This Slow Cooker Shredded Beef is the perfect spicy-sweet go-to meal for when you need to bring that signature BBQ flavor indoors. Try it on nachos, sliders, baked potatoes, or grilled dogs!
This Slow Cooker Mexican Shredded Beef is the perfect tailgating meal, just like our Pull Apart BBQ Chicken Bread and Smoked Brisket BBQ Beans! We’re always up for a good crock pot recipe as these are a pretty low-maintenance and set-it-and-forget-it type of meal. It’s perfect for those who’d rather spend time having fun than be stuck by a grill all day long! All you need are a few simple ingredients, and you can whip up this flavorful beef recipe while you’re watching the game!
What Is Slow Cooker Shredded Beef?
Slow Cooker Shredded Beef slow cooks to perfection for hours in a crockpot for fall-apart tender beef that melts in your mouth! The key ingredient? Big Red Soda. That’s right. Using Big Red Soda is one of our favorite ways to cook this tough cut of meat because it imparts such an amazing flavor! After the meat is done slow cooking, we make a whopping pile of Mexican-style nachos topped with all your favorite toppings!
Shredded Beef Ingredients
For the Shredded Beef:
- Big Red Soda
- Cider Vinegar
- Hot Sauce
- Liquid Smoke
- Ancho Chili Powder
- Cooking Oil
- Chuck Roast – 2-pound roast
For the Nachos:
- Tortilla Chips
- Big Red Shredded Beef
- Shredded Cheese
- Black Beans
- Pickled Red Onion
- Sour Cream
How to Make Slow Cooker Pulled Beef
Making the Shredded Beef
First, let’s make the sauce. Grab a big bowl and whisk together the ketchup, Big Red Soda, cider vinegar, hot sauce, and a dash of liquid smoke. Once it’s all mixed up nicely, pour it into the slow cooker.
Now, in another bowl, let’s create a flavorful spice mix. Whisk together some salt, pepper, cumin, paprika, and a pinch of cayenne pepper. Toss in some minced garlic and finely chopped onion.
Cover it with foil and pop it in the microwave for about 4 to 5 minutes until those onions are nice and tender. Once that’s done, add this flavorful mixture to the slow cooker with the sauce. Give it all a good stir.
Next, place your chuck roast right in the slow cooker with the saucy goodness.
Cover it up and let it cook on low heat. You’ll want to let it slow cook for about 5 to 7 hours until the beef gets super tender and practically falls apart.
When the beef is ready, take it out of the slow cooker and use two forks to shred it up. Then, put that shredded beef back into the slow cooker and give it a good toss with the sauce we made earlier.
Now, let’s make the nachos!
Making the Nachos
First, crank up your broiler to high and position the rack in the top-middle part of the oven.
Grab a baking sheet and cover it with foil. Next, layer some tortilla chips, shredded beef, and cheese. Keep stacking until you’ve used up all the tortilla chips.
Pop the whole thing in the oven and keep an eye on it. We want the cheese to melt and the chips to get a lovely golden hue.
Once it’s ready, be careful when you take it out. Quickly add jalapenos, beans, pickled red onions, and scallions. Don’t forget to top it off with dollops of sour cream, guacamole, and salsa. Enjoy!
Girl Carnivore Expert Recipe Tips
- Try mixing up your cheeses for different flavor combos!
- Use sliced or pickled jalapeños, depending on your preference.
- We use a beef chuck roast in this recipe but feel free to use a tri-tip roast or bottom round roast. Each is a good cut of beef, perfect for slow cooking for hours on end.
- Want more topping options? Try some pico de Gallo, fresh cilantro, lime juice, or your favorite hot sauce!
What to Serve With This Shredded Beef Recipe
Leftovers & Reheating
Store leftover shredded beef in an airtight container in the fridge for 3-4 days. You can also freeze the beef for up to 6 months.
- Stovetop: Place leftover beef into a small pot and reheat on medium-low until heated.
- Microwave: Place in a bowl or baking dish and reheat in 30-second increments until heated.
This Slow Cooker Shredded Beef Roast will become your new favorite recipe for large crowds, whether you’re making it for the big game or dinner for the whole family! If you know you’re going to be having a busy day, whip out this great recipe and relax!
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Slow Cooker Big Red Shredded Beef
- ¼ cup Ketchup
- ½ cup Big Red Soda
- 1 tbsp Cider vinegar
- 1 tbsp Hot sauce
- 1 teas Liquid Smoke
- 1 tbsp Salt
- 1 teas pepper
- 1 teas Cumin
- 1 teas Paprika
- ½ teas Cayenne
- ¼ teas ancho chili powder
- 1 teas cooking oil
- 2 cloves Garlic minced
- 1 Onion chopped
- 2 lbs chuck roast
- Whisk the ketchup, Big Red Soda, cider vinegar, hot sauce and liquid smoke together in a large bowl. Add to the slow cooker.
- In another bowl, whisk the salt, pepper, cumin, paprika, and cayenne. Stir in the garlic and onion and cover with foil. Microwave for 4 to 5 minutes until onion is tender. Add to the slow cooker. Stir to combine.
- Add the chuck roast to the slow cooker.
- Cover and cook over low heat until the beef is fork tender, 5 to 7 hours.
- Remove the beef from the cooker and shred with 2 forks. Return to the slow cooker and toss with the sauce.
Shredded Beef Nachos
- Tortilla Chips
- 2 cups Big Red Shredded Beef
- 8 oz shredded cheese try mixing up your cheeses for different flavor combos
- 1 jalapeno sliced or pickled jalapenos
- 4 oz black beans drained and rinsed
- Pickled Red Onion
- Sour Cream
- Preheat the broiler to high. Move the rack to the towards the top middle.
- Line a baking sheet with foil and pile a layer of tortilla chips, shredded beef and cheese over top.
- Top with another layer until you run out of tortilla chips.
- Place in the oven until cheese is melted and chips are just turning golden.
- Carefully remove and quickly top with jalapenos, beans, pickled red onions, scallions and a dollop of sour cream, guacamole, and salsa.
Yes! Feel free to leave out the tortilla chips and let guests add them if they want!
Absolutely! If you’d rather make delicious shredded beef tacos or beef sandwiches, then have at it!
Yes! Feel free to make this recipe the day before and serve it the next day! Just make sure to store your cooked beef in an airtight container until ready to serve. Then, pop it into the crock pot on warm or low until ready to serve!