Description
These Crockpot Shredded Beef Tacos are a delicious and easy meal for any taco night. Tender, flavorful shredded beef cooked low and slow in a crockpot, perfect for filling tortillas with your favorite toppings.
Ingredients
Scale
For the Beef:
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 (10 oz) can diced tomatoes with green chiles
- 1/2 cup beef broth
- juice of 1 lime
For Serving:
- 12 small corn or flour tortillas
- toppings: chopped onion, cilantro, avocado, lime wedges, salsa, or shredded cheese
Instructions
- Prepare the Spice Mix: In a small bowl, mix together the chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, pepper, and cayenne (if using).
- Season the Beef: Rub the beef roast with olive oil and the spice mixture. Place in the crockpot.
- Cook the Beef: Add diced tomatoes, beef broth, and lime juice to the crockpot. Cook on low for 8–9 hours or on high for 4–5 hours until tender.
- Shred and Serve: Shred the beef, return to the crockpot, and let it sit on warm for 15–20 minutes. Serve in tortillas with toppings.
Notes
- This shredded beef is versatile and can be used in burritos, quesadillas, or taco salads.
- For extra flavor, add chipotle pepper in adobo to the slow cooker.
- Leftovers freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 410
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
