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 ingredients. And if you want it super spicy, just add in more peppers, 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 Mexican Shredded Beef
- Chicken Enchilada Casserole
- Mexican Ground Beef Casserole
- Slow Cooker Shredded Chicken Tacos
- Instant Pot Chipotle Chicken Tacos
- Sheet Pan Chicken Fajitas
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Slow 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
Comments & Reviews
Delicious
★★★★★
I’m so happy you liked it this much, Danni! 😀 Thank you for your review!
I am trying the Chuck Roast Taco Recipe
I hope you enjoy it, Mary!
Sooooo delicious! Wouldn’t change a thing!!!
★★★★★
Sounds good to me, Jeanene! So glad you enjoyed it and thanks for letting me know both here and on Instagram 🙂
Made this tonight for My Mom, Brother and Sister in Law. It is definitely a keeper recipe. I didn’t have a Jalapeno so I had to skip that ingredient (cant wait to make it again with a jalapeno). Followed the recipe as directed and it came out perfect
★★★★★
I think you’ll enjoy the little kick it adds. Keep the seeds if you want them spicier or tame them down by removing them!
Ok, why do I have a ton of liquid left?
If it’s too saucy for you, you can always cook down the sauce/au jus in a saucepan over the stovetop until it’s thick enough to toss the shredded beef in.
Amazing recipe! Make it without jalapeños usually because my kid acts like she is allergic to spice hahahaha but this is my go-to meal for anyone who just had a baby or has been in the hospital. Everyone’s favorite meal I make for them! Thank you for it!
Wow, it’s wonderful to hear how my recipes do out there. I never thought these tacos would be maternity or get-well food! I’m happy to be a part of someone’s recovery through them. Thank you for sharing!
This turned out AMAZING. I had to make adjustments with the liquid and such and corrections as I went, but I basically made this. I just added liquid for the crock pot portion then reduced the juices in a pot in the stove after. I’ve attempted roast a lot in my crock pot and if it isn’t just right, or is too lean, or too little liquid, it can dry out badly. So anyway, made appropriate adjustments for myself and missy, this was excellent!!! The flavor is awesome!!! And bc I went 6 hrs….my result was SO tender and flavorful! Tysm! This is a permanent taco/nacho favorite! 😊
★★★★★
Some brands of slow cookers can run hot and dry out a roast. Crock Pot is a brand notorious for this. I’m glad you managed to adjust it to your tastes though. Thanks for coming back and sharing, Jen! <3
Yeah looks like they forgot the water in the recipe.. 1/4 of a cup of broth for 3lbs of meat in a crockpot is rather funny to me. You need 2 cups of water and double up seasoning, comes out grand.
Nice recipe nonetheless! 10/10 Avocado slices!
★★★★★
Can a fajita packet or a taco seasoning packet be substituted here? I’m going to try these this way first probably tonight, just thought I’d ask. 😊
You can use a taco seasoning packet, sure. There’s onion and garlic powder in there, so you can skip the garlic and onions when using them. I would still add smoked paprika for a smoky flavor, tomato paste for the umami flavor, jalapenos for heat and lime juice for the zesty kick on top of the taco seasoning though.
I have stewing beef cubes at home. Could they be used instead of the chuck roast?
You should be able to as long as you cook long and slow (LOW for 6-8 hours).
Hi! Can I adapt this for the stovetop or oven?
Thanks so much and can’t wait to try this weekend!
I 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!
I made this last night and it was amazing, my whole family loved it! Thank you for sharing…
Yay! I am so glad to hear that! Thanks, Loralei 🙂
I never comment on things, but this is just too good every time! Look no further, and save this one!
★★★★★
Well thank you for taking the time to come back and let me know you enjoyed this, Bri!
These tacos are INCREDIBLE!!! I’ve made them on multiple occasions and everyone has absolutely loved them.
★★★★★
I’m SO happy to hear that, Sarah!!! Thanks for making it so many times and for taking the time to comment. ?
Can I use beef consumé instead of broth?
Yes, 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.
Made 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!
★★★★★
Haha, I love that and I’ll happily take it 🙂 Glad these were a hit and enjoy your future tacos!
Tried 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!
★★★★★
I’m so glad to hear it! Have fun with the tacos 🙂
I have 2lbs of stew meat to use. Is 1/4 cup beef broth enough or should I add more?
1/4 cup of beef broth is plenty – the chuck roast will render more liquid as it breaks down and cooks. You just need enough sauce to toss the shredded beef in before serving.