Carne Mechada is a flavorful, slow-cooked shredded beef dish prepared in the slow cooker for over 6 hours using chuck roast, diced tomatoes, tomato sauce, green chiles, and brown sugar.

To prepare Carne Mechada in your slow cooker or crockpot, thoroughly season the beef, arrange it with tomatoes, sauce, chiles, sugar, and beer, and cook on high for 6 hours until it shreds easily.

Try out this recipe and tell us about your results! I’m sure it will be as delicious as you can see in the images below.

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Slow Cooker Carne Mechada Ingredients

• 3 pounds of chuck roast
• 2 teaspoons of kosher salt
• 2 teaspoons of ground black pepper
• ½ teaspoon of garlic powder
• 1 can (14.5 ounces) of diced tomatoes
• 1 can (8 ounces) of tomato sauce
• 1 can (4 ounces) of diced green chiles
• ¼ cup of light brown sugar
• 1 can (12 ounces) of dark lager beer (preferably dark lager or stout)

How To Make Carne Mechada In Slow Cooker

1. Prepare Your Chuck Roast: Start by evenly seasoning your chuck roast with kosher salt, ground black pepper, and garlic powder on both sides.
2. Place Roast in Slow Cooker: Carefully place the seasoned roast at the bottom of your slow cooker, ensuring it lies flat for even cooking.
3. Add the Tomatoes: Pour the can of diced tomatoes over the chuck roast in the slow cooker, spreading them evenly.
4. Add Remaining Wet Ingredients: Follow with the tomato sauce and the can of diced green chiles, then sprinkle the light brown sugar over everything.
5. Pour in the Beer: Finally, pour the dark lager beer over the contents in the slow cooker, ensuring the liquid distributes evenly.
6. Cook and Shred the Roast: Cover the slow cooker and set it to cook on ‘High’ for 6 hours, after which the roast should be tender enough to shred with two forks, removing any fatty pieces, and ready to serve.

How Can I Make This Dish Less Spicy?

To make the dish less spicy, simply reduce the amount of diced green chiles or omit them altogether. You can substitute them with sweet bell peppers to maintain the colorful presentation without the heat.

Recipe Tips

• Choose the Right Cut: To achieve the best flavor and texture in your Carne Mechada, select a high-quality chuck roast that has a good amount of marbling.
• Season Generously: For a robust taste, ensure to generously season the roast with salt, pepper, and garlic powder, rubbing the seasoning in well to cover every part of the meat thoroughly.
• Slow Cooking Temperature: Always set your slow cooker on ‘High’ for this recipe to ensure that the meat becomes perfectly tender and shreds easily after the recommended cooking time.
• Sauce Thickness: If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with an equal part of water and stir it into the slow cooker during the last 30 minutes of cooking.

Recipe Variations

• Beer Alternatives: If you prefer not to use beer, a good substitute is beef broth mixed with a tablespoon of Worcestershire sauce to maintain the rich depth of flavor in your Carne Mechada.
• Spicy Kick: For those who enjoy a bit of heat, add a diced jalapeño or increase the amount of diced green chiles to give your Carne Mechada a spicier touch.
• Vegetable Additions: Enhance the nutritional value by adding chopped carrots and bell peppers to the slow cooker, which will soften and absorb the flavors during cooking.
• Herb Infusion: Incorporate a bouquet garni of bay leaves, thyme, and oregano into the slow cooker to infuse the Carne Mechada with aromatic herbal notes that complement the beef.

What To Serve With Carne Mechada

Serve your Carne Mechada with vibrant and hearty sides like cilantro lime rice, black bean salad, fried plantains, arepas, and tangy coleslaw.

You can also pair it with quinoa salad or sweet corn cakes for a delightful meal experience.

How To Store Leftover Carne Mechada

In The Fridge:

To store leftover Carne Mechada in the fridge, place it in an airtight container. Make sure to cool it to room temperature before sealing it. Properly stored, it will last for 3 to 4 days. Always refrigerate within two hours of cooking to ensure safety.

In The Freezer:

Place the cooled meat in a freezer-safe container or heavy-duty freezer bag. It can be kept frozen for up to 3 months. Thaw in the refrigerator overnight when ready to reheat.

How To Reheat Leftover Carne Mechada

Reheat your leftover Carne Mechada by placing it in a saucepan over medium heat. Add a splash of water or broth to keep it moist and cover it to steam, stirring occasionally. It should be heated through in about 10 minutes. Ensure it reaches 165°F for safe consumption.

Check out More Slow Cooker Recipes:

• Beef Adobo in Slow Cooker
• Bored Of Lunch Black Pepper Beef In Slow Cooker
• Slow Cooker Smoky Beef Goulash With Chorizo