Slow Cooker Shredded Beef Tacos


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!

Slow Cooker Shredded Beef Tacos

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.

Slow Cooker Shredded Beef Tacos

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.

Easy Slow Cooker Shredded Beef Tacos

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

4.34 from 3 votes

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.

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6


  • 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

For serving

  • 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


  1. Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels. 

  2. 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.

  3. Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.

  4. 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).

  5. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed). 

  6. Add in lime juice, cover with lid and cook on low an additional 5 - 10 minutes while preparing toppings and tortillas.

  7. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. 

  8. Serve in warmed tortillas with desired toppings.

  9. Recipe source: Cooking Classy

Recipe Notes

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.

Slow Cooker Shredded Beef Tacos - These are the BEST! They've 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.


  • Katie: Oh this looks delicious! Mexican food is one of my favorites to make (and eat!) January 3, 2012 at 5:53pm Reply

  • Amalia: Oh man, this looks ridiculously good! I looove beef tacos, especially with rice and beans. I can just imagine how amazing and delicious these taste. The slow cooked meat…oh yea, I’m starting to drool :) January 3, 2012 at 7:31pm Reply

  • Sarah: Oh wow- these look fantastic! I love love love Mexican food.

    Your pictures are lovely too! January 3, 2012 at 10:34pm Reply

  • MyFudo™: I am thinking of using leftover roast beef…It will be a new dish in a snap. Thanks for sharing! January 3, 2012 at 11:01pm Reply

  • Jaclyn: Thanks everyone for your comments! I hope you enjoy! January 4, 2012 at 10:45am Reply

  • Danielle: Just have the nutitional value for these recipes? It looks amazing!! January 4, 2012 at 12:48pm Reply

  • Jaclyn: Danielle, I’m sorry I don’t have the nutritional value for this recipe but I researched online to find something similar with the nutritional value listed and here’s what I found… January 4, 2012 at 3:48pm Reply

  • debra: Made this today…….OH MY GOSH!! I will never make tacos again with the usual grocery store packaged taco seasoning! The meat is soooo tender! January 6, 2012 at 5:21pm Reply

  • Jaclyn: Debra, I’m so glad you enjoyed! Thanks so much for posting your comment, I love when people come back after making something and take the time to comment! January 6, 2012 at 8:52pm Reply

  • Anonymous: fabulous recipe! January 8, 2012 at 8:24pm Reply

  • Samantha Andersen: I am so excited to try these. They are in the crock pot right now. I wanted to let you know I linked your recipe in my blog for my first Menu Plan Monday Link up!. Thank you! January 9, 2012 at 11:01am Reply

  • Spideymom: Do you need to brown the roast before putting it into the crockpot? January 9, 2012 at 10:12pm Reply

  • Jaclyn: Spideymom, no you don’t need to brown it first. You could if you would like in a bit of olive oil. I know many similar recipes do but I just don’t think its totally necessary plus it saves time not to =). January 9, 2012 at 11:35pm Reply

  • Anne: We had these tonight – they were fabulous! thanks so much! January 10, 2012 at 6:47pm Reply

  • Jaclyn: So glad to hear you enjoyed Anne! You’re welcome =) January 10, 2012 at 11:12pm Reply

  • Julia: I bought some chuck roast yesterday with no plans for it. Well, I have BIG plans now!!! Can’t wait! January 12, 2012 at 12:04pm Reply

  • Anonymous: Do you think I could cook it on high for fewer hours? or is it just better to do it on low? January 13, 2012 at 12:08pm Reply

  • Jaclyn: Anonymous, You could cook it on high but I’ve always done it on low and the beef has always been so tender. Cooking it on high would basically give you the same result as if cooking it in the oven a few hours. Hope that helps =). January 13, 2012 at 12:10pm Reply

  • vanillaextrachel: Jaclyn, I just finished eating and wanted to let you know it was delicious! I didn’t have any garlic or onion powder so I just chopped half an onion and a clove of garlic! It was wonderful, thank you for sharing! January 14, 2012 at 8:33pm Reply

  • Jaclyn: Vanillaextrachel, so glad to hear you enjoyed! Thanks for your comment! January 14, 2012 at 11:11pm Reply

  • Jackie: Just finished this for dinner tonight…the whole family loved them! It’s a definite keeper! January 15, 2012 at 5:38pm Reply

  • Curtis Crew: Making them tonight! It smells delicious and I can’t wait to eat! Thanks for the recipe:) look forward to more;) January 17, 2012 at 4:22pm Reply

