Green Chili Shredded Beef

We were crazy starving.  I had this shredded beef cooking all day in the Crock Pot and I made guacamole, homemade salsa and all the burrito toppings ready.  I went to Carolina’s to buy the flour tortillas.  Side-note…when you know someone (someplace) that makes a product ten times more superior than what you can make at home, just go out and buy it.  Flour tortillas are like that for me.  Carolina’s makes literally the best tortillas in our city.  When you buy them they are piping hot and they are everything I look for in a tortilla.  They are obviously fresh, they are huge and they are the right thickness.  I am drooling just thinking of them, I wish I had one to eat now!

Back to what I did make.  So the greatest part of this shredded beef is that you throw everything in the crock pot during breakfast time, press the 8 or 10 hour button and walk away.  What you are rewarded with at the end of the day is perfect shredded beef to then stuff in a tortilla or on top of a taco salad or any other type of preparation you like.  I use a roast, so there are always leftovers.  I used the leftover meat and liquid to make enchiladas a couple of days later.  So this will give you two amazing weeknight dinners without a huge time commitment.

So, back to the beginning of the story…We were crazy starving and so we ate dinner before the pictures of the shredded beef were taken.  Silly family!  Therefore the picture is lackluster.  Next time I will try to show some restraint and get the money shot before we dig in.


Green Chili Shredded Beef

  • 3 lb Beef Chuck Roast (or any other “roast” cut that you can find)
  • 1 (14.5 oz) can of Petite Cut Diced Tomatoes
  • 1 Small Can of Diced Green Chilies
  • 1 Small Yellow Onion – Diced
  • 1 cup of Chopped Fresh Cilantro
  • 1 tbsp Better then Bouillon Beef Flavor
  • 1 tbsp Dried Oregano
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 Bay Leaves
  • 1 cup Water
  • Salt and Pepper to Taste
  1. Place Roast into your crock pot.  Add the diced onions, can of tomatoes with liquid, can of green chilies and the fresh chopped cilantro
  2. Heat the cup of water for 1 minute in the microwave in a microwave safe bowl.  Then add the bouillon and stir to combine.  Then add this to the crock pot
  3. Add all the dried spices including the salt and pepper.  Salt the dish less than normal because you can always adjust this seasoning at the end of the day before you serve the meat.
  4. Put the cover on the crock pot and choose 8 or 10 hours.  If you can do 10 hours that is the best setting for the most moist and tender beef.
  5. One hour before service, lift the lid (careful with the steam) break up (shred) the beef with either tongs or two forks.  Take a small taste and adjust the seasoning if needed.  Then close the lid and let the last hour finish up
  6. Serve with tortillas, sour cream, guacamole, salsa, cheese and easy pickled red onions (thinly sliced half moon red onions in 1/2 cup white vinegar, 1/2 cup red wine vinegar, 1 tbsp salt, 1 bay leaf, 4 Whole Allspice Berries, 4 Whole Peppercorns.  Let this marinate for at least 24 hours)

Now go and make an easy weeknight family dinner of your own…Clink!

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