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–+ servings
Close-up of soft tacos with shredded beef and fresh toppings like guacamole and tomatoes, displayed on a white plate with a side of lime.
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5 from 1 vote

Shredded Beef Tacos

So flavorful and versatile, this recipe lets your slow cooker do all the hard work.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Main Course
Cuisine: American, Southwest
Keyword: crockpot chuck roast for tacos, Football, shredded beef taco meat
Servings: 6 people
Calories: 512kcal
Author: Katie

Equipment

  • 6 Quart or larger slow cooker

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 if desired cilantro, avocado, guacamole, pico de gallo, lettuce or cabbage, sour cream, avocado crema, salsa, cotija cheese, shredded cheddar/monterey jack cheese, scallions, lime wedges

Instructions

  • Season meat. In a small bowl, combine 1 ½ teaspoons salt, 1 teaspoon pepper, onion powder and garlic powder. Place roast on a cutting board or large plate and rub spice mixture all over the roast.
    A raw chuck roast on a white plate, seasoned with salt, pepper, and spices, ready to be cooked.
  • Sear. In a large heavy-bottomed skillet or cast iron pan, heat 2 tablespoons of oil over medium-high heat. Sear roast for 2-3 minutes on each side.
    A chuck roast seared to a golden brown in a cast iron skillet, showing a crust formed from spices.
  • Layer onion in slow cooker. Place the sliced onion at the bottom of the slow cooker.
    Sliced onions placed at the bottom of a black slow cooker, ready for the chuck roast to be added for cooking
  • Add broth and seasonings. Mix in the slow cooker crushed tomatoes, beef broth, chili powder, cumin, ¾ teaspoon salt, ¼ teaspoon pepper and ¼-1 teaspoon cayenne pepper, according to preference.
    A slow cooker before cooking, showing a chuck roast in a thickened, reduced tomato sauce with onions, garnished with fresh herbs.
  • Cook. Carefully place roast in the mixture in the slow cooker and cook on high for 4 1/2 to 5 hours.
    A slow cooker filled with a chuck roast in a rich, tomato-based sauce before cooking, with onions and spices visible on top.
  • Shred. Carefully remove the roast from the slow cooker and place on a cutting board. It should be very tender and may break into chunks when removing from the slow cooker. Using two forks, shred the beef into bite size pieces. Remove and discard any fatty pieces.
    Shredded beef on a wooden cutting board, pulled into strands with two forks, ready for serving
  • Remove some liquid. Remove about 3 cups of liquid from the slow cooker and place in a separate bowl, refrigerating if needed. Return shredded beef to the crockpot with remaining liquid in the slow cooker and keep beef warm until time to serve, adding additional liquid if desired. Remaining sauce can be pureed and used for other uses or discarded.
    A white oval dish filled with shredded beef in a tomato-based sauce, garnished with chopped parsley, accompanied by a bowl of guacamole and lime wedges.
  • Serve. To serve, using a slotted spoon or tongs, place beef in tortillas with any of the optional toppings listed. Beef can also be used for nachos, enchiladas, tostadas and other Mexican dishes.
    An overhead view of soft tacos filled with shredded beef, topped with guacamole, diced tomatoes, and finely chopped onions, presented on a white platter with lime wedges on the side

Notes

  • A boneless chuck roast is best for this dish.  It has the best marbling and fat that makes it ideal for pulled beef and flavor.  A round steak or blade steak could be substituted if needed.
  • Premade taco seasoning could be used as a substitute for the seasonings listed for faster preparation although the final taste may differ.  
  • This beef does not have to be cooked in a slow cooker, but could also be cooked in an oven for a few hours.

Nutrition

Calories: 512kcal | Carbohydrates: 13g | Protein: 47g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1649mg | Potassium: 1258mg | Fiber: 3g | Sugar: 6g | Vitamin A: 759IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 8mg