  • Corrie-: We are just wrapping up dinner, these tacos were amazing! I had flour tortillas on hand, but I can’t wait to try it with corn. You’re right, it makes a ton! Thank you for sharing! January 17, 2012 at 6:05pm Reply

  • Justine: Hi there, wondering if stewing beef from the grocery store would yield the same effect? Looks yummy! January 18, 2012 at 3:40pm Reply

  • mooretotell: Just finished dinner – these tacos rock!!! I can’t wait to try the taquitos with the extra meat tomoorow!!! I did cook on high for 2 hours and then on low for 4 hours and the meat was incredibly tender!! January 18, 2012 at 8:09pm Reply

  • Jaclyn: Justine, I’m not sure that stewing beef would yield the same effect I just read this about stewing beef on ehow “If you buy stewing beef already trimmed and packaged, you have no way of knowing exactly which part of the steer it came from, so it’s best to err on the side of caution when you cook it.” so with that said you could try it but it may just be safer to stick with a chuck, mock, or chuck shoulder roast Ive used all 3, I just buy the cheapest of the 3. January 18, 2012 at 9:06pm Reply

  • Rachel: Hi…this looks delish and I am definitely going to make it but I am also interested in the salsa. Did you make that as well or what kind is it because it looks divine! January 25, 2012 at 11:22pm Reply

  • Jaclyn: Rachel, I hope you do make these I love them =). I did make the salsa as well it’s so simple to make. Just follow the link listed above where it says serve with: then listed is fresh salsa. I hope you enjoy! January 26, 2012 at 10:23am Reply

  • Anonymous: can you cook this on low for a shorter time period or will it burn? February 1, 2012 at 11:22am Reply

  • Jaclyn: Anonymous, you could cook it on high for a shorter period of time it just wont be as tender. Low and slow is what makes this beef so good I think. It’s worth waiting a few more hours. Sometimes I will even put it in overnight for 8-10 hours then refrigerate it when I wake up then reheat later, I usually do that when I need it done by the afternoon. February 1, 2012 at 8:46pm Reply

  • Sweet Bee Cottage: Hello! Found your post via Pinterest and we’re making this for dinner tomorrow night. Sounds delicious and we’re looking forward to it. Thanks! February 3, 2012 at 12:50am Reply

  • Marshall: @ Jaclyn, I know this is probably a dumb question, but with the beef broth the back of the can says to mix with 1 can of water. Do I do that or do I just use 14oz of broth from the can? And if so, is it 14oz total as a mixture? February 4, 2012 at 8:44am Reply

  • Jaclyn: Marshall, I have never mixed my beef broth with water, but I dont know if you have a concentrated can of beef broth or something? If it is then it’s likely you would want to add the water. I would just check the ingredients list on the can, if it says concentrated beef broth then I’d add the water it calls for. Add yes it would be 14 oz total as a mixture. I hope that helps and I hope you enjoy! February 4, 2012 at 1:19pm Reply

  • kristin: found this on pinterest and made it tonight for us and friends for superbowl sunday. It was a hit! Great recipe and will definetly be making it again! February 5, 2012 at 8:37pm Reply

  • Lindsay: I JUST got done eating these for dinner tonight and they were! I ended up getting a pork roast instead of a chuck roast and it was really good. The husband could not stop saying how amazing it was! He even said I should make this for “people”, like when our friends come over ;0) We will be making this again for sure! February 7, 2012 at 5:26pm Reply

  • Anonymous: Do I need to thaw my roast first?? February 8, 2012 at 6:29am Reply

  • Jaclyn: Anonymous, yes if it’s frozen you will need to thaw it first. February 8, 2012 at 10:05am Reply

  • Sara: How many tacos does it make? Or how many people does it serve? February 8, 2012 at 1:04pm Reply

  • Jaclyn: Sara, I would say it probably serves about 6 – 8 it makes a lot. Sorry I usually try put the serving size on all the recipes I post but this one I’ve just never kept track. February 8, 2012 at 9:12pm Reply

  • Jody: Looks amazing! Have you ( or anyone) tried it on high in the crock pot? Wanting to do this for after church tomorrow, but not sure I wanna get up at 5 to put it in :-) February 11, 2012 at 5:56pm Reply

  • Jaclyn: Jody, I never have tried it on high before, it would probably work it just wouldn’t be as tender. What I would recommend is cooking it tonight through the night on low then turning it to warm in the morning. February 11, 2012 at 7:11pm Reply

  • Anonymous: Making this tomorrow night. Looks insanely delicious! Can’t wait!! February 19, 2012 at 4:45pm Reply

