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Shredded Beef Tacos Recipe is an easy crockpot dinner that is assembled in no time. You don’t need to precook anything; just dump and cook. Serve as-is or make tacos with the juicy beef.
My favorite slow cooker recipes are ones that are easy to prep and almost completely hands-off, like these slow cooker shredded beef tacos. You only need a few ingredients to make them and you don’t have to brown the meat first. That’s perfect for busy mornings when I don’t have time to do tons of prep.
This is inspired by Mexican shredded beef. It’s seasoned with taco seasoning and simmers with green chiles and beef broth. I’ve used all kinds of different kinds of beef to make tacos – ground beef, flank steak, skirt steak and sirloin are common cuts to use – but I think this shredded beef recipe is one of my favorites. It’s so easy to cook in the crockpot and the leftovers are great, too.
Shredded Beef Taco Ingredients
- Boneless beef chuck roast: also called pot roast, this is the best cut of beef for the crockpot. It shreds perfectly for tacos.
- Sliced yellow onion and canned diced green chiles
- Taco seasoning (just use your favorite brand)
- Beef Broth to tie all the flavors together.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
Dorothy’s Testing Notes
- Sometimes I’ll buy a bigger chuck roast because shredded beef keeps well for several days in the refrigerator. Warm the leftovers up on the stove or in the microwave or freeze leftovers in 1lb size bags for easy reheating.
- In a pinch, you can use chicken stock. I always have that and sometimes I forget to buy beef stock. It’ll work just fine!
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Place all ingredients in the liner of a 6-8 quart slow cooker. Cook on low for 8-10 hours. Use two forks or tongs to break up the meat.
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Serve plain or as tacos with your favorite toppings.
Serving: 1serving | Calories: 425kcal | Carbohydrates: 3g | Protein: 45g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 155mg | Sodium: 650mg | Potassium: 852mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to Make Pulled Beef Tacos
- Place all of the ingredients and beef broth in your slow cooker. I like to use a slow cooker liner to make clean-up even easier.
- You know when the beef is done when you can easily shred it with a fork.
- Leave it on warm in all the juices until you’re ready to eat it.
FAQs
What Cut of Beef is Best for Shredding?
The best cut of beef to use for this recipe is chuck roast. You want a tougher cut with some fat and chuck roast works great. After it’s cooked all day in the crockpot it’s so tender, juicy and makes the most delicious filling for tacos. Chuck roast is a common cut of beef used for making tacos and is a nice change from regular ground beef.
Can you overcook shredded beef?
If you cook it too long it will get dry, but as long as you don’t exceed 10 hours in the slow cooker and there is enough liquid, the beef will stay tender.
Favorite Crockpot Recipes
This easy Mexican inspired taco recipe is done with just a few ingredients in the slow cooker for a delicious weeknight meal. Serve plain, over taco salad or make tacos with the shredded meat.