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Crock Pot Shredded Beef Tacos

A close-up of a delicious crock pot shredded beef taco, topped with red onions and cilantro.
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Make juicy, flavorful shredded beef for your next Taco Tuesday with this easy crock pot recipe. This recipe focuses on building deep flavor by searing the beef before slow cooking.

Ingredients

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  • 3–4 pound chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup beef broth
  • 1/4 cup lime juice
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • Corn or flour tortillas
  • Your favorite taco toppings (e.g., cilantro, onion, salsa, cheese, sour cream)

Instructions

  1. Pat the chuck roast dry with paper towels and season generously with salt and black pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast on all sides until deeply browned. Remove the roast from the skillet and place it in your crock pot.
  3. Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
  4. Pour in the beef broth, lime juice, and Worcestershire sauce. Scrape up any browned bits from the bottom of the skillet.
  5. Pour the liquid mixture over the roast in the crock pot.
  6. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is fork-tender.
  7. Remove the beef from the crock pot and shred it using two forks.
  8. Return the shredded beef to the crock pot and stir it into the cooking liquid.
  9. Warm your tortillas according to package directions.
  10. Serve the shredded beef in tortillas with your desired toppings.

Notes

  • For a barbacoa-style flavor, add 1-2 chipotle peppers in adobo sauce (chopped) to the liquid mixture before cooking.
  • If you don’t have a skillet, you can skip the searing step, but searing adds significant flavor.
  • This recipe is great for meal prep. Store shredded beef in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://dishicious.com/crock-pot-shredded-beef-tacos/