Shredded Beef Tacos
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Crockpot Shredded Beef Tacos made with well seasoned, chili spiced chuck roast that simmers low and slow until it’s melt in your mouth tender. Completely delicious layered into warmed tortillas with all your favorite toppings!
Recipe also includes stovetop and Instant Pot cooking methods.
Want to take these to the next level? Serve them over homemade corn tortillas or flour tortillas.
Shredded Beef Tacos
This is truly a family favorite recipe! I first shared it way back in 2012 it was one of my original go-to recipes and still is! I make it all the time for parties, family get togethers, weeknight meals and for freeze ahead meal prep.
It’s one of the easiest things you can make, the beef is so tender and brimming with flavor, and people of all ages enjoy these tacos.
Personally I’m a total food snob and will only make this using the method of browning before slow-cooking, but for really busy people you can skip the browning method and you’ll still have a tasty dinner.
The other great thing about this shredded beef taco recipe is that you can use leftover beef for so many other dishes such as enchiladas, taquitos, nachos, quesadillas, tamales or burritos. And if you are in a hurry you can just serve these street taco style with simply the beef, cilantro, onion and lime.
I’ve also updated this recipe with notes including a stove-top cooking option for those of you who don’t have a slow cooker or just prefer it to be ready faster. And I’ve also included and option for cooking it in a pressure cooker. Of the three I like slow cooking the best but use what works for you and your schedule and the equipment you have.
Ingredients for Mexican Shredded Beef and Substitutes
- Chuck roast: Cross rib also works here. It’s a little less tender since it’s not as fatty but it’s the one other cut of beef I’ve had success with here.
- Olive oil: Vegetable oil works too.
- Salt and black pepper: Season to taste.
- Broth: Beef broth or chicken broth both work well in this recipe. You can also use water and chicken base such as Better Than Bouillion Organic.
- Spices: You’ll need chili powder, cumin, onion powder and garlic powder for this recipe.
- Fresh lime: In a pinch fresh lemon works too.
Ingredients for Serving Tacos
- Tortillas: You can use corn or flour tortillas. Heat them before serving. My favorite way to heat corn tortillas is in a little oil in a skillet on the stove until light golden brown spots appear on each side.
- Lettuce: This is optional. I usually use Romaine lettuce, iceburg is another good crisp option.
- Cheese: Monterey jack, cheddar or Queso fresco are recommended.
- Tomatoes: Pico de gallo is even better if you have time to make it.
- Sour cream: To make them more traditional use Mexican crema if you can find it.
- Avocados: Another upgrade is homemade guacamole.
- Hot Sauce: Mexican hot sauce is best here. I love Valentina or Tapatio.
Scroll below for full printable recipe.
How to Make Shredded Beef Tacos in the Slow Cooker
- Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels.
- Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 to 4 minutes on each side.
- Remove pot from heat, transfer beef to a 6 or 7 quart slow cooker. Add spices to pot and saute briefly. Pour beef into pot and scrape up browned bits then pour broth over roast.
- Cover slow cooker and cook on low heat 8 hours.
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Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
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Add in lime juice, cover with lid and cook on low an additional 10 minutes while preparing toppings and tortillas.
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Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
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Serve in warmed tortillas with desired toppings.
Frequently Asked Questions
How Can I Make it on the Stovetop?
To prepare this on the stovetop sear the beef, spices and add broth. Then cover and cook over low heat until roast is very tender, about 2 1/2 to 3 hours. Monitor the level of the liquid occasionally as you may likely need to add more broth depending on how much is evaporating.
Will It Work to Slow Cook on High Heat?
You can cook the roast on high heat for half the but keep in mind the roast won’t be as tender.
Can I Cook it In an Instant Pot?
You can also cook shredded beef for tacos in the Instant Pot. I personally feel like the roast doesn’t come out quite as tender as the slow cooker option but it’s a decent alternative if you don’t have as much time. Sear it using the saute setting of the Instant Pot, then cover and cook it on high pressure for 75 minutes and let pressure release naturally.
Can I use Fresh Onion and Garlic?
You can also go use fresh onion and garlic here if preferred. To do so after browning roast, saute 1 small onion halved along with 3 or 4 cloves of garlic (in place of the garlic powder) in that same oil in the pot after you’ve browned the roast.
Then pour the broth into the pot with the onion and garlic and scrape up those browned bits at the bottom, and finally pour that mixture over the beef in the slow cooker.
How Can I Make them Spicy?
If you want a spicier beef for tacos simply add chopped canned chipotle chilies and their sauce to the recipe (add according to your heat preference, I recommend about 4). Or you could even add 1 tsp or so of cayenne pepper.
More Taco Recipes You Might Like
- Barbacoa
- Black Bean Tacos with Avocado Cilantro Lime Crema
- Carnitas
- Grilled Chicken and Avocado Street Tacos
- Ground Beef Tacos
- Oven Roasted Chicken Tacos
Follow Cooking Classy
Shredded Beef Tacos
Ingredients
- 1 (2.5 - 3 lb) chuck roast or cross rib roast
- 1 1/2 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 (14 oz) can beef broth
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp onion powder
- 1 tsp garlic powder
- Juice of 1 lime
For serving
- Warmed corn tortillas or fresh flour tortillas
- Chopped romaine lettuce
- Shredded monterey jack or cheddar cheese
- Guacamole or diced avocados
- Sour cream or Mexican crema
- Fresh pico de gallo or diced tomatoes
- Freshly squeezed lime juice
- Mexican hot sauce such as Tapatio or Valentina
Instructions
- Slow Cooker Best Method 1: Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels. Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 to 4 minutes on each side.
- Transfer beef to a 6 or 7 quart slow cooker. Remove pot from heat and add chili powder, cumin, onion powder and garlic powder all at once and saute just briefly (using the residual heat of the pot), then pour in beef broth and scrape up browned bits from bottom of pan. Pour broth mixture over roast in slow cooker, skip to step 4.
- Slow Cooker Quick Method 2: Place roast in slow cooker, pour in broth. Sprinkle with salt and pepper, chili powder, cumin, onion powder and garlic powder (pouring spices over the roast and into the broth on the sides).
- Cover slow cooker and cook on low heat 8 hours.
- Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
- Add in lime juice, cover with lid and cook on low an additional 10 minutes while preparing toppings and tortillas.
- Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
- Serve in warmed tortillas with desired toppings.
Notes
- Instant Pot Method
- Stovetop Method
- Tortillas and toppings not included in nutritional value.