Description
This Crockpot Shredded Beef Tacos recipe features tender, flavorful chuck roast slow-cooked with aromatic spices, tomatoes, and lime juice. Perfect for a hands-off meal, the beef is seared before slow cooking to lock in flavor, then shredded and served in warm tortillas with your favorite toppings. Ideal for busy days, this Mexican-inspired dish is delicious, versatile, and can be customized to your preferred spice level.
Ingredients
Scale
Beef and Marinade
- 3 pounds chuck roast
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 cup beef broth
- 1 (10 oz) can diced tomatoes with green chilies
- 2 tablespoons tomato paste
- Juice of 1 lime
Serving
- Corn or flour tortillas (for serving)
- Taco toppings such as shredded lettuce, diced tomatoes, cheese, sour cream, avocado, and cilantro
Instructions
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, approximately 2–3 minutes per side, to develop rich flavor and seal in juices.
- Prepare the Crockpot Base: Place the sliced onions and minced garlic at the bottom of the crockpot to create a flavorful bed for the beef.
- Add Beef and Spices: Place the seared beef on top of the onions and garlic. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Sprinkle this spice mixture evenly over the beef.
- Add Liquids: Pour the beef broth, diced tomatoes with green chilies, tomato paste, and lime juice into the crockpot around the beef, ensuring the flavors infuse and help tenderize the meat.
- Slow Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is very tender and can be shredded easily with a fork.
- Shred the Beef: Remove the beef from the crockpot and shred it using two forks. Return the shredded meat to the crockpot and stir it into the juices for maximum flavor and moisture.
- Serve: Warm your choice of corn or flour tortillas. Fill them with the shredded beef and top with your favorite toppings like shredded lettuce, diced tomatoes, cheese, sour cream, avocado, and cilantro. Enjoy immediately.
Notes
- Leftovers can be repurposed for burritos, nachos, or taco salads for versatile meals throughout the week.
- To add more heat, consider mixing in chipotle peppers in adobo sauce during the slow cooking process.
- Use gluten-free tortillas to make this recipe gluten-free compliant.
