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Mexican Shredded Beef - Simple to prepare and super delicious! This fork-tender Mexican shredded beef is delicious on it's own, or in other recipes.

Ever since we published our recipe earlier this year for Mexican Pulled Chicken, as well as all of the various recipes you can make using pulled chicken (see here, here, and here), we’ve had a number of readers comment or email us, asking if we had beef versions of those recipes.

Happily – the answer is yes!  And today’s recipe for Mexican Shredded Beef is the first of several that we will share over the next few days using this versatile and delicious recipe!  This Mexican shredded beef is an adapted version of the one that my husband Jack made many years ago, when he worked at the popular Edgewater Café, in Magnolia, Massachusetts.  At the restaurant, they used pressure cookers to cook the beef, but our version is cooked low-and-slow in the oven, making it a recipe that anyone can make at home!

Mexican Shredded Beef - Simple to prepare and super delicious! This fork-tender Mexican shredded beef is delicious on it's own, or in other recipes.

And I’ve got to say – the smells filling the house when this Mexican shredded beef is cooking in the oven is pretty amazing!  First a layer of sliced onions and peppers is placed in the bottom of a baking dish which serves as a bed for the beef.  Then a wet rub made with tomato paste, honey, spice, chili sauce and our popular Rocket Fuel (or your favorite hot sauce) is slathered over the beef before it is cooked.  Roast in the oven for about 3 to 3 ½ hours and your Mexican shredded beef will be fork tender and ready to shred!

And coming up later this week, we’ll be sharing some more great recipes that use this Mexican shredded beef including Beef and Bean Enchiladas, and Beef Chimichangas – plus a fabulous homemade Enchilada Sauce that you won’t want to miss!

Note: We have received some reader questions asking if this Mexican Shredded Beef can be made in a slow cooker.  The answer is yes – however, we found that the best results came from cooking the beef in the oven as written in this recipe.)

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Mexican Shredded Beef - A Family Feast

Mexican Shredded Beef

  • Prep Time: 30 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings


  • ½ large onion peeled and cut into large slices
  • ½ large red bell pepper seeded and cut into large slices
  • 1 tablespoon tomato paste
  • 1 tablespoon Agave Nectar or honey
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried cumin
  • ½ teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon Rocket Fuel, or your favorite hot sauce
  • ½ teaspoon Sriracha chili sauce
  • 2 ½ pounds chuck roast
  • 1 cup beef stock


  1. Preheat oven to 300 degrees.
  2. In a 9×13-inch glass baking dish or roasting pan, lay sliced onions and peppers on bottom.
  3. Mix tomato paste, Agave or honey, all the dried spices, Rocket Fuel and the chili sauce. Smear all over beef and set beef over peppers and onions. Pour the beef stock around the sides of the beef.
  4. Cover with parchment paper and then foil, sealing tight.
  5. Roast in over for three hours or until fork tender. Check after three hours and cook for another 30 minutes if not falling apart tender.
  6. With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.
  7. Use as a filling for a variety of Mexican or Southwestern-inspired dishes.

You may also like:

Mexican Pulled Chicken

Mexican Pulled Chicken - A Family Feast

Beef Enchiladas

Beef and Bean Enchildas - A Family Feast

Beef Chimichangas

Beef Chimichangas - A Family Feast

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  • KG30 wrote:

    Will this taste like Mexican Restaurant style beef burritos that usually have cheese sauce covering them or is this a sweet flavor? Can I use crock pot?

    • Martha wrote:

      Hi KG30 – This is not a sweet recipe – some agave is added to mellow the spicy flavors but it’s not overly sweet. We haven’t tried making this in a crock pot ourselves, but we noted in the post (right above the recipe) that you could use it.

  • Hungry wrote:

    It sounds tasty. but the “Bell Peppers” , “avave nectar /honey” , Siracha sauce” (beef stock?) Pears, Ginger, Tabasco/cayenne peper” Fish Sauce , sugar , Sound Distinctly NOT Mexican. Sounds Very pasty white Gringo Impressionistic. Or at least it definitely is not Sonoran Mexican. MAYBE Mexico City , new Avant guard Mexican food.
    Just really does not sound “Authentic Mexican” But then again I like “Tex-Mex/Arizona-Mex food, which is Not “truely” Mexican food han Taco Bell. 🙂 But so Yummy! . It is “close to Mexican food, Mexican Inspired”. Much More Mexican inspired than Taco bell. But this recipe Is Sounding Good! so probably worth Trying! Dang It, Now I Am Hungry!

    • Jack wrote:

      Thank you, I think.
      It is authentic Plymouth Massachusetts Mexican. “Gringo impressionistic” is pretty funny, I am totally stealing that line. Also love your email address.

  • Kriste Kanipe wrote:

    Hi, this recipe looks tasty and I will be making it soon. I bought a 4lb London and intended to make shredded beef like the one you have here. Should I just double the time or increase the temp. I am looking for the pull apart shredded texture. Thank you, Kristie

    • Jack wrote:

      A London Broil can be a name given to a few different cuts of meat. It may be from the round or flank. Either cut will be OK, just not as flavorful as the chuck because they are lean. Chuck is always the best bet for flavor. I would think that they may take a little longer to cook and suspect that they may be a bit dry and stringy compared to a chuck. So bottom line, it certainly can be used but will not be as good as a chuck.
      Hope this helps,

  • Maggie Unzueta wrote:

    This looks incredibly delicious. Yum!

    • Martha wrote:

      Thanks Maggie!

  • stacie wrote:

    Made this Sunday 11/12/2017 and it was a grand slam! Husband and step son LOVED it! Still raving about it few days later. Thanks for the recipe!

    • Martha wrote:

      You are very welcome Stacie – so glad the recipe was a hit!

  • Mark Stifler wrote:

    is it not too spicy because you use lot of chili stuff like chili powder,chili sauce,and another hot sauce that can make the shredded beef taste really really spicy?

    • Martha wrote:

      Hi Mark – I wouldn’t describe this recipe as too spicy at all – but feel free to cut back on the chili powder and hot sauce if you’d like! You can always add more once it is cooked.

  • Mark wrote:

    Pulled beef looks great! – did a few of them this summer on the smoker..
    But what I really wanted to say was I have a ton of fond memories from the edgewater from back in the early 80s. Loved living in magnolia and loved the edgewater!

    • Martha wrote:

      Hi Mark! You are one of several readers who have written to us to share very fond memories of the Edgewater (and Magnolia)! 🙂 So sad it is no longer there…. Hope you enjoy the recipes! Thanks for writing to us today.

  • Martha wrote:

    Hi Patricia – This would be a great second entree with the fajitas. Our Carnitas (pork) is another very popular Mexican entree recipe on our site in case you’d like to check that out too: Hope that helps!

  • Hyacinth wrote:

    In our very small town, a Mexican restaurant serves a dish with shredded beef, onions, pepper, tomato over cheese enchiladas. I came looking for a beef recipe that might work for me.

    • Martha wrote:

      Hi Hyacinth – We hope our shredded beef recipe is as good as the dish at your local restaurant. Enjoy!

  • Diane wrote:

    I make this very often since it is so versatile. But I salt and pepper it first then brown it before roasting. Add some broth or water and just put a lid on it. Bake at 325 for 3 – 4 hours, depending on the size of the roast. After it is done and shredded, it can be used in different ways. My personal favorite is to saute onion, garlic, jalapeno, fresh tomato and cilantro with the shredded beef.

    • Martha wrote:

      So glad you are enjoying the recipe Diana – great ideas!

  • Tracey wrote:

    when you say 300degrees, is that celcius or farenheit?

    • Martha wrote:


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