Description
These Crockpot Shredded Beef Tacos feature tender, slow-cooked beef chuck roast infused with a blend of smoky spices, garlic, and lime juice. Perfect for an effortless weeknight dinner or taco night, the beef is seared for extra flavor then cooked low and slow until fork-tender. Serve wrapped in warm corn or flour tortillas with your favorite fresh toppings for a delicious and satisfying meal.
Ingredients
Scale
Main Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup beef broth
- 1/4 cup fresh lime juice
For Serving
- Corn or flour tortillas
- Chopped cilantro (optional)
- Diced onion (optional)
- Avocado (optional)
- Salsa (optional)
- Shredded cheese (optional)
- Sour cream (optional)
Instructions
- Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. When hot, add the beef chuck roast and sear it on all sides until it develops a rich brown crust, about 2 to 3 minutes per side. This step locks in flavors and adds depth to the dish.
- Prepare the Crockpot: Transfer the browned beef roast to the crockpot. Add the sliced onion, minced garlic, chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Pour the beef broth and fresh lime juice over the ingredients.
- Cook Low and Slow: Cover the crockpot and cook the beef on low for 8 to 10 hours or on high for 4 to 5 hours. The beef should become fork-tender and easy to shred by the end of the cooking time.
- Shred the Beef: Carefully remove the beef from the crockpot onto a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the crockpot and stir well to coat it in the flavorful cooking juices.
- Serve: Warm your corn or flour tortillas. Spoon the shredded beef into the tortillas and top with your choice of chopped cilantro, diced onion, avocado slices, salsa, shredded cheese, or sour cream. Serve immediately and enjoy your delicious shredded beef tacos.
Notes
- For enhanced flavor, prepare the beef a day ahead and allow it to marinate overnight in the cooking juices.
- This recipe freezes well; store leftover shredded beef in an airtight container for up to 3 months.
- Serve these tacos alongside Mexican rice, refried beans, or a fresh cabbage slaw for a complete meal.
- Use corn tortillas to keep the dish gluten-free and enjoy dairy-free by skipping cheese and sour cream.
