Description
This Crockpot Chipotle Shredded Beef recipe features tender, flavorful chuck roast slow-cooked with smoky chipotle peppers, aromatic spices, and zesty lime juice. Perfect for tacos, burritos, or hearty rice bowls, it delivers a spicy, juicy main dish with minimal prep and hands-off cooking.
Ingredients
Scale
Beef and Seasonings
- 3 pounds chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Vegetables and Aromatics
- 1 small onion, chopped
- 4 cloves garlic, minced
Chipotle and Liquids
- 2–3 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce (from the chipotles)
- 1 cup beef broth
- juice of 1 lime
- 1 tablespoon olive oil
Instructions
- Season and Sear the Beef: Pat the chuck roast dry with paper towels and season evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side, to develop rich flavor and seal in juices.
- Prepare the Slow Cooker: Transfer the seared roast to the crockpot. Add chopped onion, minced garlic, chopped chipotle peppers, adobo sauce, ground cumin, dried oregano, smoked paprika, and beef broth to the pot. Stir gently to combine flavors around the beef.
- Slow Cook the Beef: Cover the crockpot and cook on low heat for 8–10 hours or on high for 4–5 hours. The beef is done when it is tender enough to easily shred with a fork.
- Shred and Finish: Using two forks, shred the beef directly in the slow cooker. Mix in the fresh lime juice thoroughly to coat the beef with bright citrus notes and the flavorful cooking juices.
- Serve: Serve the shredded beef warm as a filling for tacos, burritos, rice bowls, or over mashed potatoes. Leftovers can be stored or frozen for future meals.
Notes
- Adjust the number of chipotle peppers to control the spice and heat to your preference.
- Leftover shredded beef freezes well and works great for quesadillas, sliders, or adding to soups.
