Slow Cooker Spicy Braised Beef

This easy Spicy Braised Beef is the perfect easy slow cooker protein for tacos, bowls, quesadillas, enchiladas, and more! It starts with  lean beef tossed with onions, bell peppers, something spicy (like serranos or chipotles), canned tomatoes, broth, and a mix of oregano, coriander, and cumin. That's it!

Let it cook all day, and you've got a flavorful, tender dish, perfect for making steak tacos, serving it over rice, adding it to egg noodles, or stuffing it in some roasted peppers. It's an easy blueprint for making any tasty protein in the slow cooker (like this Slow Cooker Tri Tip or Mexican Shredded Beef).

What You'll Need for Spicy Braised Beef

Below is a brief list of what you'll need for this recipe. For the full list of ingredients, check the recipe card below!

• Beef (eye round or top round): I love using a lean cut like this because it stays tender when slow-cooked without turning greasy! If you prefer a little more fat, you can always use chuck roast or brisket.
• Jalapeños: Adds a little spice to the beef. I like things spicy, so I added three chopped serrano peppers and left the seeds intact, but if you don't like spice, just use a green bell pepper or poblano pepper instead. You could also use canned chipotles if you want a smokier flavor.
• Low sodium beef broth: I always go with low sodium so I can season to taste. This is the braising liquid that helps keep the meat juicy and shred apart easily.
• Canned diced tomatoes (with juice): The acidity in tomatoes helps break down the meat and makes everything extra tender. If I have fire-roasted tomatoes on hand, I use those for a little extra smokiness.
• Worcestershire sauce: This is my secret weapon for adding that deep, savory, umami flavor. It's tangy, a little sweet, and makes a huge difference in slow-cooked meats. Swap in soy sauce or maggi sauce.
• Spices: I love using a blend of cumin, oregano, and coriander for that classic Mexican flavor.

How to Make Braised Beef in the Slow Cooker

Here's a step-by-step breakdown of how to make this recipe in the slow cooker:

1. Prep the Beef

Place the beef in your slow cooker and season it with salt and pepper. You don't have to sear the beef for this recipe, but you totally can add more flavor! This can be made with a whole, large piece of beef, or you can chop the meat into chunks to get even flavor. 

2. Add the Veggies

Toss in the onion, bell pepper, garlic, and whatever spicy peppers you're using. Spread them around so they infuse the beef with flavor as it cooks. Feel free add extra veggies if you want to pack in some extra nutrition and flavor. 

3. Mix and Pour

Stir together the broth, canned tomatoes, Worcestershire sauce, lime juice, and spices. Pour it right over the beef, making sure everything gets a good coating.

4. Slow Cook Until Tender

Cover and let it cook low and slow until the beef is super tender and easy to shred. No need to babysit it—just let the slow cooker do its thing. This turns out best when it cooks fro 8-10 hours on low. You can speed things up and cook it on high for 4-6 hours, but I find the meat doesn't turn out quite as tender. 

5. Shred and Serve

Shred the beef with two forks or slice it if you prefer. Spoon some of that delicious sauce over the top, and you're ready to dig in! This is one of those recipes that gets even better after a night in the fridge where the beef can really soak up all the flavor in the sauce. If you have time, make this a day in advance. 

Making Spicy Beef in the Instant Pot or Stovetop

Don't want to pull out the slow cooker? Make this recipe in the Instant Pot or on the stovetop instead! Here's how:

Instant Pot Method:

1. Sauté the base: Turn the Instant Pot to the sauté setting. Add some oil, and once hot, sauté the onions, red bell pepper, and garlic until softened.
2. Brown the beef: Add the beef to the pot and sear briefly on all sides. This step locks in flavors.
3. Add ingredients and cook: Mix in the jalapeños, beef broth, diced tomatoes, Worcestershire sauce, lime juice, and spices. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
4. Release and serve: Let the pressure release naturally for about 10 minutes, then quick release any remaining pressure. Shred the beef inside the pot and let it soak up the sauce for a few extra minutes before serving.

Stovetop Method:

1. Brown the beef: In a large pot or Dutch oven, heat some oil over medium heat. Brown the beef well on all sides and set aside.
2. Cook vegetables: In the same pot, add more oil if needed, then cook the onions, red pepper, and garlic until they begin to soften.
3. Simmer the beef: Return the beef to the pot. Add the jalapeños, beef broth, diced tomatoes, Worcestershire sauce, lime juice, and spices. Bring to a boil, then reduce to a simmer.
4. Slow cook: Cover the pot and let it simmer gently for about 2-3 hours, or until the beef is tender enough to be easily shredded.
5. Finish: Remove the beef, shred it, and return it to the pot to mix with the sauce. Adjust seasoning and serve warm.

Tips for Making the Best Spicy Beef in the Crockpot

Here are some helpful tips to make this recipe a breeze!

• Turn it into a soup: Add extra beef broth and toss in some beans or corn for a spicy beef stew that's perfect for colder days.
• Make it smokier: Add a spoonful of chipotle peppers in adobo sauce or a dash of smoked paprika for an extra smoky depth.
• Swap the protein: Use chicken thighs for a leaner option or pork shoulder for a richer, fall-apart texture. Both absorb the bold flavors beautifully. Just make sure to adjust the cooking time! Chicken thighs only need 3-4 hours in the slow cooker and pork shoulder will need 8-10 hours on low. 
• Let it rest before shredding: After the beef is done cooking, let it sit in the juices for at least 15 minutes before shredding. This allows it to soak up more flavor and stay juicy. The longer it hangs out in the sauce, the more flavor!

Ways to Serve this Dish

This beef can be served with a ton of different sides and toppings for a complete meal! Here are some of our favorites:

• Make tacos or taco bowls: Pile the shredded beef into warm tortillas with avocado, pickled red onions, fresh cilantro, and a squeeze of lime, or serve it over rice with black beans and salsa for an easy taco bowl.
• The most delicious steak and eggs: Serve the beef alongside crispy breakfast potatoes and a fried or scrambled egg, then top with hot sauce or fresh pico de gallo for extra flavor.
• Burrito bowls: Layer the beef over rice with black beans, grilled peppers, guacamole, and a drizzle of chipotle sauce for a filling, customizable meal.
• Stuffed peppers and rice: Mix the shredded beef with cooked rice, cheese, and a little salsa, then stuff it into roasted bell peppers for a hearty, flavor-packed dish.
• Meal prep grain bowls: Build a balanced bowl with Mexican quinoa or farro, the shredded beef, fajita veggies, and a creamy dressing like avocado dressing or jalapeno ranch for a satisfying meal all week long.