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Mexican Shredded Beef (Instant Pot or Slow Cooker)

yield 8

  • 2 lb grass-fed boneless beef chuck roast
  • 1 large onion, sliced
  • 2 tsp sea salt
  • 1 Tbsp mild organic chili powder
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp coconut sugar or sweetener of choice
  • Juice of 1 lime
  • 1/2 cup water or bone broth (see notes)

Instructions

  1. Place sliced onion into your slow cooker or Instant Pot.
  2. Mix spices, coconut sugar, and salt in a small bowl. Rub spice mixture all over the beef roast and place in the pot on top of the onions. Add lime juice and 1/2 cup water (don't worry - a TON more liquid will cook out of the meat as well).
  3. If using an Instant Pot, close the lid, turn the vent to “sealing,” hit “manual” and set to cook for 60 minutes (high pressure). Once cooked, allow pressure to naturally release, which takes approximately 20 minutes. Once the pressure value has released, open the pot, remove the beef, and shred with two forks.
  4. If using a slow cooker, close the lid, set to cook on high for 6-10 hours (depending on how hot your slow cooker is). The meat is done when it easily pulls apart with two forks.
  5. To serve Mexican Pulled Beef, I like several options: a large salad (pictured), alongside beans and cauliflower rice, or as tacos (your choice of regular ol’ tortillas, a homemade version, or even a lettuce wrap).

Recipe Notes

Here's a tutorial for making bone broth.