These slow cooker shredded beef tacos is summer slow cooking at its best! Pair it with your favorite toppings for a hands-free, fun, family and friends meal!
How about some summer slow cooking? We want something easy and hassle-free but good enough to feed a crowd or a family for a couple of days. So today we’re gonna be doing some slow cooker shredded beef tacos with some chuck roast seared lovingly before it’s slow-cooked for hours in a spiced tomato sauce.
The toppings are entirely up to you. Lettuce, cheese, beans, rice, tomatoes, onions, cilantro, lime, guacamole, pico de gallo, sour cream, or hot sauce. And don’t be limited by the title of the recipe. You can use this beef for burritos or enchiladas too.
There’s some cayenne and jalapeno in here, but when all was said and done, I didn’t find it spicy at all so don’t be turned off by those two. And if you want it super spicy, just add in more peppers or cayenne. Or some hot sauce. We always have a bottle of Cholula handy at home for this.
Alright, let’s cook!
How To Make Slow Cooker Shredded Beef Tacos (1 Min Video)
SLOW COOKER SHREDDED BEEF TACOS RECIPE TIPS
Use a cheap cut of beef for this, something perfect for slow cooking like a chuck roast. I seasoned it with salt and pepper and seared it for a while cause searing before braising is good. You can skip this step if you don’t want an extra pan to wash but read this before you do so you can make an informed decision!
Then in the slow cooker it goes and you top it with the diced onions and sauce mixture, which is beef broth spiced with cayenne, ground cumin, smoked paprika, garlic, tomato paste, lime juice and diced jalapenos.
If you want less heat, remove the seeds from the jalapenos. I did this, so my beef wasn’t too spicy. If you want more heat, leave the seeds in. And if that still isn’t enough, add more peppers or more cayenne.
It’ll look like a slab of beef with very little juices to go around before you start cooking. Don’t worry about this because after 8 hours of braising, the beef will break down you’ll end up with more than enough juices to coat your shredded beef. Slow cook for 6-8 hours on low or 3-4 hours on high and that’s it! I did mine on low for 8 hours. Then serve with your favorite toppings and enjoy!
MORE TACO AND MEXICAN RECIPES TO TRY
- Slow Cooker Shredded Chicken Tacos
- Cheesy Baked Chicken Tacos
- Instant Pot Chipotle Chicken Tacos
- Sheet Pan Chicken Fajitas
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PrintSlow Cooker Shredded Beef Tacos
- Total Time: 8 hours 10 mins
- Yield: 22–25 tacos 1x
Description
These slow cooker shredded beef tacos are summer slow cooking at its best! Pair it with your favorite toppings.
Ingredients
- 2–3 lb. chuck roast
- Salt and pepper to taste
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic, minced
- 1/4 cup beef broth
- 2 tablespoons tomato paste
- 1 jalapeno pepper, diced
- 1/4 cup lime juice
- 1 medium yellow onion, diced
Instructions
- Season the chuck roast with salt and pepper to taste.
- In a skillet over medium-high heat, sear the chuck roast on all sides in some oil until browned, about 2 minutes per side. Remove and set aside.
- Combine cayenne, cumin, smoked paprika and garlic with the beef broth.
- Add tomato paste, jalapeno and lime juice and stir to mix.
- Transfer the roast to a 6 qt. slow cooker and top with diced onions.
- Pour the beef broth mixture over the roast and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the beef with two forks and toss to coat with the juices.
- Dish and serve hot with tortillas and your favorite toppings.
- Enjoy!
Notes
Toppings: Lettuce, cheese, beans, rice, tomatoes, onions, cilantro, lime, guacamole, salsa, sour cream, or hot sauce.
- Prep Time: 10 mins
- Cook Time: 8 hours
♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from Amazon.com. You can learn more about it here.
142 Comments
Sydney
June 5, 2022 at 12:30 PMI have stewing beef cubes at home. Could they be used instead of the chuck roast?
The Cooking Jar
June 5, 2022 at 4:49 PMYou should be able to as long as you cook long and slow (LOW for 6-8 hours).
Skim
February 22, 2022 at 12:13 PMHi! Can I adapt this for the stovetop or oven?
Thanks so much and can’t wait to try this weekend!
The Cooking Jar
February 22, 2022 at 2:12 PMI would follow up till step 5 then transfer to an oven-safe Dutch oven and cover it. Try roasting at 275°F for 3 hours for a 3lb. roast or 4 hours for a 4lb. roast. Please let me know if these times work for you and good luck making it this weekend!
Loralei
December 10, 2021 at 11:09 AMI made this last night and it was amazing, my whole family loved it! Thank you for sharing…
The Cooking Jar
December 12, 2021 at 4:19 PMYay! I am so glad to hear that! Thanks, Loralei 🙂
Bri
November 1, 2021 at 8:01 PMI never comment on things, but this is just too good every time! Look no further, and save this one!
★★★★★
The Cooking Jar
November 4, 2021 at 2:33 PMWell thank you for taking the time to come back and let me know you enjoyed this, Bri!
Sarah
October 3, 2021 at 11:42 PMThese tacos are INCREDIBLE!!! I’ve made them on multiple occasions and everyone has absolutely loved them.
★★★★★
The Cooking Jar
October 8, 2021 at 9:49 AMI’m SO happy to hear that, Sarah!!! Thanks for making it so many times and for taking the time to comment. ?
RJ
September 29, 2021 at 12:19 AMCan I use beef consumé instead of broth?
The Cooking Jar
September 29, 2021 at 12:09 PMYes, you can! I would add a little water to the Consommé as it’s a bit thicker than your average beef broth. Just to thin it out a little.
Rebekah
September 14, 2021 at 6:49 PMMade this for the first time this evening and it was a big hit with my husband. He’s from Mexico so his stamp of approval is high praise haha. Definitely will be making this again!
★★★★★
The Cooking Jar
September 15, 2021 at 9:37 AMHaha, I love that and I’ll happily take it 🙂 Glad these were a hit and enjoy your future tacos!
Anna
April 23, 2021 at 10:58 AMTried this recipe for the first time a few months ago for a 2-person super bowl party and neither of us could get enough! Barely any leftovers because we just kept eating. Making it again this weekend and my stomach is already thanking me 🙂 Thanks for a great recipe!
★★★★★
The Cooking Jar
May 7, 2021 at 10:41 AMI’m so glad to hear it! Have fun with the tacos 🙂