  • theslum11111: Jaclyn, Thanks for sharing this recipe with us. I found it on Pinterest and our family had it tonight. It was a big hit, even with the little ones. I will be linking it on my Weekly Pinterest Recipe Recap later in the week at Thanks so much again! February 19, 2012 at 9:53pm Reply

  • Anonymous: Made this for dinner last night. SOOOOOO INSANELY delicious!! I don’t even really like red meat but I went back for seconds! My hubby thanks your for this amazing and oh-so easy recipe. :) February 21, 2012 at 2:34pm Reply

  • Anonymous: If I am using lime juice from a bottle how much should I use? March 9, 2012 at 7:47pm Reply

  • Jaclyn: anonymous – I would recommend 2 tablespoons lime juice. Enjoy =)! March 9, 2012 at 8:53pm Reply

  • Anonymous: I am making these tonight! I had my husband stop on his way home from work this morning to get me a few items needed! I can’t wait to try them! My house smells so yummy!! Also gonna try your salsa! March 23, 2012 at 11:24am Reply

  • Anonymous: Great! I cooked the chuck roast in the oven @ 275 for 3 hours in a dutch oven. Yummy. Made Enchiladas with the leftovers. March 28, 2012 at 11:05am Reply

  • yese.g: For nutritional value Calorie Count has a recipe analyzer: April 6, 2012 at 5:06am Reply

  • Kristy: Made these last night! So yummy. They will now become my official taco-night-go-to recipe! April 10, 2012 at 9:22pm Reply

  • Jaclyn: Kristy – I’m so glad you liked these, thanks for so much for taking the time to leave a comment! April 10, 2012 at 9:45pm Reply

  • gardengal1: Tried this for the first time (and definitely not the last time!) a few nights ago. Amazing. In fact, I think the meat gets better a day or two afterwards! Both hubs & I couldn’t believe the texture, the flavor, absolutely delicious. And of course there was plenty of meat left over for burritos, enchiladas, mmmm…just thinking about it makes me want to make it again! Bravo for this simple yet scrumptious way to make shredded beef. May 6, 2012 at 10:15pm Reply

  • Jaclyn: gardengal1 – thanks for leaving your comment! I’m so glad to hear you enjoyed it! Like you said I love how their are so many things you can do with the left overs! Thanks again! May 7, 2012 at 8:42am Reply

  • Anonymous: Oh I am so happy to have found this recipe! I’m hosting Mother’s Day Diner for my mom and sister. I needed a long slow main dish that could cook while I am at church in the afternoon. To have enough for our family of 9 adults and 5 school aged children (plus babies, toddlers and at least one vegetarian) I’ll need to double it. If I can fit 5 lbs of meat in my large crock pot should I adjust the cooking time? Or am I better off using two crock pots? Thanks! May 9, 2012 at 4:12pm Reply

  • Jaclyn: Anonymous – If it is one big 5 lb roast then I think you’d be fine (I’ve done 4 lbs before) you would probably want to increase the cooking time for an extra hour maybe two. But if it’s two separate roasts then I would do it in 2 crock pots for more even cooking. Hope that helps! May 9, 2012 at 5:24pm Reply

  • Anonymous: jaclyn, is beef broth the same as beef stock? (being australian am not sure what beef broth is!!!) May 20, 2012 at 6:10pm Reply

  • Jaclyn: Anonymous – from what I’ve heard they are nearly the same thing. Some say that stock is a slightly richer. I think either one would be great for this recipe. May 20, 2012 at 9:03pm Reply

  • Megawatt: Great recipe, so easy and it was delish! Thanks for sharing, this is definitely a new favorite recipe! May 28, 2012 at 9:14pm Reply

  • Jaclyn: Megawatt – I’m so glad you thought so! Thanks for the comment! May 28, 2012 at 10:09pm Reply

  • JewlLi: made these tonight… AMAZING. Can’t wait to make them again! And so easy, too! June 2, 2012 at 3:33pm Reply

  • Jaclyn: JewLi – I’m happy to hear you loved these! My favorite kind of comment I get on my blog =). If you like these you should try the recipe I have posted for shredded chicken tacos (it’s slow cooker too), I like them equally as much as these. Thanks for your comment! June 3, 2012 at 6:59am Reply

  • Shany Dillow: Thank you so much for this recipe. I made these for dinner today for our family and extended family and everyone LOVED it!!! I will definately make this often. June 5, 2012 at 4:43pm Reply

