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The Best Shredded Mexican Beef
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 people
  • 2 pounds of beef chuck roast cut into bite-size pieces it's easier to shred later
  • 1 onion chopped
  • 4 ounce can of chopped green chilies
  • 1 cup of your favorite salsa I like mild salsa
  • 2 tablespoons of honey
  • 1 tablespoon soy sauce
  • 1 cup water
  1. Combine all the ingredients in a large freezer bag and use your hands to massage the ingredients in the closed bag before placing it in the freezer. I like to thaw the bag the night before in the refrigerator so I can put the contents in the slow cooker on low in the morning. Cook on low for 5-7 hours in your slow cooker. You can also use your pressure cooker (add one cup of water) if the items are totally thawed on HIGH for 50-60 minutes. Shred the meat and serve in tortillas with Spanish rice.