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Slow-Cooker Mexican Beef

This “dump and go” recipe for flavorful Mexican beef couldn’t be any easier. 
Print Recipe
Prep Time 10 minutes
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.