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Easy Slow Cooker Shredded Beef Tacos

Featured in Filling Main Courses.

These restaurant-style shredded beef tacos feature chuck roast seasoned with Mexican spices and slow cooked until tender. Multiple cooking methods (slow cooker, Instant Pot, or stovetop) make it versatile, while the tender, flavorful meat works great in tacos or other Mexican dishes.

Clare Greco
Updated on Tue, 21 Jan 2025 13:27:53 GMT
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Three tacos filled with shredded meat, topped with diced onions, tomatoes, and cilantro, served on a wooden platter. Pin it
Three tacos filled with shredded meat, topped with diced onions, tomatoes, and cilantro, served on a wooden platter. | recipesim.com

These Crockpot Shredded Beef Tacos have become my family's most requested meal! The meat gets so incredibly tender after slow cooking all day with those amazing Mexican spices. I love coming home to the mouthwatering aroma and knowing dinner's practically ready to serve.

Why These Are Always a Hit

What I love most about these tacos is how versatile they are. The tender spiced beef is perfect for tacos but we also use it in burritos nachos or even over rice. Plus the slow cooker does all the work while you're busy with other things.

What You'll Need for the Beef

  • Chuck Roast: Look for nice marbling it makes the meat extra tender.
  • Olive Oil: Just enough for a good sear.
  • Salt and Pepper: Don't skimp here!
  • Broth: Either beef or chicken both work great.
  • Spice Mix: Chili powder cumin onion and garlic powder create magic.
  • Fresh Lime: Adds that perfect brightness at the end.

All About the Toppings

  • Tortillas: Warm them up they taste so much better.
  • Cheese: I love Monterey Jack but use your favorite.
  • Fresh Stuff: Crisp lettuce diced tomatoes.
  • The Creamy Things: Sour cream and ripe avocado.
  • Hot Sauce: Valentina's my go-to but any kind works.
Three tacos filled with shredded meat, topped with cilantro, diced tomatoes, and corn, served on a plate with lime wedges. Pin it
Three tacos filled with shredded meat, topped with cilantro, diced tomatoes, and corn, served on a plate with lime wedges. | recipesim.com

Let's Make It

Start With a Sear
Get your beef nice and brown on all sides then pop it in the slow cooker.
Season It Up
Toast those spices quickly add broth and pour it all over the beef.
Low and Slow
Let it cook for 8 hours then shred it up add lime juice and give it 10 more minutes.
Taco Time
Warm those tortillas and let everyone build their perfect taco.

Other Ways to Cook It

No slow cooker? No problem! You can simmer it on the stove for about 3 hours or use your Instant Pot for just 75 minutes. Both ways give you that same tender juicy meat.

Keeping It Fresh

The leftovers keep beautifully in the fridge for 3 days or freeze them for up to 3 months. Just reheat gently either on the stove or at half power in the microwave to keep it tender.

Make It Your Own

Sometimes I add chipotle peppers for extra kick or use fresh onions and garlic instead of powder. Play around with the spices until you find your perfect blend that's what cooking is all about!

Frequently Asked Questions

→ Why sear the meat first?

Searing creates better flavor through browning, but you can skip it if short on time.

→ Can I use different cuts of beef?

Chuck or cross rib roast work best as they become tender when slow cooked.

→ Why add lime at the end?

Fresh citrus adds brightness and balances the rich meat flavor better when added late.

→ How do I store leftovers?

Keep meat in cooking liquid and refrigerate up to 4 days or freeze up to 3 months.

→ Why drain the meat before serving?

Excess liquid can make tacos soggy. Drain for best texture.

Shredded Beef Tacos

Tender, spiced shredded beef cooked slowly until perfectly shreddable. Perfect for tacos with traditional toppings or any Mexican dish.

Prep Time
20 Minutes
Cook Time
480 Minutes
Total Time
500 Minutes

Category: Main Dishes

Difficulty: Easy

Cuisine: Mexican

Yield: 6 Servings (12-15 tacos)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 2.5-3 pound chuck roast or cross rib roast.
02 1 1/2 tablespoons olive oil.
03 Salt and black pepper.
04 1 can (14 oz) beef broth.
05 1 1/2 tablespoons chili powder.
06 1/2 tablespoon cumin.
07 1/2 tablespoon onion powder.
08 1 teaspoon garlic powder.
09 Juice of 1 lime.
10 Corn or flour tortillas.
11 Chopped romaine lettuce.
12 Shredded monterey jack or cheddar cheese.
13 Guacamole or diced avocados.
14 Sour cream or Mexican crema.
15 Pico de gallo or diced tomatoes.
16 Fresh lime juice.
17 Mexican hot sauce.

Instructions

Step 01

Heat oil in a large pot. Dry beef, season with salt and pepper. Sear for 3-4 minutes per side. Transfer to a slow cooker. Add spices to the pot briefly. Add broth and scrape up browned bits. Pour the mixture over beef. Cook on low for 8 hours. Shred beef, remove fat. Return to slow cooker. Add lime juice and cook for 10 more minutes. Drain before serving. Serve in tortillas with toppings.

Step 02

Cook for 75 minutes on high pressure.

Step 03

Cook on low heat for 2 1/2-3 hours.

Notes

  1. Can be made ahead and reheated.
  2. Freezes well.
  3. Different cooking methods available for convenience.

Tools You'll Need

  • Slow cooker.
  • Large pot for searing.
  • Tongs.
  • Colander.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None in meat.
  • Check tortilla ingredients.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 24 g
  • Total Carbohydrate: 2 g
  • Protein: 35 g