Gluten-Free Slow Cooker Mexican Shredded Beef Recipe

This slow cooker recipe has become a staple in our house and so versatile! When I make this shredded beef I am able to divide into fourths and freeze the meat I don’t use for another day.

This meat is not only used for tacos, but nachos, breakfast burritos, and quesadillas!

Gluten-Free Mexican Shredded Beef Recipe:


  • 3 pounds of beef chuck roast
  • 1 onion diced
  • 4 cloves of garlic minced
  • 2 TBL tomato paste
  • 2 TBL lime juice (or 1 fresh lime squeezed)
  • 2 TBL chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp red chili flakes



  1. Mix together dry spices: chili powder, cumin, paprika, dried oregano, salt and chili flakes, and set aside
  2. Add diced onion, garlic, tomato paste and lime juice to the slow cooker and mix together (I use these slow cooker liners to save on dishes later). Add 2 tsp of the spice mixture and stir everything together.
  3. Take your meat out of the packaging and pat dry. Sprinkle and rub the rest of your dry spices over all your meat (front, back and sides).
  4. Place the meat on top of your onion mixture and set to cook on low for 7-8 hours or high for 4-6 hours.
  5. After meat has cooked (the meat should fall part, if it doesn’t and its too tough to shred, cook for an additional 30-60 minutes), use two forks to shred meat and remove the fat. Place shredded meat back into slow cooker and mixture with sauce.
  6. After meat is cooked, I divide into fourths, and freeze what I don’t use. Add to your favorite Mexican entrée to jazz up your Taco Tuesday!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s