This Slow Cooker Shredded Beef is the perfect spicy-sweet go-to meal for when you need to bring that signature BBQ flavor indoors. Try it on nachos, sliders, baked potatoes, or grilled dogs!
This Slow Cooker Mexican Shredded Beef is the perfect tailgating meal, just like our Pull Apart BBQ Chicken Bread and Smoked Brisket BBQ Beans! We’re always up for a good crock pot recipe as these are a pretty low-maintenance and set-it-and-forget-it type of meal. It’s perfect for those who’d rather spend time having fun than be stuck by a grill all day long! All you need are a few simple ingredients, and you can whip up this flavorful beef recipe while you’re watching the game!
What Is Slow Cooker Shredded Beef?
Slow Cooker Shredded Beef slow cooks to perfection for hours in a crockpot for fall-apart tender beef that melts in your mouth! The key ingredient? Big Red Soda. That’s right. Using Big Red Soda is one of our favorite ways to cook this tough cut of meat because it imparts such an amazing flavor! After the meat is done slow cooking, we make a whopping pile of Mexican-style nachos topped with all your favorite toppings!
Shredded Beef Ingredients
For the Shredded Beef:
- Ketchup
- Big Red Soda
- Cider Vinegar
- Hot Sauce
- Liquid Smoke
- Salt
- Pepper
- Cumin
- Paprika
- Cayenne
- Ancho Chili Powder
- Cooking Oil
- Garlic
- Onion
- Chuck Roast – 2-pound roast
For the Nachos:
- Tortilla Chips
- Big Red Shredded Beef
- Shredded Cheese
- Jalapeno
- Black Beans
- Pickled Red Onion
- Scallions
- Guacamole
- Sour Cream
- Salsa
How to Make Slow Cooker Pulled Beef
Making the Shredded Beef
First, let’s make the sauce. Grab a big bowl and whisk together the ketchup, Big Red Soda, cider vinegar, hot sauce, and a dash of liquid smoke. Once it’s all mixed up nicely, pour it into the slow cooker.
Now, in another bowl, let’s create a flavorful spice mix. Whisk together some salt, pepper, cumin, paprika, and a pinch of cayenne pepper. Toss in some minced garlic and finely chopped onion.
Cover it with foil and pop it in the microwave for about 4 to 5 minutes until those onions are nice and tender. Once that’s done, add this flavorful mixture to the slow cooker with the sauce. Give it all a good stir.
Next, place your chuck roast right in the slow cooker with the saucy goodness.
Cover it up and let it cook on low heat. You’ll want to let it slow cook for about 5 to 7 hours until the beef gets super tender and practically falls apart.
When the beef is ready, take it out of the slow cooker and use two forks to shred it up. Then, put that shredded beef back into the slow cooker and give it a good toss with the sauce we made earlier.
Now, let’s make the nachos!
Making the Nachos
First, crank up your broiler to high and position the rack in the top-middle part of the oven.
Grab a baking sheet and cover it with foil. Next, layer some tortilla chips, shredded beef, and cheese. Keep stacking until you’ve used up all the tortilla chips.
Pop the whole thing in the oven and keep an eye on it. We want the cheese to melt and the chips to get a lovely golden hue.
Once it’s ready, be careful when you take it out. Quickly add jalapenos, beans, pickled red onions, and scallions. Don’t forget to top it off with dollops of sour cream, guacamole, and salsa. Enjoy!
What to Serve With This Shredded Beef Recipe
Eat the recipe as is, or serve it up alongside some refried beans, an Easy Grilled Corn Salad, or some Rajas Con Crema!
Leftovers & Reheating
Store leftover shredded beef in an airtight container in the fridge for 3-4 days. You can also freeze the beef for up to 6 months.
To reheat:
- Stovetop: Place leftover beef into a small pot and reheat on medium-low until heated.
- Microwave: Place in a bowl or baking dish and reheat in 30-second increments until heated.
