Do we need much more in life than these Slow Cooker Shredded Beef Tacos?? These easy Mexican tacos have been a go-to dinner recipe for me for 5+ years, try them and you’ll see why!
I actually shared this recipe back in January of 2012 (and I’ve made them probably 100 times since) but I wanted to update the photos and also the method a little.
Back then I just added the beef into the slow cooker without browning it first, which yes you can do, but those 6 minutes of browning are a game changer I tell you.
It makes such a difference that it’s the only way I’ll make these shredded beef tacos anymore.
Also most of the time I usually opt for a cross rib roast instead of a chuck roast.
Why? Well it’s a lot less fatty, you get more meat out of it, and it’s still so tender (just like 1 step below the melt-in-your mouth of chuck roast but I don’t like all that gristle much).
Once in a while I’ll still use chuck roast though if that’s what’s on sale.
You can also go the extra mile and saute 3 or 4 cloves of garlic (in place of the garlic powder) in that same oil in the pot after you’ve browned the roast.
Then pour the broth into the pot with the garlic and scrape up those browned bits at the bottom, and finally pour that mixture over the beef in the slow cooker.
This recipe yields perfectly tender, wonderfully seasoned and flavorful beef. You’re whole family will love these tacos, trust me!
Any left over beef from this recipe can also be used for tacos, enchiladas, taquitos, nachos or burritos.
I hope it becomes a favorite for your family too!
Slow Cooker Shredded Beef Tacos
These tacos have been a family favorite and a reader favorite for 5+ years! They're so easy to make and so flavorful! They taste just like the tacos you order at Mexican restaurants. The shredded beef makes great leftover too.
- 1 (2.5 - 3 lb) cross rib roast or chuck roast
- 1 1/2 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 (14 oz) can beef broth
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp onion powder
- 1 tsp garlic powder
- Juice of 1 lime
- Warmed corn tortillas or fresh flour tortillas
- Chopped romaine lettuce
- Shredded monterey jack or cheddar cheese
- Guacamole or diced avocados
- Sour cream
- Fresh pico de gallo or diced tomatoes
- Freshly squeezed lime juice
- Hot sauce
Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels.
Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 minutes each side.
Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.
Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on low heat 8 hours (high heat cooking is not recommend here).
Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
Add in lime juice, cover with lid and cook on low an additional 5 - 10 minutes while preparing toppings and tortillas.
Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
Serve in warmed tortillas with desired toppings.
Recipe source: Cooking Classy
Recipe updated 1/28/18 to include browning the beef before adding to the slow cooker. It adds so much flavor and I don't make it anymore without doing this step.