Slow Cooker Shredded Beef Tacos (Printable version)

Tender spice-infused beef slow-cooked for hours, finished with fresh lime and served in warm tortillas.

# What you need:

→ Beef & Marinade

01 - 3.3 lbs beef chuck roast
02 - 1 tablespoon olive oil
03 - 1 large onion, sliced
04 - 4 cloves garlic, minced
05 - 1 jalapeño, seeded and diced
06 - 14 oz canned crushed tomatoes
07 - 1/2 cup beef broth
08 - Juice and zest of 2 limes
09 - 1 tablespoon chili powder
10 - 2 teaspoons ground cumin
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dried oregano
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ To Serve

15 - 12 small corn or flour tortillas, warmed
16 - 1/2 red onion, finely diced
17 - 1/2 cup fresh cilantro, chopped
18 - Additional lime wedges
19 - Crumbled queso fresco or shredded cheese
20 - Sliced avocado or guacamole
21 - Salsa or hot sauce

# How to make it:

01 - Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, approximately 2-3 minutes per side.
03 - Transfer the seared beef to the slow cooker. Add sliced onion, garlic, jalapeño, crushed tomatoes, beef broth, lime juice and zest, chili powder, cumin, smoked paprika, and oregano.
04 - Cover and cook on low setting for 8 hours, or until the beef is very tender and easily shreds with a fork.
05 - Remove the beef from the slow cooker. Shred using two forks, discarding any excess fat.
06 - Return the shredded beef to the slow cooker and stir thoroughly to coat with the cooking juices. Taste and adjust seasoning if necessary.
07 - Serve the shredded beef in warmed tortillas. Top with diced red onion, cilantro, cheese, avocado, and extra lime juice as desired.

# Expert tips:

01 -
  • The beef shreds into impossibly tender strands that have absorbed eight hours of spiced flavor
  • Your slow cooker does absolutely all the work while you go about your life
  • Everyone customizes their own tacos which means zero complaints from picky eaters
02 -
  • Searing the beef first is not optional it creates flavor compounds that slow cooking alone cannot achieve
  • The meat needs to cool slightly before shredding or it will steam instead of separate into proper strands
  • Always warm your tortillas because cold tortillas are a crime against good tacos
03 -
  • Trim some but not all the fat before cooking because fat equals flavor in long cooked meats
  • Let the beef rest in the cooking liquid for at least 30 minutes before shredding for maximum juiciness

Go back