Slow Cooker Shredded Beef Tacos (Printable)
Tender beef slow-cooked with aromatic spices and fresh lime, served in warm tortillas with your favorite toppings.
# What You'll 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
# Directions:
01 - Pat the beef chuck roast dry and season with salt and pepper on all sides.
02 - In a large skillet over medium-high heat, heat olive oil. Sear the beef on all sides until browned, about 2–3 minutes per side.
03 - Transfer the 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 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 excess fat.
06 - Return the shredded beef to the slow cooker and stir to mix with the juices. Taste and adjust seasoning if needed.
07 - Serve the shredded beef in warmed tortillas. Top with diced red onion, cilantro, cheese, avocado, and extra lime juice as desired.
# Expert Advice:
01 -
- The slow cooker does almost all the work while your house smells incredible
- This beef keeps beautifully for days and actually tastes better the next day
02 -
- Drying the beef thoroughly before searing is the difference between a gray, boiled-looking crust and one with deep, caramelized flavor
- Adding the lime juice at the beginning prevents that raw acidity—it mellows into something rounded and integrated over 8 hours
03 -
- If you’re short on time, cook on high for 5 to 6 hours instead of low for 8—the texture difference is minimal
- Reserve some of the cooking liquid before shredding if you want saucier tacos