Ingredients
To make Crockpot Shredded Beef Tacos, you’ll need the following ingredients:
2-3 pounds beef chuck roast
1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1 can (10 oz) diced tomatoes with green chilies
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
Corn or flour tortillas
Optional toppings: shredded lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, sour cream, shredded cheese, lime wedges
Directions
Step 1: Prepare the beef
Season the beef chuck roast generously with salt and pepper on all sides.
In a large skillet, heat a small amount of oil over medium-high heat. Sear the beef on all sides until browned. This step is optional but highly recommended for added flavor.
Step 2: Assemble in the Crockpot
Place the sliced onions and minced garlic at the bottom of the crockpot.
Add the seared beef on top of the onions and garlic.
Pour the beef broth and diced tomatoes with green chilies over the beef.
Sprinkle the chili powder, cumin, paprika, and oregano evenly over the mixture.
Step 3: Slow Cook the Beef
Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds with a fork.
Step 4: Shred the Beef
Remove the beef from the crockpot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
Return the shredded beef to the crockpot and stir to combine with the juices and onions.
Step 5: Assemble the Tacos
Warm the tortillas in a dry skillet or microwave.
Fill each tortilla with a generous amount of shredded beef.
Top with your favorite toppings such as shredded lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, sour cream, shredded cheese, and a squeeze of lime juice.
Tips and Variations
Shortcut: If you’re short on time, you can skip the searing step and simply place the seasoned beef directly into the crockpot.
Spice Level: Adjust the spice level by adding more or less chili powder and jalapeños to suit your taste.
Beef Alternatives: This recipe works well with pork shoulder or chicken thighs if you prefer.
Taco Shells: Try using hard taco shells or lettuce wraps as a low-carb option.
Serving Suggestions: Serve with a side of Mexican rice and beans for a complete meal.
Storing Leftovers
Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the beef in portion-sized containers for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in a skillet or microwave until heated through.
