This Easy Mexican Shredded Beef is made in the instant pot or slow cooker and results in tender, flavorful beef that's perfect for your favorite Mexican meals.
1/2White OnionPlaced on top of the beef with the cut side up.
1tablespoonWhite Vinegar, Apple Cider Vinegar, or Lime JuiceAdded after Beef is done. This helps add some acidity to the meat.
Instructions
Cut chuck roast into large chunks. Add oil to beef and toss to coat. Season chuck roast with all the spices and salt, stir to coat.
Pour water into Instant Pot or slow cooker, then add seasoned chuck roast, and halved onion with the cut side up. (This makes it easier to remove after cooking).
Instant Pot- High Pressure and see times based on the weight of beef.3 pounds- 65 min4 pounds- 70 min5 pounds- 75 min. Once the timer is done, carefully (I use a kitchen towel) release the valve to venting. Or wait 10 minutes for pressure to release naturally, then move the valve to venting.
Slow Cooker- Cook on Low for 8-10 hours.
Once the beef is cooked, add vinegar or lime juice, then shred the meat with 2 forks in the pot with the juices. Taste and see if additional salt is needed.
Video
Notes
For a crispy version, place cooked shredded beef on a sheet pan drizzled with oil and place under a broiler to crisp up. If freezing leftovers then freeze with some of the juices to prevent it from drying out when re-heated.Beef Shank BarbacoaShredded Beef Tamales
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Instant Pot Shredded Beef, Mexican Shredded Beef