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Slow Cooker Shredded Beef Tacos: Easy Recipe for Flavorful Weeknight Meals

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Enjoy tender, shredded beef chuck roast seasoned with spices, served in warm tortillas for a delicious taco experience. Perfect for family dinners or gatherings, these Slow Cooker Beef Tacos are easily customizable with your favorite toppings!

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 2 tablespoons lime juice
  • 12 small corn or flour tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, sliced (optional)

Instructions

  1. Trim any excess fat from the beef chuck roast to reduce greasiness.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side.
  3. Remove the beef from the skillet and set aside. In the same skillet, sauté the diced onion for 3-4 minutes until translucent.
  4. Add minced garlic and cook for an additional 1-2 minutes, stirring frequently. Transfer onion and garlic to the slow cooker.
  5. In a small bowl, mix chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
  6. Rub the spice blend all over the seared beef chuck roast.
  7. Place the seasoned beef roast on top of the sautéed onion and garlic in the slow cooker.
  8. Pour beef broth over the beef roast in the slow cooker.
  9. Add the can of diced tomatoes with green chilies, including the juice.
  10. Drizzle lime juice over the top.
  11. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
  12. About 30 minutes before cooking time is up, check the beef for tenderness; it should shred easily with a fork.
  13. Remove the beef from the slow cooker and let it rest for a few minutes before shredding.
  14. Shred the beef into bite-sized pieces using two forks or a hand mixer.
  15. Return the shredded beef to the slow cooker and stir into the juices.
  16. While the beef rests, prepare taco toppings: chop lettuce, dice tomatoes, and shred cheese if necessary.
  17. Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap in foil and warm in the oven.
  18. To assemble tacos, fill a warm tortilla with shredded beef and add desired toppings.

Notes

  • Feel free to customize your toppings based on personal preference.
  • Leftover beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Find it online: https://anasrecipes.com/slow-cooker-shredded-beef-tacos/