Crockpot Shredded Beef Tacos

Shredded Beef Tacos Crock Pot on platter and plate of tacos.

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!

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 8

Total Time 8 15

Servings to 10 servings

Calories 232kcal

Author Samantha Skaggs

Equipment

6-quart or larger Slow Cooker

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.

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!

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