Dutch Oven Mexican Shredded Beef
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Make this easy Mexican Shredded Beef recipe in your dutch oven and use it for dozens of meals! It's juicy, savory, and loaded with hearty flavor!
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A Versatile Mexican Recipe!
Dutch Oven Meal - make tender pulled beef without having to sear it which saves time on preparation.
Easy Cleanup - using one pot will keep your kitchen cleaner. Use a dutch oven so cleanup will be a breeze!
Budget Friendly - Mexican pulled beef is easy to make with an inexpensive cut of beef such as chuck roast. It's one of those slow cooker recipes that turns a tougher cut of meat into fork tenderness.
Many Uses - Dutch Oven Mexican shredded beef is perfect to serve with rice and beans, or makes the best beef tacos, burritos, taco salad, and tostadas. As a matter of fact, you can plan an entire Mexican Fiesta Menu around this easy recipe.
End Result - is a flavorful beef roast to enjoy in different ways to create many delicious recipes! It's perfect for meal prep and freezing for later.
Ingredient Notes
Find detailed instructions with quantities in the recipe card. Here's the ingredients you'll need...
- chuck roast - a tough cut of beef that becomes tender when cooked low and slow
- small onion - adds flavor to the beef
- fire roasted tomatoes - gives a smoky flavor: can also use regular diced tomatoes
- beef stock - the base of the mexican gravy
- lime juice - adds acid and flavor
SPICE RUB
- cayenne pepper - a spicy dried pepper
- ground cumin - gives an earthy flavor
- smoked paprika - adds the smokiness
- garlic powder - enhances the beef
- onion powder - provides another layer of flavor
- Tajin seasoning (ad) is a mild chili powder blend found in your local grocery store.
- salt and black pepper - season to taste
Dutch Oven Shredded beef can be made spicy or mild to suit your taste. Just leave out the cayenne pepper or add more if desired.
How to Make Dutch Oven Shredded Beef
1 - In a small bowl, mix all spices together.
2 - Rub spice mix on both sides of chuck roast and place in a dutch oven or slow cooker (crock pot).
3 - Place quartered onions on the sides of the meat in pot.
4 - Add fire roasted tomatoes on each side of the beef.
5 - Pour beef stock and lime juice on the side until it covers the bottom of the pot and the cooking liquid rises to the top of the meat.
6 - Cover the dutch oven and place in the oven for 3 hours on 350 degrees. If using a slow cooker, set it to 8 hours.
7 - At the end of the cooking time, uncover pot and shred meat directly in the pot by using 2 forks to pull it apart. Pulled beef should pull apart easily if cooked properly.
8 - Remove excess fat from the meat and discard. Smash the onions and stir with cooked tomatoes and beef to create a tasty tomato sauce or Mexican Spiced Gravy.
Recipe FAQS
Since a chuck roast is made from the shoulder of the cow, it is generally tough since this area is prone to more activity. Cooking the connective tissue for long periods of time helps it release and create a tender cut of meat that pulls apart easily with two forks.
Rump roast comes from the hindquarters of a cow which tends to be less tough. Although it's more expensive, rump roast is more tender than chuck and is a good substitute in this recipe.
When you order beef at a Mexican restaurant it is often called barbacoa, which refers to its slow cooking style.
Serving Ideas
Mexican food is a popular choice around the world! Most favorite recipes start with shredded beef which provides a ton of flavor from the zesty spice rub and spiced gravy.
At your next Taco Night or Mexican Fiesta, plan to serve a variety of food that starts with this flavorful shredded beef recipe...
- Quesadillas - stuff shredded beef in a quesadilla and top with lots of cheese
- Burrito Bowls - make burrito bowls by layering rice with your favorite toppings
- Tostadas - create your favorite tostadas with flour tortillas, black beans and cotija cheese
- Pulled Beef Tacos - Make beef tacos or shredded chicken tacos
- Shredded Beef Burrito - wrap up shredded beef in a burrito with cheese and rice
- Beef Barbacoa Nachos - start with tortilla chips, then add pulled beef with toppings
- Taco Salad - layer mixed greens, tomatoes, cheese, beans and Mexican beef
- Sheet Pan Taco Bake - begin with a puff pastry crust and end with your favorite toppings
- Garnish with fresh veggies and sauces like avocado, jalapeños, fresh cilantro, pico de gallo, green chiles, and salsa verde. Top with a dollop of sour cream or Mexican crema.
