slow cooker method is the ultimate hands-off approach — load it up in the morning and come home to pull-apart beef.

The one drawback of the slow cooker is that it doesn’t have a browning function. You can either brown the meat first in a separate skillet, or skip it and go straight to the slow cooker — it will work either way, but taking the time to brown it is worth it IMO.

Season the beef roast with the spice rub. If browning, heat a little olive oil in a heavy skillet over medium high heat and sear the roast for 3-5 minutes per side until deeply browned. Transfer to the slow cooker.
Add the onion, jalapeño, garlic and Ro-Tel to the slow cooker and stir to combine.
Nestle the beef on top of the vegetables and cover tightly with the lid.
Cook on low for 6-8 hours or until the beef is fork-tender and pulls apart easily.

Mexican pulled beef with a lime wedge and cilantro.

How to Shred and Finish the Beef:

Transfer the cooked beef to a cutting board. For a whole roast (Dutch oven or slow cooker), use two forks or a pair of tongs to pull the beef apart in long shreds. For chunks (Instant Pot), a chef’s knife works faster — roughly chop the meat and it will fall apart under the blade.
Don’t toss the braising liquid. The juices left in the pot are packed with flavor. Strain off the liquid and reserve it — then use it one of three ways:
Add ⅓ to ½ cup back to the shredded beef to keep it moist and flavorful.
Use it as-is for dunking pulled beef sandwiches French dip-style.
Simmer it in a small saucepan for 15 minutes to reduce and concentrate the flavors, then drizzle over tacos or enchiladas.

An overhead photo of the shredded beef in a white bowl with a squeezed lime beside it.

Pro-Tips:

Brown the meat first–don’t skip the sear, whether you’re using the Instant Pot or Dutch oven. Browning adds a layer of flavor to the finished beef that braising alone won’t give you.
Cut the roast into chunks for the Instant Pot–most Instant Pots don’t have a wide enough surface area to brown a whole roast. Cutting into 2″ chunks gives you more surface area to sear and speeds up pressure cooking.
Trim but don’t obsess–remove the obvious large pieces of fat before cooking but don’t go crazy. Some fat is what keeps the beef moist and flavorful during the braise.
Don’t toss the liquid–the braising liquid is packed with flavor. Reserve it to add moisture back to the shredded beef, use it as a drizzle for tacos, or reduce it down by simmering for 15-20 minutes for a more concentrated sauce. For a thicker sauce, combine 2 teaspoons of cornstarch with 1 tablespoon of water, then bring the braising liquid to a boil; stir in the cornstarch slurry and cook for 1 minute until it thickens. Taste for seasoning and adjust as needed.
The meat will tell you when it’s done–when it pulls apart easily with a fork or tongs, it’s ready. If it’s resisting, give it more time.
Store-bought shortcut–no time to mix the spice rub? Use half a packet of taco or fajita seasoning (about 1½ tablespoons) and hold off on extra salt until after cooking — packaged blends tend to be salty.

Swaps and Variations:

Spicier — leave the jalapeño seeds in or add a second jalapeño. You can also add a pinch of cayenne to the spice rub.
Smokier — add a chipotle pepper in adobo sauce to the pot along with the Ro-Tel for a deeper, smokier flavor.
Swap the protein — the same spice rub and method works beautifully on pork shoulder for Mexican pulled pork.
Add beer — pour in half a bottle of Mexican beer (Dos Equis or Modelo) along with the Ro-Tel for extra depth the way I do in my Hatch green chile pulled pork.
Milder — swap the Ro-Tel Original for Ro-Tel Mild and omit the jalapeño for a kid-friendly version.
Barbacoa style — add 1 teaspoon of dried oregano, ½ teaspoon of ground cloves and a chipotle pepper in adobo for a flavor profile closer to traditional barbacoa.

FAQs

What’s the best meat for shredded beef?

