Soda might seem like a wild ingredient, but it works magic here. It tenderizes the beef until it’s juicy and practically melts apart with a fork. Add in a little chili powder, garlic, and fresh lime juice at the end, and you’ve got a crazy good shredded beef that’s perfect for loading into tacos, burritos, quesadillas, enchiladas, and more.
Also try our Slow Cooker Jalapeño Beef or Slow Cooker Carne Asada.
Why Our Recipe
- Soda acts as a tenderizer for juicy, melt-in-your-mouth shredded beef.
- Lots of flavor with very little effort from a simple mix of soda, spices, and a little fresh lime juice.
- Set it and forget it, then pile it into tacos, rice bowls, sandwiches, you name it.
When I first discovered the magic of cooking beef in soda, I became a little obsessed. The sugar and carbonation break down that tough roast and produce a tender, moist, and tasty shredded beef. It’s easy and totally delicious. I’ve used this recipe so many times and served it so many different ways. It’s always a hit!
Ingredient Notes
- Cooking Oil: You can use any neutral cooking oil like avocado or vegetable oil or use olive oil.
- Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works too. It’s just slightly more bitter.
- Beef Chuck Roast: This is the cut of roast that you use for a classic shredded beef. You could also use a top or bottom round roast or brisket. They’ll just be slightly less tender since they don’t have as much fat.
- Chili Powder: Not all chili powder is created equal. We recommend using a name-brand chili powder for the best flavor profile. It really does taste better. You can also experiment with the different fancy varieties like an ancho chili powder, Mexican-style, chipotle, or dark chili powder.
- Lemon-Lime Soda: Any brand will work! Sprite, 7-up, Sierra Mist, or you could even go for a grapefruit soda with Squirt. We highly recommend you use a soda with regular sugar in it rather than diet. You need the sugar to tenderize the beef.
- Lime Juice: Fresh is always going to give you the best flavor, but the bottled lime juice works too.
The Science of Soda
It might sound a little strange to pour soda over a big roast, but there’s actually some pretty cool science behind it! The acid in lemon-lime soda helps break down the tough fibers in the beef as it cooks, making the meat super tender and easy to shred.
Plus, the sugar in the soda isn’t just for sweetness, it also helps the beef stay juicy. As the roast slowly cooks, the sugar pulls moisture into the meat and helps lock it in, so you end up with beef that’s ridiculously soft. That’s why it’s important to use a soda that has real sugar instead of a diet version — you need that sugar for the magic to happen!
To Sear or Not to Sear
That is the question! We recommend that you sear the roast in a skillet before sticking it in the slow cooker. This extra step is optional, but it is so worth it for the flavor and texture that the browning gives the meat.
If you are short on time, or it’s just one of those days, you can skip the sear and still get a wonderfully delicious result. We won’t judge.
Serving Suggestions
Make a bowl: Add rice, beans, and veggies, and you’ve got a protein-packed bowl. You can also use quinoa instead of rice. Garnish with freshly chopped cilantro and lime wedges.
Tacos and Burritos: This Mexican-style shredded beef is perfect for tacos or burritos. Add cheese, avocado, salsa, and any other toppings you love for a delicious meal.
Salad: Make a quick restaurant-style salad with black beans, rice, and tortilla strips. Don’t forget the dressing—we love this cilantro lime ranch!
Nachos: Load up your nachos with shredded beef, beans, and cheese! Use shredded cheese or go all out and make our homemade nacho cheese sauce. Top it all off with guac and sour cream!
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze leftover shredded beef and place it in a freezer-safe bag or container for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator.
Reheat in a skillet over medium-low heat, occasionally stirring, until warmed through.
Microwave portions on high in 30-second increments, stirring in between, until heated evenly.
