Slow Cooker Shredded Beef Tacos

This recipe uses an affordable chuck roast, and makes a lot, so it’s a great budget-friendly dinner. Topped with pico, guac, and all your favorites, this recipe gives you perfect filling for burritos, salads, or nachos.

Don’t skip the extra few minutes of searing the meat before you put it in the slow cooker. It really helps bring out the flavor.

Ingredients and Tools You’ll Need

A boneless chuck roast is best for this recipe. It will become tender and fall apart easily. If you’re using tortillas, you can warm them up in a skillet with a little butter or oil for 30 seconds to a minute on each side, wrap them in foil and broil them for a minute or two on each side, or wrap them in a damp paper towel and microwave for 30 seconds.

This makes 6 generous servings. I wouldn’t recommend doubling it because the searing and slow cooking steps will both be cramped.

Equipment

• 6 Quart or larger slow cooker
• cast iron skillet or heavy bottomed skillet

Ingredients 

Prepping Meat

• 1½ teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 pound boneless chuck roast
• 2 tablespoons vegetable oil

Add to Slow Cooker

• ½ yellow onion sliced
• 28 ounce can crushed tomatoes
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon salt divided
• ¾ teaspoon pepper divided
• ¼-1 teaspoon cayenne to taste

For Serving

• tortillas
• additional toppings: cilantro, avocado, guacamole, pico de gallo, lettuce or cabbage, sour cream, avocado crema, salsa, cotija cheese, shredded cheddar/monterey jack cheese, scallions, lime wedges

How to Make Slow Cooker Shredded Beef Tacos

Step One: Get Your Meat Ready

Mix up 1½ teaspoons salt, ½ teaspoon pepper, onion powder, and garlic powder in a small bowl. Rub that all over your 3-pound chuck roast – don’t be shy about it.

Step Two: Sear It Up

Heat 2 tablespoons of oil in your heaviest skillet over medium-high heat. Sear that roast for 2-3 minutes on each side. You want some good color on there.

Step Three: Dump Everything In

Toss your sliced onion in the bottom of the slow cooker.

Mix in the crushed tomatoes, beef broth, chili powder, cumin, ¾ teaspoon salt, ¼ teaspoon pepper, and however much cayenne you can handle (start with ¼ teaspoon if you’re not sure).

Step Four: Cook

Drop that seared roast right into the sauce and cook on high for 4½ to 5 hours.

Step Five: Shred It

Pull the roast out carefully – it’s going to be falling apart tender. Shred it with two forks and toss any gross fatty bits.

Scoop out about 3 cups of that cooking liquid (it’s going to be a lot). Put the shredded beef back in with just enough liquid to keep it moist. You can blend up the extra sauce for later or just toss it.

Step Six: Make Tacos

Use a slotted spoon to pile the beef into tortillas with whatever toppings you’ve got. This stuff is also PERFECT for nachos or enchiladas if you want to switch it up.

Storage Instructions

Keep your leftover chuck roast meat in an airtight container in the fridge for 3-4 days, keeping some of the cooking liquid to keep the meat moist.

You can freeze the meat if you’d like. Place it in a freezer-safe bag/container with some cooking liquid and freeze for 2-3 months. To reheat, put it in a pan covered with foil in the oven at 250 degrees for 30 minutes or so. You can also simmer it on the stovetop. Just don’t heat it too high for too long so that the meat doesn’t dry out.

What to Serve

Use your shredded beef for tacos, nachos, enchiladas, and serve with some of these sides.

• Make some regular or Mexican rice.
• Chips and homemade salsa is always a hit when friends are over.
• This blue Pina colada is an easy frozen drink and tastes like you’re on vacation.

More Easy Crockpot Dinners

There’s nothing like a crockpot dinner for a busy day. Here are some more of my favorites.

• For those busy weeknights, nothing beats the convenience and comfort of slow cooker chicken broccoli rice.
• Crockpot ranch chicken and potatoes is hearty and creamy and only 10 minutes of prep.
• Crockpot BBQ chicken thighs are delicious with cornbread.

Printable Recipe