Chuck roast is the most forgiving and widely available cut; it has enough fat and connective tissue to become tender and flavorful during a long braise. Brisket is a great alternative and adds a little more richness. Round roast and stewing beef also work, though they can be slightly leaner and less forgiving if overcooked. Not sure which cut is which? This handy beef cut guide breaks down every cut and where it comes from on the animal.

How do I know when the beef is done?

The meat will tell you. When it pulls apart easily with a fork or tongs without resistance, it’s ready. If it’s fighting you, it needs more time — tough braising cuts don’t respond well to being rushed.

Can you overcook shredded beef?

It’s possible, especially in the slow cooker if you set it to high instead of low. Overcooked beef can become stringy and dry rather than tender and moist. Stick to the recommended cooking times, and you should be fine.

What if I can’t find Ro-Tel?

Substitute one small can of mild green chiles plus ½ cup of diced tomatoes with their juice. The spice blend in the recipe provides most of the seasoning — the Ro-Tel just adds moisture and a subtle heat that’s hard to put your finger on.

What can I do with shredded beef?

A lot — tacos, burritos, enchiladas, quesadillas, sandwiches, nachos, breakfast omelets and more. Jump to the full list of 19 ways to use it below.

Can I make shredded beef on the stovetop?

Yes — use a heavy-bottomed pot or Dutch oven over low heat. Brown the meat first, then add the aromatics and Ro-Tel. Cover tightly and simmer on the lowest heat setting for 2½ to 3 hours, checking occasionally and adding a splash of beef broth if it looks dry.

A closeup of the pulled beef in the bowl.

Make ahead:

List item 1

Storage:

Store leftover shredded beef in an airtight container in the refrigerator for up to 5 days.
Keep a little of the reserved braising liquid in a separate container to add moisture when reheating.

Reheating:

Reheat in a skillet over medium heat with a splash of the reserved braising liquid or beef broth until warmed through.
You can also microwave in 30-second bursts, stirring between each, until hot. Either way, the extra liquid keeps it from drying out.

Freezing:

Shredded beef freezes beautifully. Place cooled beef in freezer bags or airtight containers and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Pro tip — freeze in smaller portions so you can pull out exactly what you need without thawing the whole batch.

Now that you’ve made it, what do you do with it? Here are some of my favorite ways to use pulled beef.

What to do with Mexican shredded beef — 19 delicious ways

Once you’ve made a batch of this Mexican shredded beef, the possibilities are endless. Here are 19 ways to use it:

Pile it into warm corn or flour tortillas for shredded beef tacos with your favorite toppings.
Stuff into burritos with rice, black beans, cheese, sour cream and salsa.
Use as a filling for beef enchiladas topped with red or green sauce and melted cheese.
Load up a sheet pan of tortilla chips with shredded beef and grated cheese. Bake until melty and top with your favorite nacho toppings.
Make quesadillas with Monterey Jack cheese and a spoonful of salsa.
Pile onto sturdy sub rolls with chopped lettuce, tomato and cheese for a pulled beef sandwich (similar to this Braised Pork Italian Hoagie. Serve with the braising liquid for dunking, French-dip style.
Stuff potato skins with the beef filling, top with cheese and bake for a game day appetizer similar to these Ultimate Pulled Pork Stuffed Potato Skins (a.k.a. Pigskins).
Add to a bowl of Mexican red rice with diced avocado, lettuce, tomato and red onion.
Make a Mexican Benedict with an English muffin, pulled beef, poached egg and hollandaise.
Add to a taco salad instead of chili.
Swap the pork filling in empanadas for pulled beef.
Use as a savory crepe filling with scrambled eggs and cheese.
Top a pizza with pulled beef, red onions, jalapeños and Mexican cheese.
Toss with cooked fusilli or penne, reserved braising liquid, Monterey Jack and cilantro for a quick pasta.
Stuff or top an omelet with pulled beef, avocado and cheese for a savory breakfast.
Make a chipotle-style beef bowl with rice, black beans, corn, tomato and avocado.
Swap into a penne casserole in place of pork.
Use as a mushroom tart filling substitute — top with grated cheese and bake for a game day snack.
Serve simply with a squeeze of lime and fresh cilantro for a low-carb, keto-friendly meal.

