Go Back

Slow-Cooker Shredded Beef Tacos

Slow-cooker shredded beef tacos with ultra-tender beef that shreds easily after 6 hours on low. Pile the flavorful meat into warm tortillas and finish with fresh toppings plus warm cooking liquid for drizzling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
rest 10 minutes
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 3 lb beef chuck roast
  • 1 cup beef broth
  • 1 packet taco seasoning
  • 0.5 white onion
  • 4 garlic
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Taco build
  • 8 warm tortillas plus extra if needed
  • 1 cup lettuce shredded
  • 1 cup tomato diced
  • 1 cup cheese shredded
  • 0.5 cup sour cream
  • 0.5 cup salsa

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beef
  1. Place the beef chuck roast in a slow cooker and sprinkle it with taco seasoning. Spread the seasoning over the surface so the top area is evenly coated.
  2. Add the beef broth, sliced white onion, and minced garlic to the slow cooker. Pour around the roast so the onion and garlic sit in the liquid.
  3. Cover and cook on low for 6 hours until the beef is extremely tender and shreds easily with a fork. If you press with a fork, the meat should pull apart in strands.
Shred and combine
  1. Remove the beef to a cutting board and shred into bite-sized pieces. Let it rest briefly so it’s easier to handle before shredding further.
  2. Return the shredded beef to the slow cooker and stir to combine with the cooking liquid. Mix until the beef looks evenly coated in the seasoned juices.
Assemble the tacos
  1. Warm the tortillas until pliable and heated through. Keep them covered so they don’t dry out as you fill the tacos.
  2. Fill each tortilla with shredded beef, then top with lettuce, tomato, cheese, sour cream, and salsa. Arrange toppings so each taco gets a balanced mix.
  3. Serve with the warm cooking liquid on the side for drizzling over the tacos. Spoon a little over the filled tacos just before eating for extra flavor.

Notes

Pro tip: shred the beef with two forks while it’s still warm so it breaks into tender bite-sized strands. Refrigerate leftovers in a sealed container up to 3 days; reheat in the microwave or on the stove with a splash of the cooking liquid. Freezing is yes—freeze shredded beef (with some cooking liquid) up to 3 months, then thaw and reheat. For a lighter option, use reduced-fat cheese and sour cream.