  • Maryann: These were delicious! I did cook it in the oven for about 2.5 hours instead of a crock. Will definitely make them again. June 6, 2012 at 5:26pm Reply

  • Amazonthug: My husband has been craving shredded beef tacos and since moving to the east coast we have not found a place that served them. I decided to surprise him and make some — I used this recipe and he was so thrilled. I had never had anything like this before and it was amazing! Thank you so much for posting up such a delicious, easy recipe. This has been added to our recipe book and is now going to be made often! June 6, 2012 at 7:37pm Reply

  • meg: I made this using stewing beef and it turned out excellent! I also cooked it in the oven at 200-250 degrees for about 6 hours as I don’t have a slow cooker. Next time I’ll cook it around 325 or so for way less time. June 15, 2012 at 11:01am Reply

  • Jennifer Dickey: Are you kidding me? WHERE has this recipe been all of my life? I found this recipe on Pinterest and thought I would try it today. I got up this morning, put the meat in the slow cooker, took my kids to the beach, had a blast and came home to dinner ready to go. Let me tell you that my family LOVED it! I love YOU for making my dinner so amazing this 4th of July :) Thank you sooo much! I’m hoping you have more awesome recipes like this here in your blog, You can bet I’ll be following your blogs! July 4, 2012 at 7:52pm Reply

  • Unknown: I made this with venison instead of beef and it was amazing! Thanks for the great recipes. July 16, 2012 at 7:02pm Reply

  • Kristie: When you make these, do you need the liquid to cover the roast or is it ok that the liquid only goes 1/3 of the way up? July 21, 2012 at 6:48am Reply

  • Jaclyn: Kristie – that’s just about just where it should be, as long as you added the ingredients listed you are great to go. The liquid doesn’t need to cover the roast it would drowned out the flavors too much with that much broth, only one can is needed just to keep it moist and help cook evenly. I hope you enjoy, this is one of my favorite meals because I adore Mexican food! July 21, 2012 at 8:13am Reply

  • Anonymous: I feel like that is a lot of seasoning to just be sitting on top of the roast. I just started mine. I could be totally wrong. I hope I did it right! :) July 25, 2012 at 8:46am Reply

  • Jaclyn: Anonymous – yeah it will seem like a lot of seasoning. It really flavors the beef well. Once you shred the beef after cooking it will become more evenly dispersed. Hope you enjoy! July 25, 2012 at 10:03pm Reply

  • Laurenjsclark: I love to come across new blogs and I am going to try lots of your recipes. We had these tonight an they were very tasty! You are talented. Thanks for sharing :) August 7, 2012 at 4:56pm Reply

  • Jaclyn: Laurenjsclark – I’m glad to hear you enjoyed and thanks so much for your compliment! That’s so nice of you to say! You’re very welcome for sharing! August 9, 2012 at 7:53pm Reply

  • Anonymous: Anyone have any ideas on about how many people this recipe will feed?

    This looks so tasty! I am in charge of dinner for a bachelorette party this weekend. The bride loooves mexican food so I’m going to give this a shot. Just not sure how much to make!

    Thanks! Can’t wait to try!
    -Becca August 24, 2012 at 6:49am Reply

  • Jaclyn: Becca – This should serve about 6-8 people. Hope everyone enjoys! August 25, 2012 at 7:27am Reply

  • carolyn: Thank you for sharing this great recipe! I made this today and it is absolutely amazing! Love the flavor! And it is soooo tender and juicy! I can’t wait to try the shredded chicken recipe next time! :) August 26, 2012 at 4:56pm Reply

  • Anonymous: I was searching for a good recipe for shredded beef tacos and found this one. I am so glad I did! This was a big hit at my family get together. I made this recipe and a shredded chicken recipe, and they did not leave me very much leftovers of the shredded beef. I will be making this one again and again. Thank you for sharing! September 1, 2012 at 6:46pm Reply

  • Linda Carlson: A HUGE hit! So easy and delicious – thank you for making our Taco Tuesday a success! September 5, 2012 at 11:02pm Reply

  • Anonymous: I found this recipe on Pinterest and the picture looked so good I had to try it. I had the meat cook overnight so I wouldn’t have to worry about getting it ready this morning and OMG my house smells so good!! I tasted a piece and I cannot wait for dinner tonight! Thanks for posting this recipe. September 7, 2012 at 7:28am Reply

  • Mary Becerra: I have to say this is the best recipe , my husband said it tastes just like La Bamaba’s our local family chain american Mexican place……… I made it on Monday and its Saturday and we are making another roast now.. Thank you for sharing! September 15, 2012 at 12:19pm Reply

