Recipe

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This crockpot shredded beef taco recipe makes flavorful beef that pulls apart easily with minimal effort for an epic taco night.

If you want a recipe that’s a hit with the fam, make these shredded beef tacos in the slow cooker.

Crockpot Shredded Beef Tacos

This flavorful, tender beef cooked in the crockpot to make the meaty version of authentic Mexican tacos is the reason this recipe made it onto page 104 of the Taco Tuesday Cookbook and why you should make it too!

It’s the kind of meal you can throw in the slow cooker and come home to after a busy night, still enjoying an epic taco night dinner with your family.

Ingredients

These crockpot shredded beef tacos are made with a chuck roast (or shoulder or round roast) cooked with taco seasoning, garlic, and a mix of serrano or jalapeño peppers for heat (you can use both, just one, or skip them and keep this mild). Simmered in a liquid made of water, lime juice, and tomato paste.

The shredded beef gets tucked in a corn or flour tortilla, then topped with toppings like shredded cheese, avocado, and Pico de Gallo.

overhead view of shredded beef tacos with pico de gallo

What Cut of Beef is Best for Shredding

Chuck roast is the top choice for shredding beef because of its marbling, the fat within the muscle (the meat). It melts into the meat as it cooks low and slow, resulting in tender, always juicy, and flavorful beef that’s perfect for any shredded beef recipe.

How to Make Shredded Beef Tacos

What I love about this recipe is that you simply add all the ingredients to the slow cooker, set it to high for 4 to 6 hours or low for 8 to 10 hours, and you’ll have a delicious meal. When the meat separates easily between two forks, it’s ready to shred and then assemble the tacos with your favorite toppings.

Serve them with a simple Batanga cocktail, or keep it light with a Skinny Strawberry Margarita.

Slow Cooker Shredded Beef Tacos

Servings: 6

Prep Time: 10

Cook Time: 6

This crockpot shredded beef taco recipe makes flavorful beef that pulls apart easily with minimal effort for an epic taco night.

5 from 9 votes

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Watch how it’s made:

Ingredients

For the beef:

2 pound chuck beef roast
2 tablespoon Taco seasoning
3 garlic cloves, grated
1 medium onion, diced
1 serrano pepper, seeded if desired and finely diced
1 jalapeño, seeded if desired and finely diced
¼ cup water
¼ cup lime juice, about 2 limes
3 tablespoons tomato paste

For serving:

12 corn or flour tortillas, store-bought or homemade, warmed
1 ½ cups shredded cheddar cheese
2 avocados, pitted, peeled, and sliced
Pico de gallo

Instructions

Season:

Place the roast in the slow cooker and sprinkle the taco seasoning all over. Add the garlic, onion, and peppers.
In a medium bowl, whisk together the water, lime juice, and tomato paste. Pour the mixture over the beef and vegetables.

Cook the beef:

Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. In the last hour, transfer the roast to a cutting board and shred the beef with two forks. Return the shredded beef to the slow cooker, cover, and continue cooking for the last hour.