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Several corn tacos with shredded beef and toppings.

Slow Cooker Shredded Beef Tacos

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4.9 from 54 reviews

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


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


Units Scale
  • 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


  1. Season the chuck roast with salt and pepper to taste.
  2. 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.
  3. Combine cayenne, cumin, smoked paprika and garlic with the beef broth.
  4. Add tomato paste, jalapeno and lime juice and stir to mix.
  5. Transfer the roast to a 6 qt. slow cooker and top with diced onions.
  6. Pour the beef broth mixture over the roast and cook on low for 6-8 hours or high for 3-4 hours.
  7. Shred the beef with two forks and toss to coat with the juices.
  8. Dish and serve hot with tortillas and your favorite toppings.
  9. Enjoy!


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

  • Prep Time: 10 mins
  • Cook Time: 8 hours