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5.0 from 12 votes

Slow Cooker Mexican Shredded Beef

This tender and juicy shredded beef is perfect for tacos, burritos, salads and more!

Prep Time
10 mins
Cook Time
8 hrs
Course: Main Course , Snacks , Lunch , Dinner , Others
Cuisine: American , Mexican

Ingredients

  • 3 pounds boneless, beef rump roast
  • 1 ½ cups chunky salsa (I use mild)
  • 1 cup beef broth
  • 1 Tablespoon ground cumin
  • 1 ½ teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

    Cup of Yum
  1. Place roast in a large, greased slow cooker. Pour salsa and beef broth all over roast then sprinkle evenly with all of the seasonings.  
  2. Cover with lid and cook on low heat for 8 to 10 hours OR cook on high heat for 6 to 7 hours. 
  3. Carefully remove hot roast from slow cooker; discard any fat. Shred beef then serve in tacos, burritos, nachos, salads and more!