Slow Cooker Beef Tacos

These juicy, tender Slow Cooker Shredded Beef Tacos are packed with so much flavor. With less than 20 minutes to prep, with fewer than 10 ingredients, and they can be made into so much more than just tacos.

Taco Tuesday is a 7-day-a-week favorite around here, so that always makes us look for different ways to eat Mexican. This slow cooker shredded beef tacos are a recipe that can be used to make quesadillas, nachos, burrito bowls, and more. They are freezer-friendly and make delicious leftovers.

If you love a great taco as much as we do, try my Crock Pot Birria Tacos and 5 Ingredient Crockpot Chicken Tacos.

Why You'll Love This Recipe

• Versatility - This shredded beef works well for tacos, burritos, and enchiladas.
• Easy Effort - this dish only requires a quick 10-minute sear before letting the slow cooker do all the work.
• Fall-Apart Tender - Cooking the beef this way results in a "fall-apart" texture.
• Leftovers are amazing -Cook once and eat for a few meals.
• Easy dish to serve - and the whole family can have it their way!

Ingredients

• Chuck Roast: The star of the show, rich and marbled beef!
• Taco Seasoning: For this recipe, I used the taco seasoning that I love keeping on hand.
• Beef Broth: to give some flavor and richness to the dish.
• Tomato Paste: A concentrated burst of tomato flavor that adds a subtle sweetness.
• Jalapeño Pepper: Brings a fresh and mild heat to the dish.
• Lime Juice: Fresh juice brings all the flavor and brightens it up.
• Yellow Onion: A natural sweetness and savory depth as it softens.
• Salt and Pepper: Essential for enhancing the flavors.

Recipe Video

How to make Slow Cooker Shredded Beef Tacos

1. Prep Roast: Season the roast with salt and pepper on all sides.

2. Sear Roast: Sear the roast on medium-high heat on both sides using a small amount of oil. I seared for about two minutes on each side. Place the roast in crock pot.

3. Prep Vegetables: Dice the onion and jalapeño and place them on the roast.

4. Make the Sauce: Mix the taco seasoning, beef broth, tomato sauce, and lime juice. Pour over the roast and veggies.

5. Cook: Allow for 6-8 hours on low or 3-4 hours on high. Cook until the roast is tender and easy to shred.

6. Serve and Enjoy: Shred the roast beef with two forks and toss to coat with juices. Serve the slow cooker shredded beef tacos with your favorite toppings.

Substitutions and Variations

• Spice it up- you can add cayenne pepper, red pepper flakes, or a splash of hot sauce to add extra spiciness.
• Add more veggies - Consider adding bell peppers or tomatoes to give a more fajita-like feel.
• Add a Chipotle flair - Add in some chipotle peppers in adobo sauce or chipotle powder to make it pop.

Tims Tips

• Topping Ideas: Lettuce, cheese, beans, rice, sour cream, avocado, cilantro, lime, salsa, and hot sauce.
• Cook meat until tender: Even after 8 hours, if your meat is still a little tough, you can keep cooking. A chuck roast will only get tender, and it will not dry out.
• Searing the meat: Adds an extra layer of flavor, and I know it is an extra step, but I find it to be worth the time.
• Taste and adjust at the end - After shredding, give it a taste. Add a little seasoning if needed.
• Serve with your favorite toppings - I love fresh lime, cilantro, sour cream, diced onions, and salsa on our crockpot shredded beef tacos!

What to Serve with Crockpot Beef Tacos

• Cilantro Lime Rice
• Fresh and Fast Salsa
• Creamy Skillet Corn Recipe
• 5 Minute Salsa

Storage

Store leftover meat in an airtight container in the refrigerator for 3-4 days, or store it in the freezer for up to 3 months.

To reheat, thaw in the fridge if frozen. The best way to warm it is on the stove or at a low temperature in the oven.

FAQs

More Delicious Tacos

• Slow Cooker Carnitas
• Crock Pot Birria Tacos
• 5 Ingredient Crockpot Chicken Tacos with Salsa
• Korean Steak Tacos

What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!