Rating: 4.43 stars
150 Ratings
  • 5 star values: 96
  • 4 star values: 32
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 3

This makes an incredibly tender shredded beef with a Mexican flair. It takes quite a bit of time to make, but the slow cooker does all the work, and it's well worth the wait. It's great on tortillas, in sandwiches, and even in soup. Go easy on the hot pepper sauce if you don't like spicy food.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.

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  • In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder, and dried tarragon; mix together well and rub over the meat.

  • In a separate small bowl, combine the beer OR cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour this mixture over the meat.

  • Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.

  • Cook on low setting for 10 hours, or more, if desired.

Nutrition Facts

621 calories; protein 55.8g; carbohydrates 6.6g; fat 39.7g; cholesterol 184.3mg; sodium 916.6mg. Full Nutrition
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Reviews (149)

Most helpful positive review

Rating: 5 stars
06/03/2003
Most excellent. It made fabulous burritos. Read More
(40)

Most helpful critical review

Rating: 1 stars
05/01/2011
This was a huge disappointment. I followed the recipe exactly and cooked it overnight. I woke in the morning to an amazing smell but the taste was decidedly bland. It was just a roast. I dumped red pepper flakes and habanero sauce all over it just to give it some heat. Will not make this again. Read More
(11)
150 Ratings
  • 5 star values: 96
  • 4 star values: 32
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
06/03/2003
Most excellent. It made fabulous burritos. Read More
(40)
Rating: 5 stars
01/28/2004
I made this for a staff lunch today and everyone loved it!! It also had an added bonus - the smell of it cleared everyone's sinuses. It did have a kick to it but the only ones who complained where the ones who had it plain. It needs to be served on bread of some kind. It takes a little bit of work to make but it's worth it! Read More
(30)
Rating: 5 stars
09/30/2003
This was an EASY delicious recipe! I have searched for a shredded beef recipe for years and now I've found it. I used a smaller roast... about 3 lbs and cooked overnight. I used mine to make enchiladas. The spicing was just right. Muy Bueno! Read More
(28)
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Rating: 5 stars
06/03/2003
My husband went nuts over this recipe. He says it's one of the best recipes he's ever tasted. He begged me to make it again as soon an possible and often. I have to admit he's got a point; th emeat was very tender and flavorful and made some oustanding taco filling. Read More
(15)
Rating: 5 stars
08/08/2008
I used maybe a pound and a half of chuck roast cut up and dumped everything into the pressure cooker everything except the beer didn't have so subbed 1 cup homemade beef stock and used red bell pepper instead. Cut some spices in half but kept garlic and jalapenos the same. I let it marinate for a while cuz we wern't ready to eat then cooked. Made burritos. Dinner went like this take a bite say "This is SO GOOD." Repeat after every bite. Read More
(14)
Rating: 4 stars
01/05/2006
Great recipe....the meat really just falls apart - no shredding needed!! If you're pressed for time like I was just start the slow-cooker off on high for a couple of hours then turn down to low....it'll be ready in six hours. If you truly like things spicy you'll need to add more peppers or hot sauce.... Read More
(11)
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Rating: 1 stars
05/01/2011
This was a huge disappointment. I followed the recipe exactly and cooked it overnight. I woke in the morning to an amazing smell but the taste was decidedly bland. It was just a roast. I dumped red pepper flakes and habanero sauce all over it just to give it some heat. Will not make this again. Read More
(11)
Rating: 5 stars
09/06/2006
A! I followed the recipe exactly using diet coke instead of beer (didn't have any) and it is awesome! Lots of flavor - spicy but not overbearing and the meat just falls apart. I served it with flour tortillas and pico de gallo (chopped tomatoes onion and cilantro) and guacamole. I'll make this often for all kinds of occasions. Thanks! Read More
(11)
Rating: 5 stars
04/14/2011
Plugged in for 2 pounds of chuck - 3 servings and it was awesome. I put it in at 9pm and turned it off at 8am. I put it straight in the refrigerator and then pulled it out later in the evening for dinner. I reheated the entire contents of the crock pot on the stove top and it fell apart as it reheated... AMAZING I didn't have tarragon or chili powder. I added about 1/2 teaspoon of oregano cumin and crushed red pepper and about 1 teaspoon of kosher salt. I doubled the amount of beer - I used Dos Equis. I backed off on the hot sauce - Louisiana Hot Sauce We ended up using this beef for tacos but it looks like it would be amazing for just about any shredded beef application - sandwiches enchiladas or burritos. Read More
(11)