  • Anonymous: Delicious… I made tostadas with refried beans lettuce sour cream cheese salsa and this beef was awesome much better than just boiling how I used very well worth the time… loved it September 24, 2012 at 7:19pm Reply

  • Anonymous: AMAZING! my husband said this is his favorite meal i’ve ever made. (YAH!) so glad i found this on pintrest. thank you for sharing. -Celeste September 26, 2012 at 8:04pm Reply

  • Jaclyn: Celeste – that’s so great to hear! That’s what I love about this meal it’s always a crowd pleaser and no one needs to know how incredibly easy it is =). Thanks for your comment! September 27, 2012 at 8:43pm Reply

  • Anonymous: I’m a shredded beef taco snob, and I just made this recipe hoping for the best, but expecting something less.
    This is really, really good. I know good shredded beef and this is it. It’s got great flavor and smells wonderful. The meat is tender, but still has some firmness to it, which I like. My eight year old son, after eating two big tacos, wanted some of the meat just straight on his plate.
    We’ll try the meat with taquitos tomorrow night. October 2, 2012 at 7:44pm Reply

  • Anonymous: Follow-up from two nights ago…I made taquitos from this shredded beef and they were restaurant quality. Definitely the best home made taquitos I have ever had. October 4, 2012 at 9:34pm Reply

  • Jaclyn: Anonymous – that’s awesome to hear! Thank you so much for the comments, I always love getting a good review =)! October 6, 2012 at 4:55pm Reply

  • Adrienne Ireland: This is the best crockpot recipe ever… and the easiest! I followed the recipe as it’s written, but I substituted the chili powder for paprika (my husband hates chili powder). The meat was tender and full of flavor. I used the refrigerated tortillas that you cook on the stove top, and they were the most delicious tacos! Next time, I think I’ll add a can of green chilies and then squeeze an additional lime before shredding the meat. YUM! October 14, 2012 at 7:01am Reply

  • Jana: What size slow-cooker?
    October 29, 2012 at 10:00am Reply

    • Jaclyn: Jana – a 5-7 quart slow cooker should work great. Hope you enjoy =)! October 30, 2012 at 9:08am Reply

  • Lindsay Coil: In the crock pot right now! Can’t wait! What enchilada recipe do you use for the leftovers?? November 7, 2012 at 10:48am Reply

  • Lindsay Coil: Jaclyn – this seriously was one of the BEST things I’ve ever made! Hubs and I LOVED them! Thanks for response (and the great recipe!) November 8, 2012 at 3:38am Reply

  • emily snyder: Dear Jaclyn, do you happen to know how many servings this yields? Thank you!!
    –emily November 26, 2012 at 1:33pm Reply

    • Jaclyn: I would say it’s about 6 – 8 servings, I better add that because I’ve had other ask too. Thanks for the comment =). November 26, 2012 at 9:44pm Reply

  • Jaclyn: Your welcome – I’m so glad you enjoyed =)! November 26, 2012 at 9:39pm Reply

  • Taylor: Just put this in the slow cooker – can’t wait for dinner tonight! :) December 2, 2012 at 7:09am Reply

  • Anonymous: I was so happy to find this recipe! Being from the mid-west our tacos are made with ground beef. We moved to California and were introduced to shredded beef tacos and are hooked! Can’t wait to try this recipe! December 2, 2012 at 6:26pm Reply

  • Nikki Culcasi: Would it work to throw it all together the night before and then cook it all day the next day? December 5, 2012 at 8:33pm Reply

    • Jaclyn: Nikki = yeah that would probably give it a deeper flavor since it would soak in the spices, it sounds delish. But I would recommend adding in the lime juice just before cooking or even after cooking because of the acidity in it. I hope you loves these tacos! December 6, 2012 at 11:03am Reply

  • Anna: When it’s cooking in the crockpot, are you supposed to add more water with broth or is the broth only supposed to cover a small portion of the roast? December 23, 2012 at 1:32pm Reply

    • Jaclyn: Yeah the broth wont cover it entirely but don’t add any water or it will dilute all the delicious flavors. I hope you enjoy! December 23, 2012 at 3:08pm Reply

  • Sarah: Hi Jaclyn! I’d love to make this for a family of 4 (big eaters). I think I’m going to double the recipe. I’d like to either cook the beef on the stovetop or in the oven. Do you have any recommendations for me on cook times or temps? Thanks so much!

