Description
These Crockpot Shredded Beef Tacos are a delicious and easy meal for any taco night. Tender, flavorful shredded beef cooked low and slow in a crockpot, perfect for filling tacos or topping salads. Customize with your favorite toppings for a satisfying and tasty dinner.
Ingredients
Scale
Main Ingredients:
- 3 lb chuck roast
- 1 tablespoon olive oil
- 1 onion (sliced)
- 4 cloves garlic (minced)
- 1 (10 oz) can diced tomatoes with green chilies
- 1/2 cup beef broth
Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- juice of 1 lime
- corn or flour tortillas for serving
- toppings such as shredded lettuce, diced tomatoes, avocado, sour cream, cheese, and cilantro (optional)
Instructions
- Sear the Chuck Roast: Heat olive oil in a large skillet and sear the chuck roast on all sides until browned.
- Prepare the Slow Cooker: Transfer the roast to the crockpot and add onion, garlic, diced tomatoes, beef broth, and seasonings.
- Cook: Cover and cook on low for 8–9 hours or high for 4–5 hours until beef is tender.
- Shred the Beef: Remove the roast, shred it, and return it to the slow cooker. Stir in lime juice.
- Serve: Serve the shredded beef in tortillas with toppings of your choice.
Notes
- This beef is versatile and can be used in burritos, nachos, or taco salads.
- For extra flavor, let the shredded meat simmer in the juices on warm for an additional 30 minutes before serving.
- Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 410
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
