Mexican Shredded Beef Barbacoa Slow Cooker Or Instant Pot

I love making this delicious recipe for Mexican shredded beef because it is so easy, tender, and tasty. I can pretty much have this dish ready in an hour and a half using my Instant Pot pressure cooker, or dump all the ingredients into the crock pot in the morning and then let the beef roast simmer in broth and spices all day long until dinnertime! Then it’s just a matter of pulling out the meat, shredding it with a fork, and stuffing it in a warm flour tortilla with some pico de gallo and homemade guacamole for Taco Tuesday. I tend to season my roast with salt and pepper and sear it in oil before cooking, but this step is optional and I don’t always do it, and honestly can’t tell the difference. So, if you want to just dump everything in and skip the searing, go for it! I use this Mexican beef recipe to make my favorite shredded beef chimichangas, or the ultimate nachos or tamales! I really love Mexican shredded meat, apparently, because I have already posted my recipes for Crispy Mexican Pork Carnitas and Cafe Rio Sweet Pork Barbacoa. Both of those recipes has a very different flavor profile and texture (despite also being shredded meat) than this slow cooker Mexican shredded beef. I can’t choose a favorite! But at least you are set for options for your Cinco de Mayo party! Sometimes it’s all about the meat! Some of our other favorite Mexican-inspired meaty main dishes are Carne Asada, The Best Instant Pot Pork Carnitas, and Whole Roasted Mexican Chicken with Vegetables.

Why We Love This Recipe

Its versatility is unmatched; it’s a great recipe for stuffing tacos, topping off some nachos, or filling burrito bowls. Using simple ingredients like a cut of beef, a robust blend of spices, and the magic of high-pressured or low and slow heat, it guarantees a fork-tender finish. It’s this effortless cooking process coupled with delicious results that makes Mexican shredded beef a go-to recipe for any occasion, whether it’s a large gathering or a meal the whole family will enjoy.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Beef Chuck Shoulder Roast – This cut is ideal for instant pot and slow cooking, turning marvelously tender and flavorsome as it cooks. Substitute with any tough cut of beef suitable for stewing, like brisket or round roast. Olive Oil – Used for searing the beef, which enhances its flavor by creating a caramelized crust. Other high-smoke-point oils like avocado oil can be used for searing. Salt & Pepper – Essential for seasoning the meat before searing to amplify its natural flavors. Beef Broth – Adds moisture for the cooking process and helps to develop a rich base for the sauce. Chicken broth or vegetable broth can replace beef broth if needed. Stewed Tomatoes – These break down during cooking to add body and a slight tanginess to the dish. Fresh tomatoes and a bit of tomato paste can be substituted for a fresher twist. Yellow Onion – Provides a sweet, aromatic backbone that complements the beef. Dried Oregano – Introduces a hint of earthiness and a touch of the Mediterranean. Ground Cumin – Offers a warm spice crucial to Mexican cooking. Chili Powder – Adds mild heat and deepens the overall flavor profile. Onion Powder and Garlic Powder – Bolsters the meat’s savory notes. Ground Coriander – Delivers a slightly citrusy, nutty flavor. Kosher Salt and Black Pepper – For overall seasoning, enhancing all the flavors in the pot. Chipotle Chili Powder – Provides a smoky kick, elevating the dish’s complexity.

How to Make Instant Pot Mexican Shredded Beef Recipe

Slow Cooker Instructions

This recipe was originally published April 5, 2017. It has been updated with new photos and additional information to be more helpful. Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.