    ~Sarah January 6, 2013 at 6:59am Reply

    • Jaclyn: Hi Sarah – I would recommend that you cook it on 325 – 350 for about 3 1/2 hours or until tender then also allow time to rest in the broth after shredding, in a warm oven. Hope that helps! January 6, 2013 at 12:19pm Reply

  • A.J: Can i use other beef like round steak…to cut down cooking time?? January 7, 2013 at 4:41pm Reply

    • Jaclyn: I wouldn’t recommend it just because I don’t think you’ll get such a tender result. The round also doesn’t seem to have as much fat marbled throughout them like a chuck which is why I love to use the chuck for this recipe it ads flavor and tenderness. If you used the round you likely wouldn’t be shredding it but chopping it into pieces more like a fajita =). January 7, 2013 at 10:36pm Reply

  • Jessica: thanks for this recipe. I have made it several times and have recommended it to many friends. It is my favorite taco recipe and one of my favorite meals ever! Putting it together for dinner tonight! January 16, 2013 at 9:17am Reply

    • Jaclyn: Jessica – that is awesome to hear! I’m so glad you love the recipe, thanks so much for your comment! January 18, 2013 at 6:08pm Reply

  • Kristie: I will never make any other tacos again! These are so delish! The kind that even though you are full… you eat another one just because they are that good! January 16, 2013 at 2:16pm Reply

  • Tanya B: Oh my word — I just cut up the meat and tried a bite— it is amazing! Very tender and full of flavor. This one is a keeper!!! Thank you for a great recipe. February 1, 2013 at 4:32pm Reply

    • Jaclyn: You’re very welcome Tanya! Thanks for your comment! February 4, 2013 at 7:27pm Reply

  • Diane: I was going to use a flank steak that I have for this recipe…they have a good amount of fat. I wonder what your thoughts are? February 17, 2013 at 9:58am Reply

  • Diane: Made it tonight and it worked perfectly!! February 18, 2013 at 5:10pm Reply

    • Jaclyn: I’m so glad to hear that Diane – thanks for your comment! February 18, 2013 at 10:08pm Reply

  • Back East with Tacos | Jen Loves Food: […] Slow Cooker Beef Tacos from Cooking Classy […] March 27, 2013 at 2:47pm Reply

  • Athena: I made this tonight and it was awesome. I switched it up a but with feta cheese and plain Greek yogurt (instead of sour cream). I also chopped up some fresh purple onion. All the flavors blended nicely with the delicious shredded beef. May 1, 2013 at 7:20pm Reply

  • dawn: How many does this recipe feed? May 3, 2013 at 8:41am Reply

    • Jaclyn: I’d say about 6 – 8 people. It makes quite a bit. May 4, 2013 at 12:38pm Reply

  • Michele: Do you think you coud subsitute a bottle of corona beer for the beef broth?? July 29, 2013 at 8:48pm Reply

    • Jaclyn: Yeah I think that should be just fine. You’ll get a slightly different flavor but probably still delicious. July 30, 2013 at 6:18am Reply

  • bob rice: Excellent–many thanks. For the first meal, we cook the roast with several slices of onion, quartered red unpeeled potatoes, and carrots. Kind of shredded beef stew, I guess. There’s just two of us, so plenty of leftovers for wonderful shredded beef tacos. July 30, 2013 at 11:45pm Reply

    • Jaclyn: You’re welcome Bob! I’m so glad you liked it and were able to get a second meal out of it, I love when I can do that. Thanks for your comment! July 31, 2013 at 5:46pm Reply

      • bob rice: Forgot to add: with just two of us and the roast is so large, can we freeze the cooked results? We usually cut the uncooked roast in half, but then have to cook two times.

        I’ve never found a good explanation about freezing cooked meat vs uncooked. July 31, 2013 at 6:24pm Reply

        • Jaclyn: You could definitely freeze it after cooked. I freeze our dinners all the time so I can have a day off the next week and so I’m not waisting food. August 6, 2013 at 9:46am Reply

          • bob rice: Thanks will try that. One more: we used our large slow cooker but also have a new Calphalon deep walled fry pan with lid. It is super easy to clean, so wondered if this could be done on the stove? On high a few minutes, then cover on low for hours? August 6, 2013 at 11:45am

          • Jaclyn: Yes I think these could also be done on the stove, I think the slow cooker method would yield more tender results but I think the stove method would still be delicious. August 11, 2013 at 6:54pm

  • Monica: I found this recipe a few months ago and love it soooo much. This is my favorite beef recipe to use for any mexican dish requiring shredded beef. Love it!!!! Made it 3 times already. August 18, 2013 at 4:20pm Reply

