Slow Cooker Shredded Beef Tacos Recipe

A super easy recipe with minimal ingredients, these Shredded Beef Tacos are a tasty and filling meal that is great for any day of the week!

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Tacos! Who doesn’t love them, if you don’t I don’t think that we can be friends – just kidding. Tacos to me are life! These Shredded Beef Tacos are one of my favorites.

I love utilizing my slow cooker all year long, perfect for busy days, and these tacos are one of our regularly made weeknight meals that we all love in our household.

They are full of flavor but without using a whole bunch of ingredients. No marinating involved, just sear, dump, shred and you are set! You really can’t get much easier than that.

We have been making these Beef Taco recipe for many years now and I hardly ever stray from this recipe. You know how it goes, once you find that perfect combination you just stick with it.

That is the case for these. The flavors are amazing, there is so much you can do with the meat besides just the tacos and they feed a whole family no problem! And slow cooking just makes it extra flavorful.

By the way, making this beef in the slow cooker fills my house with the best smell for hours. I can’t help but pop the lid on it every so often, just for the aroma!

Top these shredded beef tacos with any of your favorite taco toppings and you are set to go! These really can be customized to your liking and that is the best part. 

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1. These crock pot shredded beef tacos uses minimal ingredients but creates great flavor.
2. Use any of your favorite taco shells for these.
3. The meat can be used for more than just tacos, also great leftovers for another easy weeknight dinner.

• Chuck roast
• Kosher salt
• Pepper
• Vegetable oil
• Garlic powder
• Onion powder
• Salsa
• Tortillas, for serving
• Taco toppings, for serving

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1. Season the roast on both sides with the salt and pepper. 
2. Place a large skillet over medium-high heat. Once hot, add the oil. Sear chuck roast on both sides so you get a good sear, we are looking for a deep golden brown, about 3-5 minutes per side.
3. Place the roast into a 6-8 quart slow cooker. Sprinkle the garlic powder and onion powder on top. 
4. Pour the salsa directly on top of the roast. Place on low 7-8 hours or high 4-5 hours, until shreddable.
5. Take the roast out of the slow cooker. Shred the meat, discarding any fatty bits. 
6. Place the shredded meat back into the slow cooker and stir it with the juices in the cooker. 
7. Taste and add more salt if necessary. Serve immediately in tortillas and your favorite toppings.

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DO I HAVE TO SEAR THE MEAT?

You can skip the searing step, still, season the roast with salt and pepper.

I highly suggest you do sear the meat for this beef taco recipe, it adds a ton of extra flavor as it locks those juices inside.

WHAT KIND OF BEEF IS BEST FOR TACOS?

A good choice is using a beef roast like a chuck roast for this as it is a cheaper cut of beef and makes a great shred when cooked in the slow cooker.

Others that you can use are skirt steak or brisket, but those come at higher price points.

You are looking for that tender beef after a long cooking time, not something that needs to be cooked quickly.

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WHAT ELSE CAN I DO WITH THE MEAT?

So, like I said this flavorful beef is great for other things than tacos.

Some other ideas that you can use this for include nachos, burritos, taco bowls, quesadillas, and more!

This can work in so much, just use it for whatever you’d think would taste great with it.

There really are no limitations on this.

Here are some ideas:

• Burrito Bowls
• Beef enchiladas
• Nachos, so good piled high on tortilla chips with all the fixin’s!
• Filling for tamales
• Serve in white corn tortillas

WHAT TOPPINGS CAN I ADD?

So many things, here are some favorites:

• Lime juice
• Sour cream
• Pico de gallo
• Refried beans
• Fresh cilantro
• Green chiles
• Red onions
• Chipotle sauce
• Cheese
• Salsa
• White onions

ANY OTHER ADDITIONS?

I’ve got a few other ideas to make your Crock Pot Shredded Beef Tacos even better!

• Beef Broth – Pour some in with the salsa for extra juicy cooking liquid.
• Chili Powder – Sprinkle a bit for a spicy kick to your taco seasoning.
• Red Onion – Toss in chopped pieces for a crunchy, zesty bite.
• Queso Fresco – Crumble this on top—creamy cheese goodness!
• Cayenne Pepper – Add a pinch for some fiery fun in your mexican recipes.
• Tomato Paste – Stir in a spoonful—rich flavor for your apart beef.
• Cotija Cheese – Sprinkle some—salty and tasty on these crispy tacos.
• Olive Oil – Drizzle a little after shredding—smooth and savory!
• Adobo Sauce – Mix in a bit—smoky spice for your tender meat.

ANY SUBSTITUTIONS?

Need to switch things up for this crockpot shredded beef tacos? I’ve got you covered.

• Rump Roast – Use this instead of chuck roast—still a best cut of beef for shredding!
• Olive Oil – Swap for vegetable oil—works great for searing in a large skillet.
• Beef Stock – Replace salsa—keeps it juicy with a cooking liquid twist!
• Taco Seasoning – Sub for garlic powder and onion powder—a quick go-to recipes flavor boost!
• Instant Pot – Cook it here instead of the slow cooker—cuts cook time with high pressure magic!
• Orange Juice – Use this instead of salsa—sweet and tangy for a little different vibe!

These Crockpot Shredded Beef Tacos can be stored in the refrigerator in an airtight container where it will keep for up to 4-5 days.

This can also be frozen, let your beef cool completely and then transfer beef and juices into a freezer bag.

This will keep in the freezer for up to 3 months.

Let defrost in the refrigerator overnight and then you can reheat on low in the crockpot for 1-2 hours or in the microwave until heated through.

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Looking for that one meal that is super easy, with simple ingredients, and will become an up-and-coming go-to?

Then you absolutely need to make my Shredded Beef Tacos.

Get ready to amp up Taco Tuesday!

If you’ve tried these SHREDDED BEEF TACOS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!