Slow Cooker Shredded Beef Tacos (Printable)
Slow-cooked shredded beef infused with lime and spices, served warm with fresh toppings.
# What You'll Need:
→ Beef & Marinade
01 - 3.3 lbs beef chuck roast
02 - 1 tablespoon olive oil
03 - 1 large onion, sliced
04 - 4 cloves garlic, minced
05 - 1 jalapeño, seeded and diced
06 - 14 oz canned crushed tomatoes
07 - 1/2 cup beef broth
08 - Juice and zest of 2 limes
09 - 1 tablespoon chili powder
10 - 2 teaspoons ground cumin
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dried oregano
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
→ To Serve
15 - 12 small corn or flour tortillas, warmed
16 - 1/2 red onion, finely diced
17 - 1/2 cup fresh cilantro, chopped
18 - Additional lime wedges
19 - Crumbled queso fresco or shredded cheese
20 - Sliced avocado or guacamole
21 - Salsa or hot sauce
# How-To Steps:
01 - Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until well browned, about 2-3 minutes per side.
03 - Transfer the seared beef to the slow cooker. Add sliced onion, garlic, jalapeño, crushed tomatoes, beef broth, lime juice and zest, chili powder, cumin, smoked paprika, and oregano.
04 - Cover and cook on low setting for 8 hours, or until the beef is very tender and easily shreds with a fork.
05 - Remove the beef from the slow cooker and shred using two forks, discarding any excess fat.
06 - Return the shredded beef to the slow cooker and stir well to coat in the cooking juices. Taste and adjust seasoning if necessary.
07 - Serve the shredded beef in warmed tortillas. Top with diced red onion, cilantro, cheese, avocado, and extra lime juice as desired.
# Expert Suggestions:
01 -
- The slow cooker does practically everything while you are at work or running errands
- Leftovers taste even better the next day, making it perfect for meal prep
- The spice blend hits that perfect balance between smoky and bright without being overwhelming
02 -
- Searing the beef first is absolutely not optional, unless you want your tacos to taste like they came from a cafeteria
- The meat needs to rest in the juices after shredding or it will dry out the second it hits the tortilla
03 -
- If you only have 6 hours, cook on high instead of low, but low and slow really does give the best texture
- Save some of the cooking liquid before shredding if you plan to freeze leftovers, as the meat absorbs quite a bit