Slow Cooker Shredded Beef Tacos
This crockpot shredded beef taco recipe makes flavorful beef that pulls apart easily with minimal effort for an epic taco night.
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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.
Serve:
- To serve, top each tortilla with some of the beef and vegetable mixture. Add shredded cheese, avocado slices, and pico de gallo.
Nutrition
Serving: 2 tacos | Calories: 407kcal | Carbohydrates: 28g | Protein: 33g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 278mg | Potassium: 733mg | Fiber: 4g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 4mg
