Description

Crock Pot Shredded Beef Tacos bring me back to Austin evenings when slow-simmered aromas drifted from the kitchen and friends piled in, ready for taco night. Crock Pot Shredded Beef Tacos became my weeknight ritual during culinary training—set it, forget it, and come home to fall-apart beef that practically shreds itself. I learned to bloom spices, deglaze with broth, and finish with lime so every bite pops. In my tiny apartment, I’d warm tortillas, pile on tender meat, and pass around salsa and cilantro. Crock Pot Shredded Beef Tacos always turn a casual dinner into a joyful, share-the-love feast.

Ingredients

Beef chuck roast, cut into large chunks for even cooking and easy shredding

Beef broth

Chili powder

Cumin

Smoked paprika

Oregano

Garlic powder

Onion powder

Salt

Pepper

Optional: chipotle in adobo, green chiles, au jus packet, butter, Worcestershire

Finishing: fresh lime juice

Tortillas and toppings: onions, cilantro, avocado, salsa, jalapeños, queso fresco

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Instructions

1. Trim excess fat from 3–4 lb chuck roast and cut into 3–4 large chunks for even cooking

2. In a bowl, combine 2 tsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, 1–1.5 tsp salt, and 1/2 tsp pepper

3. Add 1 cup beef broth to slow cooker. Stir in 1–2 tbsp chopped chipotle in adobo (optional). Nestle beef in liquid. Sprinkle seasoning evenly

4. Cover and cook 8–9 hours on Low, or 4–5 hours on High, until beef shreds with a fork

5. Remove beef, shred with forks. Skim fat from juices. Return beef to cooker with 2–3 tbsp lime juice; toss to soak in juices 10 minutes on Warm

6. Warm tortillas. Load with beef, onions, cilantro, avocado, salsa, jalapeños, and queso fresco

Notes

Choose chuck roast for marbling and collagen

Optional: sear beef for deeper flavor

Finish with lime or vinegar to balance richness

Toss shredded beef back into juices to stay moist

Refrigerate in airtight containers up to 4 days

Freeze in 2-cup portions with juices up to 3 months

Reheat gently on stovetop or microwave, finish with lime

Serve with cabbage-lime slaw, pico de gallo, pickled red onions, cilantro-lime rice, charro/black beans, charred corn

Prep Time: 20 mins
Cook Time: 8 hrs 30 mins
Category: Dinner, Tacos
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 585
Sugar: 3g
Sodium: 825mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 36g
Cholesterol: 110mg