    • Jaclyn: That’s great to hear Monica! I’m so glad you’ve enjoyed this recipe! Thanks for a leaving a comment! August 19, 2013 at 12:09pm Reply

  • Trisha: Ty for this recipe. I have special needs children and feeding them is exceptionally difficult because of how picky they are. Look, smell, especially texture. I’m not sure why, but when I made these for myself and my husband, I put it in front of my children. Every single one of them ate it and liked it. WOW…and again, thank you. October 10, 2013 at 8:04pm Reply

    • Jaclyn: You’re very welcome Trisha! I’m so happy to you hear your family liked these :)! Thanks for your comment! October 23, 2013 at 7:44am Reply

  • Zola: Loved this recipe! I did simmer on the stove after shredding the meat since the meat seemed just a little tough and I wanted to make sure it reached a temperature high enough to break down the connective tissues in the meat. It was wonderful! November 3, 2013 at 7:56am Reply

  • Christine: Can I use London broil meat? Or does it have to be a chuck roast? November 4, 2013 at 5:02pm Reply

    • Jaclyn: I wouldn’t recommend London broil preferably chuck, shoulder, top/bottom round. London broil doesn’t shred well and wont be as tender. November 16, 2013 at 9:23pm Reply

  • Ashley M: Everything looks and smells great but I’m having a bit of a problem and hope you can help. I put everything in the crock pot on high for almost 4 hours and its very tough, so I was wondering if I could put it on low now for a few more hours and if that might help make it more tender or if once its tough its a lost cause? Thank you so much, you’re the best! November 5, 2013 at 5:12pm Reply

    • Jaclyn: Yeah, I’d probably try and cook it on low for a few more hours. I always prefer to cook this on low heat as I think it yields more tender results. Everyone once in a while you can get a bad cut of meat though that’s just not very tender which also could have happened. Hope it turns out! November 5, 2013 at 5:55pm Reply

    • bob rice: After successfully using my slow cooker, I tried the deep wall Caphalon skillet and it was wonderful. I pound flour [some salt] into the beef with the edge of a small plate. [Mom did this, and hey! Mom’s know best, right?]

      Then brown the beef on both sides, add everything else until bubbly, then low heat until dinner. About seven hours. November 5, 2013 at 6:04pm Reply

      • Jaclyn: Yeah I need to stop being lazy and start browning mine every time first :). November 5, 2013 at 6:48pm Reply

        • bob rice: I think browning seals in moisture. November 5, 2013 at 7:24pm Reply

          • Jaclyn: And the flavor it gives is amazing! November 5, 2013 at 7:25pm

  • Briana: I made this for dinner tonight and it was wonderful! Thanks for sharing the recipe :) November 23, 2013 at 8:24pm Reply

    • Jaclyn: You’re very welcome Briana! I’m happy to hear you enjoyed it thanks for letting me know! December 2, 2013 at 8:13pm Reply

  • Emma: I made enchiladas with this beef and Oh My Goodness. It made my favorite enchilada recipe 10X better. I’m planning on making chimichangas with it this week. December 2, 2013 at 2:58pm Reply

    • Jaclyn: I’m so glad to hear that Emma! Thanks so much for taking the time to leave a comment! December 2, 2013 at 8:24pm Reply

  • Cinco de Mayo | bedroom with a view: […] tacos, but I wanted to make it a little more exciting. My best friend, Megan, sent me a great recipe about shredded beef tacos; you just cook the chuck roast in a crock pot all day, and by the time […] May 6, 2014 at 5:17am Reply

  • Nilda Rodriguez: Hi! If I don’t have a slow cooker, can I make the meat in the oven and how? Thanks! August 2, 2014 at 10:56am Reply

    • Jaclyn: Yes you can do it in the oven it might not be quite as tender but still delicious, I would recommend 250 degrees for about 4 hours. September 6, 2014 at 11:30pm Reply

    • bob price: I only used the slow cooker once. After that. I use my deep wall Calphalon fry pan with lid. Works perfectly and easier cleanup. September 7, 2014 at 2:34am Reply

  • Nicole: I finally made this for dinner tonight and it was great!! Everyone loved it and we have enough for tomorrow night in the refrigerator. The only change I made was chopped garlic instead of powdered. Thanks for the recipe! Will definitely be making this again soon. August 17, 2014 at 7:38pm Reply

  • meg: Is this meat turn out very spicy? September 20, 2014 at 10:41am Reply

    • Jaclyn: Not unless you think chili powder is spicy, which some do. September 20, 2014 at 1:22pm Reply

