Description
This Crockpot Shredded Beef Tacos recipe delivers tender, flavorful beef slow-cooked with aromatic spices and tomatoes. Perfect for an easy taco night, the beef melts in your mouth and pairs wonderfully with fresh toppings like avocado, cilantro, and queso fresco. Ideal for meal prep and adaptable to gluten-free diets when using corn tortillas.
Ingredients
Scale
Main Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 8–10 small corn or flour tortillas
Optional Toppings
- Chopped cilantro
- Diced onion
- Sliced avocado
- Crumbled queso fresco
- Lime wedges
- Salsa
- Sour cream
Instructions
- Season and sear the beef: Generously season the beef chuck roast with salt and black pepper. Heat the olive oil in a skillet over medium-high heat. Sear the roast on all sides until nicely browned, about 2 to 3 minutes per side. This step locks in flavor and enhances the final dish.
- Prepare the slow cooker base: Arrange the sliced onions and minced garlic in the bottom of your slow cooker to create an aromatic bed for the meat.
- Add the beef and seasoning mixture: Place the seared beef roast on top of the onions and garlic. In a separate bowl, combine the diced tomatoes, beef broth, chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper if using. Pour this mixture evenly over the roast.
- Slow cook the beef: Cover the slow cooker and cook on low heat for 8 to 9 hours, or on high heat for 4 to 5 hours, until the beef is very tender and shreds easily with a fork.
- Shred and soak: Remove the beef from the slow cooker and shred it finely using two forks. Return the shredded meat to the pot to absorb the flavorful juices.
- Serve: Warm the tortillas, then fill each with the shredded beef. Top with your choice of chopped cilantro, diced onion, sliced avocado, crumbled queso fresco, salsa, and sour cream. Serve with lime wedges for an extra burst of freshness.
Notes
- This recipe is perfect for meal prepping and keeps well as leftovers.
- Shredded beef can also be used in burritos, quesadillas, taco bowls, or nachos.
- Use gluten-free corn tortillas to make the dish suitable for gluten-free diets.
- You can adjust the cayenne pepper amount to control the spice level.
- For a richer flavor, consider marinating the beef overnight with the spices before cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