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3.50 from 6 votes

Savory Mexican Shredded Beef – 3 Easy Methods

This easy, all purpose shredded beef recipe has a Mexican/Southwestern flair. Use pantry staples to season the beef chuck roast and use your Instant Pot, Slow Cooker or Dutch oven to make heavenly, pulled beef for all your favorite recipes. Freezes well.

Author: Lisa Lotts

Course Main Course

Cuisine American, Mexican

Keyword beef

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, keto, Low-Carb, Paleo

Prep Time 20

Cook Time 50

Total Time 1 5

Servings

SPECIAL EQUIPMENT:

Instant Pot, Pressure Cooker or Dutch Oven

INGREDIENTS:

US Customary – Metric

FOR THE SPICE RUB:

¾ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon onion powder

FOR THE SHREDDED BEEF:

1 tablespoon olive oil
2 pounds chuck roast or beef brisket
1 cup diced onion (yellow or white)
1 jalapeno seeded and diced
2 cloves garlic
10 ounce can Ro-Tel original

SERVE WITH:

1 lime cut into wedges
cilantro chopped

DIRECTIONS:

In a small bowl, add the salt, pepper, cumin, chili powder, oregano, paprika and onion powder. Stir well to combine and set aside.
Trim the chuck roast of any obvious fat and discard. Cut the beef into large chunks (about 2") and sprinkle with the spice rub. Use your hands to massage the rub into the beef so each piece is well coated. Set aside.

TO COOK BEEF IN THE INSTANT POT:

Turn on the "saute" function and let the element heat up. Add the olive oil and when it's sufficiently hot (and slicks across the surface of the pot, add the chunks of seasoned beef. Cook for 5-10 minutes to brown the beef.
Add the chopped onion, jalapeno and garlic and stir to combine. Cook for 2-3 minutes or until the vegetables are slightly softened and fragrant.
Stir in the can of Ro-Tel, place the lid on the Instant Pot and set to high pressure. (Make sure the release valve is sealed). Cook for 50 minutes at high pressure, then let the pressure subside naturally for 10 minutes. Use the quick release to stop the cooking.
Use tongs or two forks to shred the beef and mix gently with the vegetables and liquid. Note: if there's too much liquid in the pot, you can spoon some off until it's the consistency you want.

TO COOK BEEF IN THE SLOW COOKER:

If you're browning the beef before braising, heat oil in a heavy skillet and add the seasoned roast to the skillet. Cook 3-5 minutes per side until browned. Transfer the roast to the slow cooker.
If you're not browning, there's no need to use the olive oil. Add the onion, jalapenos, garlic and Ro-Tel to the slow cooker. Rest the seasoned beef on top of the vegetables. Place the lid on the slow cooker and cook on low for 8 hours or until the beef is fall apart tender.
Shred the beef with BBQ shredders, tongs or two large forks. Note: you can also use a chef's knife to chop the beef.

WHAT ABOUT THE EXCESS LIQUID?

Though there isn't a lot of liquid added to the beef braise initially, the juices from the meat and vegetables will create a lot of additional sauce. It's very flavorful and you can use it as a sauce to drizzle on tacos or use as a dip for sandwiches (like a French dip).
If there's too much liquid in the pot, drain it off into a bowl or glass measuring cup.
You can use the drippings as is to drizzle or dunk a pulled beef sandwich into.
To thicken the sauce simmer for 15 minutes over medium to medium high heat, stirring occasionally to concentrate the flavors, then spoon it over tacos or enchiladas.

RECIPE VIDEO:

NUTRITION:

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