STREAMING NOW: Simply Nigella

Crockpot Shredded Mexican Beef

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This came from Obesity Help. I have not tried this, just posting for easy finding.”
6hrs 15mins

Ingredients Nutrition

  • 6 lbs chuck roast
  • 8 ounces salsa (1/2 jarfavorite brand)
  • 4 ounces canned green chili peppers, chopped
  • 1 ounce old el paso taco seasoning (1 package, Hot & Spicy)
  • 1 ounce old el paso reduced salt taco seasoning (1 package)
  • 12 teaspoon dried oregano
  • 12 teaspoon ground cumin
  • 4 ounces sazon seasoning (4 packet)
  • 3 tablespoons red sofrito sauce (spn)
  • 2 garlic cloves, minced salt to taste
  • 1 14 cups water


  1. Trim the roast of any excess fat, and season with all ingredients listed above. Marinate to your liking (2 hours to 3 days, I usually leave it 3 days so the flavors are all through the meat) Place roast in foil large enough to enclose the meat.
  2. Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Remove foil and reduce heat to Low. Continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a