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Slow Cooker Shredded Beef Tacos Recipe

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4.3 from 2 reviews

  • Author: Emma
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings

Description

This Slow Cooker Shredded Beef Tacos recipe features tender, flavorful chuck roast slow-cooked to perfection with a blend of spices, lime juice, and juicy diced tomatoes with green chiles. The beef is seared for a rich crust before slow cooking, then shredded and served warm, making delicious, mouth-watering tacos perfect for an easy weeknight meal or casual gathering.

Ingredients

Beef and Seasoning

  • 3 lb boneless chuck roast
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 Tbsp olive oil

Slow Cooker Sauce & Spices

  • ¼ cup fresh lime juice
  • 1 can Rotel (diced tomatoes and green chiles) (10 oz.)
  • 4 garlic cloves, minced
  • ¾ cup low sodium beef stock
  • 1 Tbsp chili powder
  • 1½ tsp cumin
  • 1½ tsp oregano
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper

Instructions

  1. Prepare and Season the Beef: Pat the chuck roast dry with paper towels. Generously season both sides with sea salt and black pepper, pressing the seasoning into the meat. For easier handling, cut the roast into two halves if desired.
  2. Sear the Beef: Heat a large skillet or pan over medium-high heat. Once hot, add the olive oil and allow it to heat until shimmering. Place the seasoned beef in the skillet and sear for about 3 minutes per side until a crust forms and the meat easily releases from the pan.
  3. Layer Ingredients in Slow Cooker: Pour the Rotel evenly to cover the bottom of the slow cooker. Lay the seared beef pieces over the Rotel. Pour the fresh lime juice and low sodium beef stock over the beef. Sprinkle the remaining spices including minced garlic, chili powder, cumin, oregano, smoked paprika, onion powder, and cayenne pepper evenly over the top.
  4. Cook the Beef: Cover the slow cooker and cook on LOW heat for 8-10 hours, until the beef is fork tender and easily shredded. Avoid using high heat for this recipe to maintain tenderness.
  5. Shred the Beef: Once cooked, shred the beef inside the slow cooker using two forks or remove it to a cutting board and shred, discarding any large fat pieces. Return shredded beef to the slow cooker and stir to combine with the juices. Keep on warm until ready to serve.
  6. Serve: Serve the shredded beef directly from the slow cooker or transfer to a serving dish. Use tongs when serving as the meat will be juicy and slightly greasy. Perfect for assembling into tacos or your favorite taco toppings.

Notes

  • Cutting the chuck roast into halves before searing can help it cook more evenly in the slow cooker.
  • Use low sodium beef stock to control salt levels, as the seasoning and Rotel already contribute salt.
  • For a spicier dish, increase cayenne pepper or add fresh chopped jalapeños.
  • Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
  • This shredded beef is versatile and can be used in burritos, nachos, or taco salads as well.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://myeasyplate.com/slow-cooker-shredded-beef-tacos-recipe/