Description
This Crockpot Shredded Beef Tacos recipe delivers tender, flavorful beef cooked low and slow in a flavorful broth with mild green chilies and spices. Perfect for a hands-off meal, the beef is slow-cooked until it falls apart tender, then shredded and served with warm tortillas and your choice of toppings such as chopped red onions, avocado, and lime wedges. Optional chipotle ranch dressing adds a spicy, creamy kick, making these tacos a delicious and versatile dinner option.
Ingredients
Scale
Beef and Seasonings
- 3-4 pounds beef chuck roast
- 1/4 cup beef broth
- 2 (4 ounce) cans mild green chilies (with juices)
- 1 (1 ounce) packet au jus gravy mix
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup unsalted butter (cut into pieces)
To Serve
- Corn or flour tortillas
- Chopped red onions (optional)
- Avocado (optional)
- Lime wedges (optional)
- Chipotle ranch dressing (optional)
Instructions
- Prepare the roast: Place the beef chuck roast into your slow cooker. Pour the beef broth over the roast. Add the cans of mild green chilies, including their juices, around the roast. Sprinkle the au jus gravy mix, chili powder, smoked paprika, ground cumin, garlic powder, and onion powder evenly over the top of the roast. Finally, place pieces of unsalted butter on top of the roast for added richness.
- Slow cook: Cover the slow cooker and cook on low heat for 8 hours or until the beef is fall-apart tender. This long, slow cooking breaks down the connective tissues, resulting in juicy, shreddable beef.
- Prepare chipotle ranch dressing (optional): While the beef cooks, prepare the chipotle ranch dressing if you desire. Once ready, cover and refrigerate the dressing until serving time.
- Shred the beef: After cooking, remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to mix with the cooking juices, ensuring the meat stays moist and flavorful.
- Serve: Warm your preferred corn or flour tortillas. Serve the shredded beef with tortillas and your choice of toppings such as chopped red onions, avocado slices, and lime wedges. Add chipotle ranch dressing for an extra layer of flavor. Enjoy your flexible, delicious shredded beef tacos!
Notes
- Use a chuck roast for the best flavor and tenderness in slow cooking.
- If you prefer spicier tacos, substitute mild green chilies with medium or hot green chilies or add jalapeños.
- Butter enhances the richness but can be omitted for a lighter version.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- Warm tortillas by heating them briefly in a dry skillet, microwave, or wrapped in foil in the oven.
- Customize your toppings based on preference; fresh cilantro, shredded cheese, and sour cream are great additions.
