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Shredded Mexican Beef (Slow Cooker or Pressure Cooker)

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Dish
Cuisine: Mexican, Pressure Cooker
Keyword: Instant Pot
Servings: 8 servings
Calories: 258kcal
Author: Steph Wagner

Ingredients

  • 1 cup beef broth
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 3 lb bottom round roast
  • 1 cup salsa
  • toppings as desired diced tomato, cilantro

Instructions

Pressure Cooker

  • In a small bowl mix together beef broth and all seasonings.
  • Add roast to bottom of pressure cooker. Pour broth and salsa over top. Place lid on cooker and close steam release value to sealing position.
  • Cook on manual high pressure for 60 minutes. Allow pressure to release naturally.
  • Remove beef from pressure cooker and shred with 2 forks. Return beef to liquid mixture. Serve with toppings as desired.

Slow Cooker

  • In a small bowl mix together beef broth and all seasonings.
  • Add roast to bottom of slow cooker. Pour broth and salsa over top. Place lid on cooker and set to cook on low heat for 6-8 hours.
  • Remove beef from cooker and shred with 2 forks. Return to liquid mixture. Serve with toppings as desired.

Notes

This recipe makes 8 servings approximately 1 cup each.

Nutrition

Serving: 1cup | Calories: 258kcal | Carbohydrates: 2g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 740mg | Potassium: 727mg | Fiber: 1g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 4mg