Slow Cooker Mexican Shredded Beef 

This simple 5‑Ingredient Slow Cooker Mexican Shredded Beef recipe from MasonFit combines juicy beef shoulder roast with fajita seasoning, crushed tomatoes, ranch mix, and pickled jalapeños for bold, savory, gently spicy flavor. Slow cooking for 8–10 hours delivers ultra-tender, fall‑apart beef that absorbs its flavorful juices beautifully. Use it as taco filling, burrito bowls, enchiladas, nachos, or more. With minimal prep and pantry-friendly ingredients, it’s an ideal meal-prep recipe or weeknight supper that still delivers big on Tex‑Mex taste.

Ingredients

• 2½ lb beef shoulder roast or chuck roast
  
  

• 2 Tbsp beef fajita seasoning
  
  

• 15 oz can fire‑roasted crushed tomatoes
  
  

• 2 Tbsp ranch seasoning mix
  
  

• ¼–½ cup pickled jalapeño slices (plus some juice)
  
  

• Optional: 1–2 Tbsp butter or beef tallowf
  
  

Directions

1. Add the crushed tomatoes into the slow cooker.
   
   

2. Season the roast on all sides with beef fajita seasoning and place it on top of the tomatoes.
   
   

3. Sprinkle ranch seasoning over the roast, then top with pickled jalapeños and a bit of their juice. Add butter or tallow if desired.
   
   

4. Cover and cook on low for 8–10 hours, checking at 8 hours. The beef should easily shred with a fork.
   
   

5. Transfer the roast to a bowl and shred it using two forks, then toss it back into the slow cooker juices so it absorbs the flavor. Optional: Add fresh lime wedges and cilantro while resting for 30 minutes to amplify brightness.
   
   

Nutrients (Per Serving)

• Yield: About 13 servings (per MasonFit estimate)
  
  

• Macronutrients: Leaner than chuck roast; approximate values per 4 oz cooked: ~200–220 kcal, ~25 g protein, ~7–10 g fat (varies by cut and jalapeños content)
  
  

• Sodium: Can be moderate to high depending on seasoning mixes and jalapeños brine
  
  

• Other: Rich in iron and B vitamins from beef; tomato base adds vitamin C and lycopene