Slow Cooker Shredded Beef Tacos

Slow Cooker Shredded Beef Tacos

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


  • 1 (2.5 - 3 lb) chuck roast or cross rib 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

Tortillas and toppings not included in nutritional value.