Go Back
Mexican Shredded Beef

Mexican Shredded Beef (Instant Pot or Slow Cooker

5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Slow Cooker 8 hrs

Ingredients
  

  • 1 3.5 lb Rump Roast or any beef roast
  • 1 Onion
  • 1 Green Pepper
  • 6-7 cloves Garlic
  • 1 jar Salsa
  • 1 cup Beef Stock
  • 1 tbsp Chili Powder
  • 1 teas Ground Cayenne Pepper
  • 3 teas salt
  • ½ teas pepper
  • Franks Red Hot Sauce a few dashes

Instructions
 

  • Place the roast in the instant pot or slow cooker
  • Remove the skin from the garlic and smash the cloves, put them in with the roast
  • Coarsely chop the onion and green pepper adding them into the pot
  • Add the spices and the rest of the ingredients on top of the roast

Slow Cooker

  • Set the slow cooker to high and let it cook for 8-9 hours
  • Shred the meat and return it into the slow cooker with the juices
  • Serve over rice with desired toppings, or on tacos

Instant Pot

  • Set the valve in the sealed position and manually set the Instant Pot to 90 minutes
  • Let the pressure naturally release for at least 10 minutes
  • Shred the meat and return it into the pot with the juices
  • Serve over rice with desired toppings or on tacos