Slow Cooker Mexican Shredded Beef 

This Slow Cooker Mexican Shredded Beef is an easy, flavorful recipe made with just five main ingredients—beef roast, fire-roasted tomatoes, fajita and ranch seasonings, and pickled jalapeños. Tucked into a spicy tomato sauce in the slow cooker, the beef cooks until perfectly tender and shreddable. Ideal for tacos, burritos, bowls, or salads, it's comfort food with a punch. Plus, customizing with leaner cuts or searing and smoking options makes it versatile and adaptable to your health or flavor preferences 

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
  
  

• ¼–½ cup pickled jalapeño slices
  
  

• (Optional) 1–2 Tbsp butter or beef tallow 

Directions

1. Pour crushed tomatoes into the slow cooker.
   
   

2. Rub the roast with fajita seasoning and nestle it on top of the tomatoes.
   
   

3. Sprinkle ranch seasoning and add jalapeños. Dot with optional butter or tallow.
   
   

4. Cover and cook on low for 8–10 hours, until the beef pulls apart easily
   
   

5. Remove roast, shred with forks, and return to the sauce. Switch to "keep warm" and let it rest for 20–30 minutes for optimal flavor
   
   

6. Serve on warmed tortillas; garnish with diced onion, fresh cilantro, and lime wedges.
   
   

Nutrients

• Yield: ~13 servings (4 oz each)
  
  

• Calories: ~175 kcal
  
  

• Total Fat: ~10 g
  
  

• Protein: ~16 g
  
  

• Carbohydrates: ~3 g