Slow Cooker Shredded Beef Tacos have been on of my go-to regular recipes for 5+ years! These easy, restaurant quality Mexican tacos are perfectly flavorful and oh so tender. Load them up or serve them street taco style with just onion, cilantro and lime.
Shredded Beef Tacos
I actually shared this recipe back in January of 2012 (and I’ve made them probably 100 times since) but I wanted to update the photos and also the method a little.
Back then I just added the beef into the slow cooker without browning it first, which yes you can do, but those 6 minutes of browning are a game changer I tell you.
It makes such a difference that it’s the only way I’ll make these shredded beef tacos anymore.
Ingredients for This Recipe
- Chuck roast or cross rib roast
- Olive oil
- Salt and freshly ground black pepper
- Beef both
- Spices including chili powder, cumin, onion powder and garlic powder
- Fresh lime
- Tortillas and toppings, for serving
Scroll below for printable recipe.
How to Make These Tacos
Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels. Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 minutes each side.
Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.
Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on low heat 8 hours (high heat cooking is not recommend here).
Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
Add in lime juice, cover with lid and cook on low an additional 5 – 10 minutes while preparing toppings and tortillas.
Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
Serve in warmed tortillas with desired toppings.
Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels.
Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 minutes each side.
Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.
Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.
Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on low heat 8 hours (high heat cooking is not recommend here).
Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on low heat 8 hours (high heat cooking is not recommend here).
Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
Add in lime juice, cover with lid and cook on low an additional 5 – 10 minutes while preparing toppings and tortillas.
Add in lime juice, cover with lid and cook on low an additional 5 – 10 minutes while preparing toppings and tortillas.
Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
Serve in warmed tortillas with desired toppings.
Serve in warmed tortillas with desired toppings.
Can I use Fresh Onion and Garlic?
You can also go use fresh onion and garlic here if preferred. To do so after browning roast, saute 1 small onion halved along with 3 or 4 cloves of garlic (in place of the garlic powder) in that same oil in the pot after you’ve browned the roast.
Then pour the broth into the pot with the onion and garlic and scrape up those browned bits at the bottom, and finally pour that mixture over the beef in the slow cooker.
This recipe yields perfectly tender, wonderfully seasoned and flavorful beef. You’re whole family will love these tacos, trust me!
Any left over beef from this recipe can also be used for tacos, enchiladas, taquitos, nachos or burritos.
I hope it becomes a favorite for your family too!
More Taco Recipes You Might Like
- Grilled Chicken and Avocado Street Tacos
- Black Bean Tacos with Avocado Cilantro Lime Crema
- Carnitas
- Oven Roasted Chicken Tacos
- Roasted Veggie Tacos
4.80 from 10 votes Review Recipe
Slow Cooker Shredded Beef Tacos
These tacos have been a family favorite and a reader favorite for 5+ years! They’re so easy to make and so flavorful! They taste just like the tacos you order at Mexican restaurants. The shredded beef makes great leftover too.
Servings: 6
Prep20 minutesCook8 hoursReady in: 8 hours 20 minutes
Ingredients1 (2.5 - 3 lb) chuck roast or cross rib roast1 1/2 Tbsp olive oilSalt and freshly ground black pepper1 (14 oz) can beef broth1 1/2 Tbsp chili powder1/2 Tbsp cumin1/2 Tbsp onion powder1 tsp garlic powderJuice of 1 limeFor servingWarmed corn tortillas or fresh flour tortillasChopped romaine lettuceShredded monterey jack or cheddar cheeseGuacamole or diced avocadosSour creamFresh pico de gallo or diced tomatoesFreshly squeezed lime juiceHot sauce
InstructionsHeat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels. Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 minutes each side.Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on low heat 8 hours (high heat cooking is not recommend here).Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed). Add in lime juice, cover with lid and cook on low an additional 5 - 10 minutes while preparing toppings and tortillas.Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve in warmed tortillas with desired toppings.Recipe source: Cooking Classy
NotesTortillas and toppings not included in nutritional value.
Nutrition Facts Slow Cooker Shredded Beef Tacos
Amount Per Serving
Calories 386 Calories from Fat 225
% Daily Value*
Fat 25g38%Saturated Fat 10g63%Cholesterol 130mg43%Sodium 433mg19%Potassium 717mg20%Carbohydrates 2g1%Protein 33g66% Vitamin A 620IU12%Calcium 50mg5%Iron 4.7mg26% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Main CourseCuisine: MexicanKeyword: Shredded Beef Tacos, Tacos Author: Jaclyn
4.80 from 10 votes
Review Recipe
Nutrition Facts Slow Cooker Shredded Beef Tacos
Amount Per Serving
Calories 386 Calories from Fat 225
% Daily Value*
Fat 25g38%Saturated Fat 10g63%Cholesterol 130mg43%Sodium 433mg19%Potassium 717mg20%Carbohydrates 2g1%Protein 33g66% Vitamin A 620IU12%Calcium 50mg5%Iron 4.7mg26% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Nutrition Facts
Slow Cooker Shredded Beef Tacos
Amount Per Serving
Calories 386 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Cholesterol 130mg43%
Sodium 433mg19%
Potassium 717mg20%
Carbohydrates 2g1%
Protein 33g66%
Vitamin A 620IU12%
Calcium 50mg5%
Iron 4.7mg26%
- Percent Daily Values are based on a 2000 calorie diet.
Course: Main CourseCuisine: MexicanKeyword: Shredded Beef Tacos, Tacos
Author: Jaclyn
