Crock Pot Mexican Shredded Beef
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5 from 12 votes

Crock Pot Mexican Shredded Beef

This Crock Pot Mexican Shredded Beef is perfect for taco night! Chuck roast, salsa, taco seasoning and sauce all combine to give it the most amazing flavor!
Prep Time2 hrs 10 mins
Cook Time9 hrs 20 mins
Total Time11 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: Crock Pot Taco Shredded Beef
Servings: 8
Calories: 230kcal
Author: Brandie @ The Country Cook


  • 1 (2-3 pound) chuck roast
  • 1 (1.5 oz) packet taco seasoning
  • 1 (16 oz) jar salsa
  • 1 cup water
  • 1 (8 oz) jar taco sauce


  • Place roast on a large piece of plastic wrap.
  • Sprinkle entire packet of taco seasoning over chuck roast.
  • Make sure all sides get coated. Rub it in to ensure good coating.
  • Wrap up roast with plastic wrap.
  • Then wrap in aluminum foil.
  • Put it in the refrigerator overnight (or for at least 2 hours but overnight is best).
  • The next morning, place the marinated roast into a 4-6 quart slow cooker.
  • Pour jar of salsa over the roast. Then pour in 1 cup of water.
  • Cover and cook on low for about 8-9 hours.
  • Take meat out and shred with a fork. It should be very tender and easy to shred. Discard any fatty pieces.
  • Dump out the remaining liquid that is in the slow cooker (reserve about 1/2 cup)
  • Then put the shredded meat back into the slow cooker.
  • Pour in jar of taco sauce and give it a good stir.
  • Then cover and cook on high for 15-20 minutes until warmed through.


You'll need to try to plan this out ahead of time since the meat needs time to marinate. Serve in taco shells with your favorite toppings!


Calories: 230kcal | Carbohydrates: 6g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 922mg | Potassium: 538mg | Fiber: 2g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 3.5mg | Calcium: 36mg | Iron: 3mg