Crockpot Shredded Beef Tacos turn a simple beef roast into tender, juicy meat that practically falls apart with a fork. Seasoned with Mexican-inspired spices, green chiles and plenty of savory flavor, the beef slowly cooks until it's ready to pile into warm tortillas with all your favorite taco toppings.
This is the kind of dinner that makes taco night especially easy. Get the beef started earlier in the day, and by dinnertime, most of the work is already done. Just shred the meat, grab the tortillas and toppings, and let everyone build their own tacos.
Why you'll love this recipe
This is the kind of dinner that makes taco night especially easy. Get the beef started earlier in the day, and by dinnertime, most of the work is already done. Just shred the meat, grab the tortillas and toppings, and let everyone build their own tacos.
And for those nights when you don't have time for the slow cooker, my Ground Beef Taco Meat is a quick option for getting tacos on the table.
Crockpot Shredded Beef Tacos
Ingredients
- 3 pound chuck roast
- 2 ounce package taco seasoning store-bought or homemade
- 1 large onion sliced
- juice from one lime fresh
- 4 oz. chopped green chiles
- ½ c. beef broth
- corn or flour taco-sized tortillas
- taco toppings salsa, cheese, lettuce, sour cream, cilantro, jalapeños, avocados, etc.
Instructions
- Spray crockpot with cooking spray (or use a slow cooker liner).
- Generously rub the taco seasoning over all sides of the roast. Set aside.
- Add the sliced onions to the bottom of the prepared crockpot, and place the seasoned roast over them. Pour the beef broth over the roast. Spritz the roast with the juice from one lime and top with green chiles.
- Cover and cook on low for 8-10 hours, until the roast is tender and reaches an internal temperature of 195-200 degrees F.
- Remove the roast from the slow cooker, place it on a cutting board, and use two forks to shred the beef.
- Return the shredded beef to the slow cooker, and stir well.
- Assemble your tacos using corn or flour tortillas and all your favorite toppings. Enjoy!
Nutrition
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Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
If the beef is still tough, it needs more time. The connective tissue in the roast breaks down during the long cooking process, which is what makes the meat tender enough to shred.
Chuck roast is a great choice because the marbling and connective tissue break down during slow cooking, resulting in tender, flavorful beef that shreds easily. Other well-marbled beef roasts can also be used, but lean cuts may not be as tender. If you have another roast in the freezer, my Slow Cooker Shredded Beef has more tips for turning a chuck roast into an easy dinner.
No. Thaw the roast completely in the refrigerator before adding it to the slow cooker. Starting with frozen beef can keep the meat at an unsafe temperature for too long as the slow cooker gradually heats.
Deb's top tips
Don't rush the cooking time. If the beef doesn't shred easily with a fork, it isn't ready yet. Give it another 30-60 minutes in the slow cooker and check again.
Test kitchen notes
After you remove the beef to shred, be sure to skim any excess fat from the top of the cooking liquid before returning the meat to the crockpot. Give everything a good stir and let it hang out for about 10-15 minutes before serving. The beef soaks up even more of those flavorful juices, and trust me, you don't want to throw them away!
More taco recipes you'll love
If taco night is always a hit at your house, there are plenty more recipes to try! Homemade Barbacoa Beef Tacos are slow-cooked until tender and loaded with bold spices. Slow Cooker Al Pastor Tacos pair tender pork with fresh pineapple salsa for a sweet and savory twist.
Or, when you're craving some crunch, Air Fryer Crispy Tacos are an easy way to put a crispy taco dinner on the table.
However you load up your tacos, this is one of those meals that's meant to be shared around the table. I like to keep the sides simple with Mexican rice, tortilla chips and a bowl of Creamy Guacamole. Set out shredded cheese, sour cream, diced tomatoes, cilantro and lime wedges, then let everyone build their own plate.
If you give these Crockpot Shredded Beef Tacos a try, leave a comment and let me know what you piled on yours. I'm always looking for another excuse to add more toppings!
Sherri Rochester says
I do not know a more perfect recipe. (Unless someone fixes my plate for me!) I love the fact that it does call for a ton of liquid. Green chili's and salsa adds the extra moisture plus adds a ton of flavor . I don'tuse ground meat in a taco except a couple of times a year. (Personal chouice) Thank you so much for this yummy recipe. I have everythingexcept the chuck roast. I will pick up one soon... Yum!
Mary says
Love shredded beef tacos and this crockpot recipe makes it so easy. I can make this and freeze leftovers for a future meal since there is just two of us.
Sue says
I came for the giveaway, but staying for the shredded beef! I use my crockpot at least once a week, but have always been afraid of trying to cook a chuck roast or any cut of beef in it thinking it will turn to leather. Seeing the photo of how tender and juicy yours looks, you just might make a beef taco maker out of me. I'm going to give it a try and follow your instructions exactly (and not put my own spin on it). I'll let you know how it turns out.
Brenda Dickson says
OMG! These sound so good. I have always been tempted to try making shredded beef tacos at home. One of our local Mexican food restaurant serves them and I order them often. They just have to be better made from scratch at home. This recipe has all of the right ingredients and I can almost smell that roast cooking in the slow cooker all day long. Thank you, Deb!