About this Recipe

By: Rachel

I love using my slow-cooker—especially on those cold, fall and winter days when you want something warm and comforting. Particularly when you know you’re going to have a busy day, coming home to a kitchen filled with a delicious aroma, dinner already made, bubbling merrily away in your slow cooker… it almost feels like magic.

Here’s what I don’t like about lots of slow-cooker recipes… ones that start with:

“Sear the meat in a pan…”

“Toast the breadcrumbs…”

“Chop and sauté the mushrooms…”

Nope, I am not pulling out my pots and pans for a slow cooker recipe. If I can’t dump all the ingredients into the slow-cooker in less than 15 minutes and walk out the door, it doesn’t work for me. At least, not for a weekday.

This tender, juicy beef imbued with Mexican flavors couldn’t be easier— throw everything into your slow cooker on low, and 6-8 hours later, dinner is ready. This beef is incredibly versatile and can be used for tacos, burritos, burrito bowls, enchiladas, quesadillas… you get the picture!

Slow-Cooker Mexican Beef

This “dump and go” recipe for flavorful Mexican beef couldn’t be any easier.

Print Recipe

Prep Time 10

Meal Type Main Dish

Good For Anytime

Servings 6

Ingredients

3 medium cloves garlic, chopped
1 medium tomato, diced, or 2 tablespoons tomato paste
1 can (4oz or 112g) green chiles – I like Hatch
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon cumin
1 tablespoon chili powder
¼ teaspoon paprika (if you like a smoky flavor, use smoked paprika; or use regular or hot)
¾ teaspoon kosher salt
¼ cup (60mL) water or stock (beef, chicken, or vegetable stock all work well here)
2 pounds (900g) braising beef, such as chuck roast

Step by Step Instructions

Step 1

Add the garlic, tomato, chiles, soy, and Worcestershire sauce, spices, and stock or water to the slow cooker, and stir to combine. Add the beef, and turn to coat.
Turn slow cooker on low and cook for 6-8 hours, or until beef shreds easily (it can be held on the warm setting at that point).

Step 2

Move meat to a platter and let cool for 10 minutes. Shred with a fork, and serve.

Nonalcoholic Beverage Pairing

By: Gaelynn Lea

There are a couple of ways to take this meal in terms of an alcohol-free beverage. Why not amp up the Mexican vibes with one of my very favorite pre-made N/A cocktails, the Mock Margarita by Bar Diver? This slightly effervescent N/A margarita pairs well with food because it’s flavorful but not overly-sweet.

If you have any Atlética Mexican-Style Copper beers, that would also be a refreshing addition to this rich and flavorful dish!

Wine Pairing

By: Olivia

Whether you serve the beef in tacos or burritos, you’ll want a wine pairing that complements the dish’s richness and spice. Some great options include Tempranillo, Syrah, and Malbec! They each have subtle spice and can stand up to the hearty, bold flavors of the slow-cooked beef. A fantastic option from Violet Wine is Los Conejos Malditos carbonic Tempranillo. It’s spicy, earthy, and herbaceous!