Description
These Crockpot Shredded Beef Tacos are a delicious and easy meal for taco night. Tender, flavorful shredded beef cooked low and slow in a crockpot, perfect for filling tacos with your favorite toppings.
Ingredients
Scale
For the Beef:
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion (sliced)
- 4 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup beef broth
- 1/4 cup fresh lime juice
For Serving:
- corn or flour tortillas
- Optional toppings: chopped cilantro, diced onion, avocado, salsa, shredded cheese, sour cream
Instructions
- Prepare the Beef: Heat olive oil in a large skillet and sear the beef chuck roast on all sides until browned. Transfer the roast to a crockpot.
- Add Ingredients: Add sliced onion, minced garlic, chili powder, cumin, paprika, oregano, salt, pepper, and cayenne pepper to the crockpot. Pour in beef broth and lime juice.
- Cook: Cover and cook on low for 8–10 hours or on high for 4–5 hours until beef is tender.
- Shred Beef: Remove beef from crockpot, shred with forks, then return to juices in the crockpot and stir to coat.
- Serve: Warm tortillas, fill with shredded beef, and add desired toppings.
Notes
- For enhanced flavor, prepare the beef a day in advance and let it marinate in the juices overnight.
- This dish freezes well for future meals. Serve with Mexican rice, beans, or slaw for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 370
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 95mg
