Shredded Beef Part 2
Shredded Beef Part 2 is a medium Mexican recipe that serves 10. 263 calories per serving. Recipe by benjamins.kitchen on YouTube.
Prep: 30 min | Cook: 3 hrs | Total: 4 hrs
Cost: $21.97 total, $2.20 per serving
Ingredients
- 3 lb Chuck Roast (well‑marbled, trimmed into 2‑inch chunks)
- 2 tablespoon Olive Oil (extra‑virgin, for searing)
- 0.5 cup White Onion (diced)
- 3 clove Garlic (minced)
- 2 count Roma Tomatoes (diced)
- 3 count Poblano Peppers (roasted, peeled, diced)
- 0.5 tablespoon Tomato Paste (plain)
- 0.5 tablespoon Mexican Oregano (dried)
- 1 cup Beef Broth (made with Better Than Bouillon (1 tsp) and hot water)
- 1 leaf Bay Leaf (whole)
- 1 pinch Salt (to taste, kosher or sea salt)
Instructions
Season and Sear the Beef
Pat the chuck roast pieces dry, season generously with salt and pepper, then heat olive oil in a large skillet over medium‑high heat. Add the beef in batches and sear until browned on all sides, about 3‑4 minutes per batch.
Time: PT10M
Temperature: Medium‑high heat on stove
Transfer Beef to Slow Cooker
Place the browned beef pieces into the slow cooker insert.
Time: PT2M
Prepare the Vegetables
Dice the white onion, mince the garlic, dice the roma tomatoes, and dice the roasted poblanos. Set aside.
Time: PT10M
Add Remaining Ingredients
To the slow cooker add the diced onion, garlic, tomatoes, poblanos, tomato paste, Mexican oregano, bay leaf, and beef broth. Stir gently to combine.
Time: PT5M
Slow Cook
Cover the slow cooker with its lid and set to LOW. Cook for 2‑3 hours until the beef is fork‑tender and easily shreds.
Time: PT3H
Temperature: Low (≈190°F)
Shred the Beef
Remove the beef pieces and, using two forks, shred the meat directly back into the sauce. Mix well so the meat absorbs the flavorful broth.
Time: PT10M
Final Seasoning and Serve
Taste the shredded beef, add a pinch more salt if needed, and serve hot in tacos, burritos, bowls, or over rice.
Time: PT5M
Nutrition Facts
- Calories
- 263
- Protein
- 20g
- Carbohydrates
- 5g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: None
Ingredient Substitutions
- Instead of Chuck Roast: Beef Brisket
- Instead of Olive Oil: Canola Oil, Vegetable Oil
- Instead of White Onion: Yellow Onion
- Instead of Garlic: Garlic paste
- Instead of Roma Tomatoes: Vine‑ripe tomatoes
- Instead of Poblano Peppers: Anaheim peppers
- Instead of Tomato Paste: Tomato sauce (reduced)
- Instead of Mexican Oregano: Regular oregano
- Instead of Beef Broth: Homemade beef stock, Vegetable broth
- Instead of Bay Leaf: None
- Instead of Salt: None
Equipment Needed
- Slow Cooker (Crock‑Pot)
- Large Skillet or Frying Pan
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Measuring Cups
- Wooden Spoon or Spatula
- Two Forks (for shredding)
Critical Steps — Do Not Skip
- Browning the beef for flavor
- Cooking on low for 2‑3 hours to achieve tenderness
- Shredding the beef while still in the broth to absorb sauce
Chef Tips from the Video
- For extra smoky flavor, char the poblanos directly over an open flame before peeling.
- Use a splash of tequila in the broth for an authentic Mexican twist.
Troubleshooting
Beef is not tender after the recommended cooking time.
Continue cooking on low for an additional 30‑45 minutes until it shreds easily.
The sauce is too thin.
Remove the lid and cook on low for another 20‑30 minutes to reduce, or stir in a teaspoon of cornstarch slurry.
The flavor is bland.
Add a splash more beef broth, a pinch more salt, or a dash of lime juice to brighten the dish.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The shredded beef can be made a day ahead; refrigerate and reheat gently on low before serving.
- Portion and freeze individual servings for quick meals later.
Frequently Asked Questions
What is the cultural significance and history of Mexican shredded beef in Mexican cuisine?
Shredded beef, known as "carne deshebrada," is a staple in many Mexican regions, especially in the north where beef is abundant. It is traditionally slow‑cooked with chilies and spices, then used in tacos, burritos, and tortas, reflecting the Mexican emphasis on tender, flavor‑infused meats.
What are the traditional regional variations of shredded beef in Mexican cuisine?
In Oaxaca, shredded beef may be cooked with mole; in Yucatán, it is often simmered with achiote and orange juice. The version in this recipe highlights northern flavors with poblanos, Mexican oregano, and beef broth, a common combination in the central‑northern states.
How is Mexican shredded beef traditionally served in Mexico?
It is typically served on warm corn tortillas with fresh cilantro, diced onions, lime wedges, and sometimes pickled radishes. It also appears in burritos, tostadas, and as a topping for rice and beans.
What occasions or celebrations is shredded beef associated with in Mexican culture?
Shredded beef is popular for family gatherings, weekend meals, and festive occasions like Día de los Muertos or local fairs, where it is served as a filling for street‑style tacos and quesadillas.
What other Mexican dishes pair well with this shredded beef?
Serve alongside Mexican rice, refried beans, guacamole, and a fresh salsa verde. It also complements a side of grilled corn (elote) or a simple cucumber‑lime salad.
What makes this shredded beef recipe special in Mexican cuisine?
The recipe combines the smoky depth of roasted poblanos with the aromatic Mexican oregano and a low‑and‑slow cooking method that yields ultra‑tender meat while keeping the preparation simple for home cooks.
What are the most common mistakes to avoid when making Slow Cooker Mexican Shredded Beef?
Skipping the initial sear will result in a flatter flavor, over‑cooking on high will make the meat dry, and forgetting to season the broth can leave the final dish bland. Follow the critical steps for best results.
Why does this recipe use low heat for 2‑3 hours instead of a higher setting?
Low heat gently breaks down collagen in the chuck roast, producing melt‑in‑your‑mouth tenderness without drying the meat. A higher setting can cause the exterior to dry out before the interior becomes tender.
Can I make this shredded beef ahead of time and how should I store it?
Yes, the beef can be cooked a day ahead, cooled, and stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on low or in a skillet, adding a splash of broth if needed.
What does the YouTube channel benjamins.kitchen specialize in?
The YouTube channel benjamins.kitchen focuses on budget‑friendly, hearty home‑cooked meals, often featuring slow‑cooker and one‑pot recipes that maximize flavor while keeping costs low.
How does the YouTube channel benjamins.kitchen's approach to Mexican cooking differ from other Mexican cooking channels?
benjamins.kitchen emphasizes practical, low‑cost techniques and uses readily available ingredients, whereas many Mexican cooking channels highlight more elaborate, specialty items. The channel’s style is straightforward, with clear step‑by‑step guidance for everyday cooks.
Last updated: September 4, 2026
