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Crock Pot Mexican Shredded Beef Tacos

Crock pot Mexican shredded beef tacos with tender, easily shreddable chuck roast simmered low and slow for 8 hours. Serve the juicy shredded beef in warm tortillas with fresh toppings like cilantro, diced onion, lime, salsa, and sour cream for a classic taco night texture.
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Prep Time 10 minutes
Cook Time 8 hours
rest 10 minutes
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 3 lb beef chuck roast
  • 1 cup beef broth
  • 1 onion halved
  • 6 cloves garlic
  • 2 tbsp cumin
  • 2 tsp oregano
  • 2 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 bay leaves
  • 2 limes juice of 2 limes
Tacos
  • 16 soft flour or corn tortillas
  • 1 diced onion
  • 1 cilantro
  • 2 lime
  • 1 salsa
  • 1 sour cream

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beef
  1. Place the beef chuck roast in the slow cooker. Add beef broth, halved onion, garlic cloves, cumin, oregano, chili powder, black pepper, salt, and bay leaves.
  2. Cover and cook on low for 8 hours until the beef shreds easily with a fork. Visual cue: the meat will pull apart into tender strands.
Shred and finish
  1. Remove the beef and shred directly in the slow cooker, discarding any large fat pieces. Stir to combine the shredded beef with the cooking liquid.
  2. Stir in the juice of the limes. Let the mixture rest for 10 min so the flavors settle and the beef stays moist.
Warm tortillas and assemble
  1. Warm the soft flour or corn tortillas until pliable and lightly heated. Visual cue: they become flexible without tearing.
  2. Fill each tortilla with shredded beef and top with diced onion, cilantro, lime, salsa, and sour cream. Serve with the cooking liquid on the side for dipping if desired.

Notes

For juicy tacos, shred the beef back in the slow cooker and stir well before adding lime juice. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently until hot. Freezing is yes—freeze the shredded beef (without toppings) for up to 3 months. For a dairy-light swap, use plain Greek yogurt instead of sour cream.