When I review new recipes, I’m naturally drawn to the Mexican-inspired ones. A beef roast cooked in a crock pot is an instant win in my book. I decided to try this crock pot chipotle shredded beef, and it didn’t disappoint—my whole family loved it.
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Crock Pot Chipotle Shredded Beef
The original recipe calls for a chuck roast, but feel free to use any beef roast you have or find on sale—results will be similar. Place the roast in the crock pot to begin.
The recipe suggests using canned diced tomatoes, green chiles, and chipotle sauce. I had medium red enchilada sauce instead of chipotle, so I used that. It also calls for chili powder and cumin; I used two tablespoons of Penzey’s Chili 9000 (which already includes cumin and other seasonings) instead. I topped the roast with sliced onions and the canned ingredients, omitted the beef broth, and let it slow-cook all day.
After cooking all day, any excess fat should peel away easily. Shred the roast with two forks right in the slow cooker. Don’t trim fat before cooking—fat carries flavor, and allowing it to render during the long cook deepens the taste.
The finished meat should be juicy even without the added beef broth, so I was glad I omitted it. This recipe yields a generous amount of beef—enough for multiple meals, which makes it practical and economical.
This shredded chipotle beef freezes well for later use. It’s perfect for beef enchiladas, tacos, salads, or spooned over Mexican-style rice—versatile and delicious.
Slow Cooked Chipotle Shredded Beef
A rich and flavorful crock pot beef roast that’s simple to prepare and great for feeding a family or meal prepping.
Ingredients
- 2-1/2 lb. beef chuck roast, trimmed
- 14-oz. can diced tomatoes
- 7-oz. can chipotle sauce or medium red enchilada sauce
- 4-oz. can diced green chiles
- 1 onion, sliced
- 2 T chili seasoning (such as Penzey’s Chili 9000), or 2 T chili powder + 1 t cumin
Instructions
- Place the roast in a slow cooker. Top with the diced tomatoes, chipotle or enchilada sauce, diced green chiles, sliced onion, and chili seasoning.
- Cover and cook on low for 8–10 hours, until the roast is very tender.
- Remove any excess fat, then shred the beef in the slow cooker with two forks. If there isn’t enough liquid, add a splash of beef broth to reach your desired juiciness.
- Serve on tortillas with your favorite taco toppings, over a bed of lettuce for a salad, or alongside Mexican rice.
This recipe is straightforward, richly flavored, and ideal for leftovers or freezing. Enjoy experimenting with the spice level and sauces to suit your taste.
I received the cookbook used for this recipe for review. All ingredients used for this dish were provided by me, and the opinions are my own.
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