SCRUMPTIOUS Crockpot Shredded Beef Tacos

Crockpot Shredded Beef Tacos are mouthwatering, infused with flavor, and effortless to make in the slow cooker. This Mexican shredded beef is not only delicious in tacos, but it’s also perfect for nachos, burritos, sandwiches, and so much more!

There's nothing easier than a recipe that involves tossing a hunk of meat (plus a few other ingredients) in the crock pot, letting it slow cook all day, and then quickly shredding it as a versatile topping (or filling) for tacos, nachos, enchiladas, sandwiches, and more. And -- wouldn't you know it?! -- that description perfectly describes today's juicy, flavorful, fall-apart tender Crockpot Shredded Beef Tacos!

Ingredients

Thanks to a bounty of Mexican-inspired ingredients, these Crockpot Shredded Beef Tacos turn out both succulent and packed with flavor.

• Beef chuck roast. Trimmed. This recipe was written for a boneless roast, but bone-in will work, too...you may just want to slightly increase the weight. Compared to other cuts, I find that chuck roast holds up best to crock pot cooking thanks to its generous marbling. Other types of beef roasts may work as well, but they likely won't end up as moist, flavorful, and tender as a chuck roast.
• Mexican seasonings. Specifically, chili powder, cumin, salt, garlic powder, onion powder, Mexican oregano, chipotle chile pepper powder, freshly ground black pepper, and a bay leaf.
• Garlic cloves. Minced.
• Fresh jalapeño. Diced.
• Canned fire-roasted diced tomatoes. Fire-roasted tomatoes add depth of flavor, but if you only have regular diced tomatoes, they'll work fine.
• Beef broth. I often use water + Organic Beef Better than Bouillon in lieu of beef broth.

And then, depending on how you're planning on enjoying your Shredded Beef, you will probably also need additional ingredients for serving.

For example, to make Crockpot Shredded Beef Tacos, I recommend offering flour tortillas and/or corn tortillas, shredded cheese, diced tomatoes, diced avocado, diced onions, sour cream, salsa, fresh cilantro, and lime wedges. I always say, the more toppings to increase flavor and texture...the better!

How to Make Crockpot Shredded Beef for Tacos

(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)

This Crockpot Shredded Beef is quick to prep and pretty hands-off, since it hangs out in the slow cooker all day.

1. Place your chuck roast in the bottom of a large slow cooker. Sprinkle it with the seasonings and scatter the minced garlic, diced jalapeño, and canned tomatoes over the top. Slowly pour the beef broth and drop the bay leaf into the crock pot.

2. Cover and cook on LOW for 8 to 10 hours, or until the beef is fall-apart tender. If it's not, keep cooking a bit longer!

3. Remove the roast to a cutting board, remove and discard the bay leaf, and skim any fat from the surface of the cooking liquid. Pull and shred the beef, return it to the slow cooker, and immerse. Heat for a few minutes before serving.

4. Use tongs or a slotted spoon to pile the drained Crockpot Shredded Beef onto tortillas, and then top with your favorite toppings and enjoy!

And even though this post is title Crockpot Shredded Beef Tacos, you can certainly opt to serve the recipe in another way! See below for a few ideas...

Shredded Beef Tacos...and MORE!

• Instead of tacos, use this Mexican shredded beef as a topping for nachos or tostadas, or as a filling for enchiladas, burritos, quesadillas, flautas, or taquitos. It would also be great in a burrito bowl!
• Mound your Crockpot Shredded Beef onto buns to make juicy, satisfying sandwiches or sliders. To take it a step further, top with slices of Monterey jack or pepper jack cheese and pop under the broiler until melty!
• Pile over egg noodles or mashed potatoes for a Mexican spin on comfort food. You could even use a cornstarch slurry to turn the cooking liquids into more of a sauce. (Stir 2 tablespoons cornstarch into 3 tablespoons cold water in a small bowl until completely dissolved. Mix into the sauce in the slow cooker, cover, turn to HIGH, and allow it to cook for about 15 minutes to thicken.) Serve with a crisp salad on the side, dressed with either Cilantro Lime Vinaigrette or Avocado Dressing.
• Cook some shredded beef into cheesy scrambled eggs and top with salsa for mighty fine breakfast tacos! Or incorporate crushed tortilla chips for a spin on migas.
• Substitute Mexican shredded beef for the typical ground beef in Tamale Pie, Mexican Cornbread Casserole, or Taco Shepherd's Pie.