  • Evelyn: I found this recipe on pinterest a while ago and this dish quickly became a family favorite!
    I always cook it on high (mainly because I can never get it into the crock pot early enough) and the meat is always so tender and just falls apart.
    Thanks for such a great recipe! September 29, 2014 at 10:15am Reply

    • Jaclyn: Thanks for leaving a review Evelyn! I’m so glad you like this recipe! September 29, 2014 at 10:36am Reply

  • Maryann Savulich: I made these last night for my boyfriend who is in love with Mexican food; especially tacos! These came out so yummy, flavorful, and tender. I served him two tacos first which he quickly devoured and then went back up to the stove to serve himself seconds. I could not find a chuck roast so I used what is commonly used for roast beef I believe? It was about 2 pounds. I was pressed for time so I cooked it on high for 4 hours instead of low for 8. It still came out very tender. Shredding the meat was a little difficult, but once I got that part over with and got the meat back in that delicious broth it was definitely well worth my moment of struggle! October 23, 2014 at 8:43am Reply

  • Jennifer: How many peope does this recipe using 2.5 lb of meat serve? and how many tacos per person? January 27, 2015 at 8:33am Reply

    • Jaclyn: Probably about 8 and 2 tacos per person. January 27, 2015 at 10:17am Reply

  • Evelyn: I can tell you really do love authentic Mexican food because your recipes are spot on! My parents are Mexican and this reminds me of my mom’s “carne desebrada” since she’s out in CA and I moved to Seattle I am SO glad I found this recipe! It was delicious! February 22, 2015 at 9:39pm Reply

    • Jaclyn: I’m so glad you liked it Evelyn! February 23, 2015 at 6:20pm Reply

  • Lucia: Made these tacos last week and they were amazing. Everyone loved them. Quick question, if I buy a bigger roast or two of them to feed more people do I need to double everything else? May 9, 2016 at 6:10pm Reply

  • Lucia: Tried this recipe and everyone loved it. It was amazing. Quick question if I buy a bigger roast or 2 instead should I double everything else? May 17, 2016 at 7:12am Reply

    • Kathryn: I do it all the time & yes, I double everything. It turns out great…one of the few meals everyone in my family loves! July 10, 2017 at 8:59am Reply

  • Courtney: Would this dish work cooked in an instant pot? Making the cooking time less at pressure? January 29, 2018 at 9:21am Reply

    • Jaclyn: Yes I have made these in an instant pot I can’t remember exactly what I did but I believe I cut into 4 portions then cooked about 1 hour. January 29, 2018 at 6:05pm Reply

  • Cam: It’s just so tasty. Thank you for sharing this recipe. January 29, 2018 at 7:55pm Reply

  • Maureen: Hi Jaclyn – looks delicious. I have an eye of round roast – do you think this would work? Thinking of making this for Super Bowl Sunday. January 31, 2018 at 8:19am Reply

    • Jaclyn: Sorry for the late replay – I haven’t tested here but I’m guessing that would be fine as other slow cooker shredded beef recipes do call for eye of round roast. February 6, 2018 at 10:48am Reply

  • Elaine Lambert: Has anyone tried this without cumin? My hubby hates cumin, which makes finding taco recipes difficult! February 4, 2018 at 6:35am Reply

    • Jaclyn: You can just omit it. You could also add another Mexican spice like 1 tsp paprika or coriander to make up for it. February 6, 2018 at 10:45am Reply

  • Rachel M: Made these the other night and they were a big hit! They reheat beautifully and taste great as a nacho topping too. Another great recipe! Thanks for sharing. March 4, 2018 at 7:53pm Reply

    • Jaclyn: Thanks for leaving a review Rachel! March 6, 2018 at 6:05pm Reply

  • Bridget: I have been making these tacos for several years now. They come out perfect every time. My family loves them! Also a great alternative to standard taco meat for a taco party with friends. March 10, 2018 at 4:35pm Reply

    • Jaclyn: Thanks for the great feedback Bridget! So glad you like them! March 12, 2018 at 10:25am Reply

  • EvanGerb: I used a cross rib roast as recommended, but wish I would have chosen a chuck instead. Followed directions exactly but the cross rib WOULD NOT SHRED at all! I had to cut it into pieces instead, and even that was not easy because it was a little tough. Didn’t look anything like your pretty picture. Next time I’m opting for a chuck! The flavor was good, but disappointed in the shred factor. March 11, 2018 at 11:27am Reply

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