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Slow Cooker Shredded Beef Tacos Recipe

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4 from 64 reviews

  • Author: Ezabella
  • Total Time: 7 hours 25 minutes
  • Yield: 8 servings

Description

This Slow Cooker Shredded Beef Tacos recipe features tender, flavorful chuck roast slow-cooked to perfection with a blend of spices, tomato paste, and beef broth. The beef is seared for extra depth of flavor before slow cooking, then shredded and tossed with fresh lime juice. Serve the juicy shredded beef in warm tortillas with your favorite toppings like fresh chopped onion, pickled jalapeños, cotija cheese, and lime wedges for an easy and delicious taco meal perfect for gatherings or weeknight dinners.

Ingredients

Main Ingredients

  • 2 lbs chuck or blade roast (cut into 2-3 pieces)
  • Salt and pepper, to taste
  • 2 tablespoons canola or vegetable oil
  • 1 onion (thinly sliced)
  • 2 tablespoons tomato paste
  • 1/4 cup low sodium beef broth
  • Juice from 1 lime

Spices

  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1 teaspoon black pepper

Toppings (optional)

  • Fresh chopped onion
  • Pickled jalapeños or red onions
  • Cotija cheese
  • Lime wedges
  • Fresh chopped tomato

Instructions

  1. Prepare the beef: Cut the chuck or blade roast into about 3 equal-sized pieces and season all sides with salt and pepper to enhance flavor.
  2. Sear the meat: Heat a large skillet over medium-high heat and add the oil. When hot, sear the roast pieces on all sides until they develop a golden brown crust to lock in juices and flavor.
  3. Sauté the onions: Add the thinly sliced onion to the hot skillet and cook for 2-3 minutes until softened. Then transfer the onions to the slow cooker along with the tomato paste (this step can be skipped if short on time).
  4. Combine the spices: In a small bowl, mix garlic powder, chili powder, brown sugar, cumin, salt, onion powder, paprika, and black pepper. Sprinkle this spice mixture evenly over the roast in the slow cooker. Add the beef broth and toss gently to coat the meat and onions well.
  5. Slow cook: Cover the slow cooker and cook on low heat for 6-8 hours, until the beef is tender enough to be easily shredded with forks.
  6. Shred the beef: Remove the cooked beef to a cutting board and shred using two forks. Return the shredded beef to the slow cooker or a serving dish and toss with lime juice and some of the cooking juices to keep it moist and flavorful.
  7. Assemble tacos: Serve the shredded beef in warm tortillas and top with fresh chopped onion, pickled jalapeños or red onions, cotija cheese, lime wedges, fresh chopped tomato, or any of your favorite toppings.

Notes

  • Searing the beef before slow cooking adds a deeper flavor and richer color.
  • If short on time, you can skip sautéing the onions and adding tomato paste.
  • Use low sodium beef broth to control the salt level.
  • Adjust spice levels to your preference, adding more chili powder for heat or brown sugar for sweetness.
  • Leftovers store well in the refrigerator for up to 3-4 days and freeze nicely for up to 3 months.
  • For a gluten-free option, ensure your tortillas and toppings are certified gluten-free.
  • Prep Time: 25 minutes
  • Cook Time: 7 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://kitchenloving.com/slow-cooker-shredded-beef-tacos-recipe/