Helpful Tips, Tricks, & Equipment

• If you don’t have Mexican oregano on hand, regular (Mediterranean) oregano may be substituted.
• Chipotle chile pepper powder is extremely spicy, so you may omit it if you prefer a mild dish. On the other hand, if you enjoy more heat, feel free to increase the amount in the recipe to 1 to 2 teaspoons.
• Along the same lines, if you remove and discard the seeds and membranes from the jalapeño, you will get the flavor with little to no heat. Alternatively, increase the number of jalapeños (and leave the seeds intact) for extra spice.

Crockpot Shredded Beef Tacos are truly simple to make. But the shredded beef is so versatile and delicious that I'm willing to bet it becomes a repeat recipe after you try it once!

So whether you lean towards my family's favorite application of tacos or prefer to enjoy it in one of the other ways suggested above, I hope you all love it as much as we do. 🙂

More Crockpot Shredded Meats

• Slow Cooker Barbacoa
• Honey Balsamic Shredded Beef
• Crockpot Shredded Chicken Tacos
• Slow Cooker Carnitas
• Root Beer Pulled Pork
• Slow Cooker French Dip
• Slow Cooker Pork Tacos

Or check out all of my BEST Slow Cooker Recipes in one place! 🙂

Crockpot Shredded Beef Tacos

Crockpot Shredded Beef Tacos are mouthwatering, infused with flavor, and effortless to make in the slow cooker. The Mexican shredded beef is not only delicious in tacos, but it’s also perfect for nachos, burritos, sandwiches, and so much more!

By Samantha Skaggs

Course: Main Course

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 8 to 10 servings

Calories: 232kcal

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Ingredients

• 2 pound boneless beef chuck roast, trimmed
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 ½ teaspoons salt
• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Mexican oregano
• ½ teaspoon chipotle chile pepper powder, more or less to taste
• Freshly ground black pepper, to taste
• 6 cloves garlic, minced
• 1 medium jalapeño, diced
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 ½ cups beef broth
• 1 bay leaf

For serving:

• Flour or corn tortillas, shredded cheese, diced tomatoes, diced avocado, diced onions, sour cream, salsa, cilantro, lime wedges, etc.

Cook ModePrevent your screen from going dark

Instructions

• Place the roast in the bottom of a large slow cooker. Sprinkle with the chili powder, cumin, salt, garlic powder, onion powder, oregano, chipotle chile pepper powder, and black pepper. Scatter the minced garlic, diced jalapeño, and canned tomatoes over the top. Slowly pour the beef broth over the top, and drop the bay leaf into the liquid in the slow cooker.
• Cover and cook for 8 to 10 hours on LOW or until the beef is very tender and easily pulls apart with two forks.
• Remove the beef to a cutting board, remove and discard the bay leaf, and skim any fat from the surface of the cooking liquid. Shred the beef and return it to the crock pot, stirring until immersed. Allow the meat to heat back through for a few minutes before serving.
• Use tongs or a slotted spoon to drain and pile the shredded beef onto tortillas, and top with your favorite toppings. Or see NOTES below for alternate ways to enjoy it!

Equipment Needed

• 6-quart or larger Slow Cooker

Video

Notes

• If you don’t have Mexican oregano on hand, regular (Mediterranean) oregano may be substituted.
• Chipotle chile pepper powder is extremely spicy, so you may omit it if you prefer a mild dish. On the other hand, if you enjoy more heat, feel free to increase the amount in the recipe to 1 to 2 teaspoons.
• Along the same lines, if you remove and discard the seeds and membranes from the jalapeño, you will get the flavor with little to no heat.
• IDEAS FOR USING SHREDDED BEEF:
  • Instead of tacos, use this Mexican Shredded Beef as a topping for nachos or tostadas, or a filling for enchiladas, burritos, quesadillas, flautas, or taquitos. It would also be great in a burrito bowl!
  • Mound your Shredded Beef onto buns to make juicy, satisfying sandwiches or sliders. To take it a step further, top with slices of Monterey jack or pepper jack cheese and pop under the broiler until melty!
  • Pile over egg noodles or mashed potatoes for a Mexican spin on comfort food. You could even use a cornstarch slurry to turn the cooking liquids into more of a sauce. (Stir 2 tablespoons cornstarch into 3 tablespoons cold water in a small bowl until completely dissolved. Mix into the sauce in the slow cooker, cover, and allow it to cook for about 15 minutes to thicken.)
  • Cook some Shredded Beef into cheesy scrambled eggs and top with salsa for mighty fine breakfast tacos!
  • Substitute for ground beef in Mexican casseroles such as Tamale Pie, Mexican Cornbread Casserole, or Taco Shepherd's Pie.

Nutrition

Calories: 232kcal | Carbohydrates: 5g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 713mg | Potassium: 524mg | Fiber: 1g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 4mg

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Post originally published on May 7, 2023, and updated on August 30, 2023.