Description
This Crockpot Shredded Beef Tacos recipe offers tender, flavorful shredded beef slow-cooked to perfection with a blend of spices, tomatoes, and lime juice. Perfect for a hearty Mexican-inspired meal, the beef is seared before slow cooking to lock in rich flavors and is served in warm tortillas with a variety of fresh toppings.
Ingredients
Scale
Beef and Seasonings
- 3 pounds chuck roast
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Liquids and Sauces
- 1 cup beef broth
- 1 (10 oz) can diced tomatoes with green chilies
- 2 tablespoons tomato paste
- Juice of 1 lime
For Serving
- Corn or flour tortillas
- Taco toppings such as shredded lettuce, diced tomatoes, cheese, sour cream, avocado, and cilantro
Instructions
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 2–3 minutes per side. This step locks in flavor and creates a rich crust.
- Prepare Crockpot Base: Place the sliced onions and minced garlic in the bottom of the crockpot, creating a flavorful bed for the meat to cook on.
- Add Beef and Spices: Place the seared beef on top of the onions and garlic. In a small bowl, mix together chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne. Sprinkle this spice mixture evenly over the beef.
- Add Liquids: Pour beef broth, diced tomatoes with green chilies, tomato paste, and lime juice into the crockpot around the beef, ensuring the spices and liquids combine for a flavorful cooking environment.
- Slow Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is very tender and easily shreds with a fork.
- Shred the Beef: Remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the crockpot and stir well to coat with the cooking juices.
- Serve: Warm tortillas and fill them with the shredded beef. Top with your favorite taco toppings such as shredded lettuce, diced tomatoes, cheese, sour cream, avocado, and cilantro for a delicious meal.
Notes
- Leftovers are great for burritos, nachos, or taco salads, making this recipe versatile.
- To make it spicier, add chipotle peppers in adobo sauce to the crockpot with the liquids.
- Use gluten-free tortillas to make this dish gluten-free.
