Slow Cooker Shredded Mexican Beef

August 22, 2019Laura

I had a couple of blog subscribers message me recently asking for more beef recipes. I do have a few beef recipes on here, but not nearly as many as chicken. Since it’s a busy time of the year with kids and teachers going back to school, I thought I would share an easy slow cooker beef recipe. I have a Crock-Pot Salsa Chicken recipe that I make on a regular basis and decided to make a Shredded Mexican Beef version of that. It turned out fantastic!

I love my Instant Pot and use it all the time, but I still love my slow cooker just as much. Maybe even more than the Instant Pot! I like being able to dump all the ingredients in and forget about it all day. Plus your house always smells amazing while the food is cooking. For this recipe I used a beef chuck roast, some lime juice and lots of spices. It only takes a few minutes of prep time and you’ll have a delicious dinner waiting for you at the end of the day.

What can you serve the shredded beef with? My favorite way is as a taco salad with lettuce, salsa, sour cream, avocado and shredded cheese. You could also use it as a quesadilla or burrito filling. It would make a great low carb nacho topping or lettuce wrap filling as well. Don’t forget a side of cauliflower rice. There are tons of options! 

Keto Beef Recipe Favorites:

Easy Keto Meatloaf

Low Carb Stuffed Pepper Skillet

Low Carb Chili

Low Carb Sloppy Joes

Low Carb Meatball Bake

Mississippi Pot Roast

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Print Recipe

Slow Cooker Shredded Mexican Beef

  • Prep time: 5 minutes
  • Cook time: 8 hours
  • Serves: 8
  • Calories 345.7


  • 2.5 lb boneless beef chuck roast
  • 1.5 cups salsa
  • 1/2 lime, juiced
  • 1.5 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp ground coriander
  • 1/4 tsp black pepper


  • 1)

    Combine seasonings together in small bowl. Season/rub roast on both sides with seasoning mixture. Place in bottom of slow cooker.

  • 2)

    Cover with salsa and lime juice. Cook on low for 7-8 hours, until meat is tender and easily shreds.

  • 3)

    Shred and let sit in juices for 10-15 minutes before serving. Spoon out with a slotted spoon and serve with your favorite garnishes, lettuce wraps or low carb tortillas.

Nutrition (Per Serving)

Net Carbs3.8g
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