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A super easy recipe with minimal ingredients these Slow Cooker Shredded Beef Tacos are a tasty and filling meal that is great for any day of the week!

Three Shredded Beef Tacos on black plate with toppings and lime garnishes.

Tacos! Who doesn't love them, if you don't I don't think that we can be friends – just kidding. Tacos to me are life! These Slow Cooker Shredded Beef Tacos are one of my favorites.

I love utilizing my slow cooker all year long and these tacos are one of our regularly made weeknight meals that we all love in our household.

They are full of flavor but without using a whole bunch of ingredients. No marinating involved, just sear, dump, shred and you are set! You really can't get much easier than that.

We have been making these Shredded Beef Tacos for many years now and I hardly ever stray from this recipe. You know how it goes, once you find that perfect combination you just stick with it.

That is the case for these. The flavors are amazing, there is so much you can do with the meat besides just the tacos and they feed a whole family no problem!

Top these with any of your favorite taco toppings and you are set to go! These really can be customized to your liking and that is the best part.

Some of my other favorite Mexican-themed meals that we have on our site include: Smokey Chipotle Mexican Street Corn, Avocado Salsa and Mexican Stuffed Peppers.

Overhead image of three Shredded Beef Tacos on plate with limes.

WHY THIS RECIPE WORKS:

  • This uses minimal ingredients but creates great flavor.
  • Use any of your favorite taco shells for these.
  • The meat can be used for more than just tacos.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Chuck roast
 Kosher salt
 Pepper
 Vegetable oil
 Garlic powder
 Onion powder
 Salsa
 Tortillas, for serving
 Taco toppings, for serving

Ingredients needed to make Shredded Beef Tacos.

HOW TO MAKE SLOW COOKER SHREDDED BEEF TACOS:

  1. Season the roast on both sides with the salt and pepper.
  2. Place a large skillet over medium-high heat. Once hot, add the oil. Sear the roast on both sides so you get a good sear, we are looking for a deep golden brown, about 3-5 minutes per side.
  3. Place the roast into a 6-8 quart slow cooker. Sprinkle the garlic powder and onion powder on top.
  4. Pour the salsa directly on top of the roast. Place on low 7-8 hours or high 4-5 hours, until shreddable.
  5. Take the roast out of the slow cooker. Shred the meat, discarding any fatty bits.
  6. Place the shredded meat back into the slow cooker and stir it with the juices in the cooker.
  7. Taste and add more salt if necessary. Serve immediately in tortillas and your favorite taco toppings.

Step by step photos on how to make Slow Cooker Shredded Beef Tacos.

DO I HAVE TO SEAR THE MEAT?

You can skip the searing step, still, season the roast with salt and pepper. I highly suggest you do sear the meat, it adds a ton of extra flavor as it locks those juices inside.

WHAT KIND OF BEEF IS BEST FOR TACOS?

We love using a chuck roast for this as it is a cheaper cut of beef and makes a great shred when cooked in the slow cooker. Others that you can use are skirt steak or brisket, but those come at higher price points.

WHAT ELSE CAN I DO WITH THE MEAT?

So, like I said this meat is great for other things than tacos. Some other ideas that you can use this for include nachos, burritos, taco bowls, quesadillas, and more!

This can work in so much, just use it for whatever you'd think would taste great with it. There really are no limitations on this.

Close up of one taco showing the shredded beef.

HOW TO STORE:

This Mexican Shredded Beef Recipe can be stored in the refrigerator in an airtight container where it will keep for up to 4-5 days.

This can also be frozen, let your beef cool completely and then transfer beef and juices into a freezer bag. This will keep in the freezer for up to 3 months.

Let defrost in the refrigerator overnight and then you can reheat on low in the crockpot for 1-2 hours or in the microwave until heated through.

TIPS AND TRICKS:

  • Use your favorite taco shells for this, we usually use either corn or flour tortillas.
  • This can be topped with any of your favorite taco toppings so have fun with it!
  • You do not have to sear your meat, but it is highly recommended,
  • This can be cooked on low for 7-8 hours or high for 4-5 hours.
  • Chuck roast is our go-to for this recipe, see other options above.
  • The meat can be used for various different dishes, again see above for different ideas.
  • This can be frozen, see my tips above on how to do that.

Hand holding up one Slow Cooker Shredded Beef Taco.

Looking for that one meal that is super easy and will become an up-and-coming go-to? Then you absolutely need to make my Slow Cooker Shredded Beef Tacos.

If you like this recipe you might also like:

  • Skirt Steak Tacos
  • Carne Asada Ribeye Tacos
  • The Best Grilled Chicken Tacos

If you've tried these SLOW COOKER SHREDDED BEEF TACOS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Slow Cooker Shredded Beef Tacos

Servings 12

A super easy recipe with minimal ingredients these Slow Cooker Shredded Beef Tacos are a tasty and filling meal that is great for any day of the week!

Prep Time 10 mins

Cook Time 8 hrs

Total Time 8 hrs 10 mins

  • 3 pounds chuck roast
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 16 ounces jarred salsa
  • tortillas for serving
  • taco toppings for serving

  • Season the roast on both sides with the salt and pepper.

  • Place a large skillet over medium-high heat. Once hot, add the oil. Sear the roast on both sides so you get a good sear, we are looking for a deep golden brown, about 3-5 minutes per side.

  • Place the roast into a 6-8 quart slow cooker. Sprinkle the garlic powder and onion powder on top.

  • Pour the salsa directly on top of the roast. Place on low 7-8 hours or high 4-5 hours, until shreddable.

  • Take the roast out of the slow cooker. Shred the meat, discarding any fatty bits.

  • Place the shredded meat back into the slow cooker and stir it with the juices in the cooker.

  • Taste and add more salt if necessary. Serve immediately in tortillas and your favorite taco toppings.

  1. Nutritional value is for meat only.
  2. Use your favorite taco shells for this, we usually use either corn or flour tortillas.
  3. This can be topped with any of your favorite taco toppings so have fun with it!
  4. You do not have to sear your meat, but it is highly recommended,
  5. This can be cooked on low for 7-8 hours or high for 4-5 hours.
  6. Chuck roast is our go-to for this recipe, see other options above.
  7. The meat can be used for various different dishes, again see above for different ideas.
  8. This can be frozen, see my tips above on how to do that.

Calories: 236 kcal | Carbohydrates: 3 g | Protein: 22 g | Fat: 15 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 78 mg | Sodium: 455 mg | Potassium: 488 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 197 IU | Vitamin C: 1 mg | Calcium: 31 mg | Iron: 3 mg

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Source: https://thissillygirlskitchen.com/slow-cooker-shredded-beef-tacos/

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