Beef/ Slow Cooker

Slow Cooker Shredded Beef Tacos

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These slow cooker shredded beef tacos are summer slow cooking at its best! Pair it with your favorite toppings for a hands-free, fun, family and friends meal!

These slow cooker shredded beef tacos are summer slow cooking at its best! Pair it with your favorite toppings.

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, salsa, sour cream or hot sauce. Maybe even some corn! And don’t be limited by the title of the recipe. You can use this beef for burritos or enchiladas too.

These slow cooker shredded beef tacos are summer slow cooking at its best! Pair it with your favorite toppings.

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!

These slow cooker shredded beef tacos are summer slow cooking at its best! Pair it with your favorite toppings.

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 awhile 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!

These slow cooker shredded beef tacos are summer slow cooking at its best! Pair it with your favorite toppings.

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 pasta, lime juice and diced jalapenos.

These slow cooker shredded beef tacos are summer slow cooking at its best! Pair it with your favorite toppings.

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. If you want even more, 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.

These slow cooker shredded beef tacos are summer slow cooking at its best! Pair it with your favorite toppings.

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!

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These slow cooker shredded beef tacos are summer slow cooking at its best! Pair it with your favorite toppings.

Slow Cooker Shredded Beef Tacos


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 mins
  • Yield: 22-25 tacos 1x
Scale

Ingredients

  • 23 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

  1. Season the beef with salt and pepper to taste then sear all sides over medium high heat in some oil until browned, about 2 minutes per side
  2. Remove beef and set aside
  3. Combine cayenne, cumin, paprika and garlic with the beef broth
  4. Add tomato paste, jalapeno and lime juice and stir to mix
  5. Transfer beef to a slow cooker and toss in diced onions
  6. Pour the beef broth mixture over the meat
  7. Cook on low for 6-8 hours or high for 3-4 hours
  8. Shred beef with two forks and toss to coat with the juices
  9. Dish and serve hot with toppings

Notes

Toppings: Lettuce, cheese, beans, rice, tomatoes, onions, cilantro, lime, guacamole, salsa, sour cream or hot sauce

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104 Comments

  • Reply
    Jim Ball
    February 24, 2020 at 11:59 AM

    Excellent recipe! I made this yesterday, and am very pleased with the results and I’m already imagining all the other dishes I can use this shredded beef in. One major change is that I ended up cooking this in a 5 qt. covered enameled cast iron pot when my brand new slow cooker turned out to be DOA out of the box! Something I did not discover until after 45 minutes and getting no heat. All’s well that ends well as 4 hours in a 325 degree oven produced excellent results

  • Reply
    Hannah
    March 4, 2020 at 4:14 PM

    This was soooo good! I added a little extra lime to the recipe but that was the only change I made. My boyfriend fried some corn tortillas and we topped this with fresh purple onion and cilantro and it was the best tacos we’ve ever had! I tasted better than restaurant tacos. I’m making an even bigger batch tomorrow because we ate it all so quick. Thank you! 🙂

  • Reply
    Sherry
    April 26, 2020 at 10:31 PM

    Delicious…a great stay at home meal…had to use chicken broth…you use what you have…made home made tortillas and made a fab rice and bean dish (chef John if I can mention) as a side. Lots of left overs which we will freeze for another dinner in a few weeks. During our stay at home orders here in B.C., Canada we are always looking for dishes that use pantry or freezer items. Thank you. Yummy!

  • Reply
    L b
    May 5, 2020 at 8:06 PM

    For some reason my beef did not shred after 8 hours on low, and the flavor was lacking…might have been the cut of meat, but probably would add more flavor and use a different cut of meat next time.

  • Reply
    Kimberley
    June 3, 2020 at 7:00 PM

    Phenomenal! I braised the roast in my dutxh oven , followed your recipe to a tee and then put it in the oven at 200 degrees for 6 hours. I served with toppings and a homemade lime cream sauce.. Absolutely amazing, thank you so much for sharing.

  • Reply
    Ariel @ ValueandInvest
    June 11, 2020 at 10:27 PM

    Made this with some beef that had been hanging out in the freezer for awhile. Simple and delicious! Everyone loved it.

  • Reply
    Susan
    June 27, 2020 at 10:27 AM

    Really, truly excellent! We used it to make Chimichangas. It’s just hubby and myself. Do you think it would freeze well?

    • Reply
      The Cooking Jar
      June 29, 2020 at 10:15 AM

      I double checked all the ingredients and I think it will freeze just fine. As usual, exercise discretion when freezing and use your best judgement to stay healthy!

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