Craving the bold, smoky flavors of Tex-Mex but want to keep things simple and low-carb? This Slow Cooker Tex-Mex Shredded Beef is your answer! It’s a true set-it-and-forget-it meal that results in incredibly tender, flavorful beef that’s endlessly versatile. Serve it in a bowl topped with all your favorites, or use crisp lettuce leaves for a healthy and satisfying taco night. Get ready for your new favorite weeknight staple!
Ingredients
• For the Shredded Beef
• 1 medium onion, chopped
• 2 tablespoons / 30 ml avocado oil
• 1 boneless beef chuck roast (2½ to 3 pounds / 1.1 to 1.4 kg), quartered
• 2 chipotle chiles in adobo sauce, chopped
• 2 teaspoons minced garlic
• 1 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 1 can (14.5 ounces / 411 g) fire-roasted diced tomatoes, undrained
• ¼ cup / 60 ml beef broth or water
• For the Salsa and Toppings
• 3 ripe tomatoes, chopped
• 1 jalapeño pepper, finely chopped
• 2 tablespoons minced fresh cilantro
• 2 tablespoons fresh lime juice
• 1½ cups / 170 g shredded cheddar cheese
• 1 cup / 240 g full-fat sour cream
• 1 cup / 240 g guacamole
Instructions
1. Start by layering the chopped onion on the bottom of your medium-sized slow cooker.
2. Heat the avocado oil in a large skillet over medium-high heat. Sear the beef quarters on all sides until a deep, brown crust forms, about 8 to 10 minutes total. This step is key for developing rich flavor! Transfer the browned beef to the slow cooker, placing it on top of the onions.
3. Spoon the chopped chipotle chiles over the beef, spreading them evenly. Season generously with minced garlic, chili powder, salt, and pepper. Pour the undrained fire-roasted tomatoes and beef broth over everything.
4. Secure the lid and cook on Low for 6 to 8 hours, or until the beef is fall-apart tender.
5. Carefully remove the beef from the slow cooker. Using two forks, shred the meat, then return it to the slow cooker to soak up all the delicious juices.
6. While the beef rests, prepare the fresh salsa. In a medium bowl, combine the chopped tomatoes, jalapeño, cilantro, and lime juice. Season with salt to your liking.
7. Serve the shredded beef warm, topped with the fresh salsa, shredded cheddar, sour cream, and a dollop of guacamole.
Nutritional Information
• PER SERVING: 589 Calories | 45g Fat (69%) | 6g Net Carbs (4%) | 35g Protein (24%)
Pro Tips
• Don’t skip the sear! Browning the beef before slow cooking creates a deep, caramelized flavor that you can’t get from just stewing.
• Adjust the heat by adding more or fewer chipotle chiles. For a milder flavor, scrape the seeds out before chopping.
• This beef is perfect for meal prep. Store it in its juices in an airtight container in the refrigerator for up to 4 days. The flavor gets even better overnight!
FAQ
Q: What cut of beef is best for this Tex-Mex recipe
A: This recipe calls for a 2.5 to 3-pound boneless beef chuck roast. It’s the ideal cut because it becomes incredibly tender and easy to shred after hours in the slow cooker.
Q: Is this shredded beef recipe keto-friendly
A: Yes, this Slow Cooker Tex-Mex Shredded Beef is very keto-friendly. Each serving contains only 6g of net carbs, making it a perfect fit for a low-carb or ketogenic diet.
Q: How can I make this shredded beef less spicy
A: You can easily control the heat level. The spice comes from the chipotle chiles in adobo. For a milder flavor, use fewer chiles or scrape the seeds out before chopping them.
Q: Can I make this Tex-Mex beef ahead of time
A: Absolutely! This recipe is excellent for meal prep. Store the cooked beef with its juices in an airtight container in the refrigerator for up to 4 days. The flavors will get even better overnight.
