Slow Cooker Beef Tinga

This Slow Cooker Beef Tinga takes no time to prepare and is perfect for your next family dinner or meal prep for the week. Add it to tacos, your next burrito bowl, or even as a filling for enchiladas. So much flavor and so delicious!

I hope you all enjoyed the holidays. What was on your menu? Did you try anything new? Hopefully you tried a few recipes from here at The BHK!

I reached out on my IG account a few weeks back asking what kind of recipes y’all would be interested in me sharing for 2026 and I got more than a few slow cooker requests, as well as some quick and easy family dinners.

My son Casey was also on board with more slow cooker meals because he’s become quite adept at a few already and wanted to expand his repertoire.

So today, I’m sharing this delicious Slow Cooker Beef Tinga. You know I love my Chicken Tinga here on the blog, so changing it up to beef using a chuck roast seemed like a no-brainer.

I usually get my chuck roasts from Costco because they are always great and the price is always right. If you’re not a Costco member, your local market will definitely carry a chuck roast. Keep an eye on the sales.

Step-By-Step Instructions

The first step will be to add your olive oil, yellow onion and pieces of your seasoned chuck roast to your slow cooker if your slow cooker has a brown/sauté feature. If not, you can brown everything in a deep heavy skillet and then add to your slow cooker.

The second step is to top the browned meat and onions with your crushed tomatoes, chipotle peppers in adobo sauce, light brown sugar, spices and minced garlic. You’ll gently stir everything together and then cover with th lid and cook on low for 6 hours or until fork tender.

The third step is to remove the meat from the slow cooker, skim off any of the fat on top of the sauce and then shred the meat. I like to shred mine into medium-sized pieces, but you do what you’d prefer, then add the meat back into the slow cooker to keep warm.

How to Serve Beef Tinga

We enjoy our beef tinga in tacos for our Taco Tuesdays, in homemade burrito bowls with rice, veggies, Cotija cheese and guacamole and I sometimes use it as a filling for my enchiladas.

I hope you guys give this easy recipe a go maybe for your next Taco Tuesday! I just know you’ll love it!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Slow Cooker Beef Tinga

Author: MaryAnn Dwyer

Servings: 6 servings

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This Slow Cooker Beef Tinga takes no time to prepare and is perfect for your next family dinner or meal prep for the week. Add it to tacos, your next burrito bowl, or even as a filling for enchiladas. So much flavor and so delicious!

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Ingredients  

• 2 Tbsp. olive oil
• 2-2 1/2 lbs. chuck roast, cut into a few large chunks and seasoned generously on all side with salt and pepper
• 1 1/2 cups yellow onion, sliced and then roughly chopped
• 4 cloves garlic, finely minced
• 2 cups crushed tomatoes in puree
• 2-3 canned chipotle peppers in adobo sauce, chopped
• 1 Tbsp. light brown sugar, packed
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. coarse kosher salt
• 1/2 tsp. black pepper
• crumbled Cotija cheese, for serving
• tortillas, for serving

Instructions 

• Add your olive oil, yellow onion and pieces of your seasoned chuck roast to your slow cooker if your slow cooker has a brown/sauté feature. If not, you can brown everything in a deep heavy skillet and then add to your slow cooker.
• Top the browned meat and onions with your crushed tomatoes, chipotle peppers in adobo sauce, light brown sugar, spices and minced garlic. You'll gently stir everything together and then cover with th lid and cook on low for 6 hours or until fork tender.
• Remove the meat from the slow cooker, skim off any of the fat on top of the sauce and then shred the meat. I like to shred mine into medium-sized pieces, but you do what you'd prefer, then add the meat back into the slow cooker to keep warm.

Notes

I used two chipotle peppers in adobo sauce for this recipe. I did not seed them. I wanted some extra spice. If you enjoy things mild, seed your peppers and then chop.

You can purchase the chipotle peppers in adobo sauce in a can in the international aisle at your supermarket. The brand I use is Goya.

Keyword: beef, chuck roast, Slow Cooker, Taco Tuesday

Cuisine: Mexican

Course: Main Dish