Crockpot Shredded Beef Tacos (Printer-Friendly Layout)
Tender beef chuck roast slow-cooked with savory spices until it falls apart, perfect for taco night or versatile meal prep options.
# Ingredients You'll Need:
→ Beef Mixture
01 -
3 lbs beef chuck roast
02 -
1 cup beef broth
03 -
1 (15 oz) can diced tomatoes with green chilies
04 -
1 small onion, diced
05 -
3 cloves garlic, minced
06 -
2 tbsp taco seasoning
07 -
1 tsp ground cumin
08 -
1 tsp smoked paprika
09 -
1/2 tsp salt
10 -
1/2 tsp black pepper
11 -
Juice of 1 lime
12 -
2 tbsp chopped fresh cilantro (optional)
→ For Serving
13 -
Corn or flour tortillas
14 -
Diced avocado or guacamole
15 -
Chopped red onion
16 -
Cotija cheese or shredded cheese
17 -
Fresh cilantro
18 -
Lime wedges
# Step-by-Step Instructions:
01 -
Pat the beef chuck roast dry with paper towels and season thoroughly with salt, pepper, and taco seasoning on all sides.
02 -
Distribute diced onions and minced garlic evenly across the bottom of the slow cooker, creating an aromatic bed for the meat.
03 -
Place the seasoned beef on top of the onion mixture. Pour in beef broth, diced tomatoes with green chilies, ground cumin, and smoked paprika. Finish with fresh lime juice.
04 -
Cover and cook on low heat for 8-10 hours or high heat for 4-5 hours, until beef reaches fork-tender consistency.
05 -
Remove the beef from the cooking liquid, shred completely using two forks, then return to the slow cooker. Stir to thoroughly coat meat with the flavorful cooking juices.
06 -
Fill warm tortillas with the shredded beef and garnish with your preferred toppings such as avocado, red onion, cheese, cilantro, and a squeeze of lime.
# Extra Tips and Tricks:
01 -
Store leftover beef in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
02 -
Try serving the shredded beef over rice with black beans and avocado for taco bowls, or use in quesadillas or burritos.
03 -
For a lighter option, serve in crisp lettuce cups instead of tortillas.