Equipment
My favorite way to make Mexican Shredded Beef is to bake it in a dutch oven. It turns out tender every time. You can also use an instant pot or a slow cooker if desired, but I've had the best results with dutch oven cooking.
Freezing and Storage
The best part about this Mexican beef is that you can freeze it and store it after cooking. Divide into air tight containers or vacuum pack in plastic bags.
Freeze up to 3 months. Thaw and reheat in the microwave.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Top Tips
- Since chuck roast is an inexpensive cut of meat, watch for it to go on sale and cook several roasts at the same time for monthly meal prep.
- There's no need to sear the meat before cooking. Searing doesn't make that much of a difference in the final outcome.
- If you don't have some of the seasonings on hand, it's okay to leave them out. There will be plenty of flavor as long as you use most of what's recommended.
What to Serve With Pulled Beef
This full flavored beef recipe tastes great with all types of side dishes. The Mexican Beef Gravy that's left in the dutch oven is so addictive, you'll be slathering it on everything!
- Skillet Street Corn
- Refried Beans
- Mexican Rice
- Black Beans
- Grilled Corn on the Cob (elote)
- Guacamole or sliced avocados
- Salsa verde or pico de gallo
Mexican Fiesta Recipes
Having Mexican food cravings? Nothing else will do until you make these other fun dishes. Hosting a Cinco de Mayo fiesta? These recipes will help make it happen!
Ask guests to bring a recipe from this list and send them the links. Your party will be popping with more fun than you can stand!
Recipe Card
Dutch Oven Mexican Shredded Beef
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- dutch oven with lid
- small bowl and spoon
Ingredients
SPICE RUB
- ½ teaspoon cayenne pepper
- 1 teaspoon Tajin seasoning ad
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
CHUCK ROAST
- 3 pound chuck roast
- 1 onion sliced in quarters
- 1 can 14 ounces fire roasted tomatoes
- 3 Tablespoons lime juice
- 16 ounces beef stock
- 2 or 3 mini sweet peppers optional
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, mix spices together.
- Rub spice mix on both sides of chuck roast and place in a dutch oven or slow cooker.
- Place quartered onions on the sides of the meat in pot.
- Add fire roasted tomatoes on each side of the beef.
- Pour beef stock and lime juice on the side until it covers the bottom of the pot and the cooking liquid rises to the top of the meat. Add sweet peppers if desired. (optional)
- Put a lid on the dutch oven and place it in the oven for 3 hours on 350 degrees. If using a slow cooker, set it to 8 hours.
- At the end of the cooking time, uncover pot and shred meat directly in the pot by using 2 forks to pull it apart. It should pull apart easily if cooked properly.
- Remove excess fat from the meat and discard. Smash the onions and stir with cooked tomatoes and beef to create a tasty tomato sauce or gravy.
Notes
- There's no need to sear the meat before cooking. Searing doesn't make a big difference in the final outcome.
- If you don't have some of the seasonings on hand, it's okay to leave them out. There will be plenty of flavor as long as you use most of what's recommended.
Nutrition
Nutrition info is an auto generated estimate.
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Made it last night and it was delicious! Lots of flavor and juicy. Don't skimp on the spices, super important for good flavor. I used rump roast and cut off some of the fat, I don't like it to be too greasy and it was perfect. Loved mashing the tomatoes and onions after it was cooked and mixing it with the shredded beef for a yummy soupy blend.
That's awesome Isabel! Thank you for letting me know how your shredded beef turned out! 🙂
Thank you very much for sharing this recipe. I look forward to sharing this dish with my family.
This recipe is very versatile. I've made it for many occasions, including my son's birthday party. It goes a long way and makes great tacos!
I made this tonight for my family and they loved it. Tastes great on a quesadilla.
So yummy! Put this on top of veggies and rice, amazing.
That's how I like it!
I like that there are so many ways to serve this-thanks for the ideas!
Thanks, Carol! You can literally make dozens of meals from just one batch of shredded beef!
Thank you for this great recipe! The flavor of the spices looks amazing. I like that you can use this shredded beef to make several different meals.
You're welcome, Marie! Thanks for the great review! 🙂