Connie’s Slow Cooker Mexican Shredded Roast

This is a new recipe I tried when I invited my friend, Karla, and her 11 children over for lunch. In case you are keeping score, that makes 19 children between the two of us, so this recipe served 21 people!

It is delicious, frugal, and filling! The roast literally falls apart, and all the ingredients make it a stew-like dish with a Mexican kick.

It can be served over egg noodles, rice, corn chips, or in tortillas as burritos. Top with shredded cheese, shredded lettuce, sour cream, and other favorite toppings.

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Slow Cooker Mexican Shredded Roast

Yield – 20 servings

Preparation Time – 5 minutes

Cooking Time – 12 hours on low


  • 3 lb. boneless chuck roast
  • 1-2 Tbsp chili powder
  • 1 onion, diced
  • 1 can cream of mushroom soup (or make your own!)
  • 2 cans original Rotel diced tomatoes and green chiles
  • 1 can ranch style beans
  • 1 cup of water
  • 2 tsp. salt


  • Coat roast in chili powder. Place in slow cooker.
  • Add all ingredients, except beans. Cook on low for 11 hours.
  • Add beans and cook 1 more hour.
  • Shred roast and serve over noodles, rice, or chips, or in a burrito. Top with shredded cheese and other favorite toppings.
  • Enjoy!

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  1. LisaE says

    This looks great even though I don’t use any cans of cream of whatever soup but I think this will work well without it. I can already taste this beef inside a tortilla…yum.

  2. Erica says

    Since you posted a mexican style roast, I thought I would share mine with you. I am not mexican, but live 15 minutes from the border in Arizona and was gifted this recipe a couple years ago. It is my go-to slow cooker recipe because it only requires meat and 3 little cans!

    Mexican Birria
    3-5 pounds of any kind of meat (beef or pork roast, shoulder, I have even used chicken breasts)
    1 8 oz can of tomato sauce
    1 8 oz can of El Pato sauce (the red and yellow can, not the jalepeno one)
    1 8 oz can of Embasa brand salsa casera

    These last 2 cans you should be able to find in your ethnic foods aisle with the mexican items. My mom is in WI and she was able to find both, so I believe they should be pretty easy to find. Put the meat in the slow cooker, and pour the 3 cans over the meat. Cook on low (anywhere from 6-8 hours) until meat falls apart when you try and pick it up with a fork. You can serve over rice, or my favorite in a tortilla with some avocado and cilanto. Also, the extra juice left over makes a really good soup on a cold winter day.

  3. Amanda says

    I made this tonight (well, I guess it was this morning!) Great taste–and it smelled great when I walked into our house tonight. Nothing quite like the smell of an already cooked dinner as you walk into the house at the end of the day!

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