Slow Cooker Pulled Beef Torta
This Slow Cooker Pulled Beef Torta features tender, slow-cooked beef seasoned with a warm blend of cocoa, cinnamon, cumin, and oregano. The rich, flavorful meat shreds easily and is perfect for serving on rolls with fresh toppings like coleslaw, queso fresco, and cilantro. With minimal prep and hands-off cooking, this recipe creates a hearty, comforting meal that’s ideal for busy days, family dinners, or casual gatherings.
Ingredients
- 2 lb beef roast
- 1 cup beef broth
Rub mix:
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon cumin
- ½ teaspoon anise
- 1 teaspoon chili powder
- 1 teaspoon ground oregano
Optional toppings:
- Tri color coleslaw mix
- Queso fresco
- Chopped cilantro
Other ingredients:
- Rolls
Instructions
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In a small bowl mix together all rub ingredients until well combined.
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Sprinkle onto the roast and pat on, covering all sides completely .
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Allow the roast to sit for 30 minutes.
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Pour beef broth into 6 quart or larger slow cooker.
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Place roast on top of broth.
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Cover and cook on low for 6 hours.
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Shred the roast and cook for an additional 2 hours ensuring internal temperature reaches 145 degrees.
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Remove the middle of each roll to make room for the filling.
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Add meat and drizzle with broth from slow cooker.
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Layer the sandwich with desired toppings.
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Serve and enjoy.
Recipe Notes
Tips and Variations
• For extra richness, lightly toast the rolls before assembling the tortas.
• Add sliced avocado or pickled onions for additional flavor and texture.
• This beef can also be served over rice, in tacos, or wrapped in tortillas.
• Leftovers store well in the refrigerator for up to 4 days and freeze beautifully.