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Slow-Cooker Shredded Beef Tacos

These Slow-Cooker Shredded Beef Tacos are tender, juicy, and packed with bold flavor. Made with slow-cooked chuck roast and warm spices, this easy crockpot recipe is perfect for tacos, bowls, or shredded beef sandwiches.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Beef
  • 2 –3 lbs chuck roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • Seasoning
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp oregano
  • ½ tsp smoked paprika optional
  • ¼ tsp cayenne pepper optional
  • Slow Cooker Base
  • 1 cup beef broth
  • 1 small onion sliced
  • 3 –4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp lime juice
  • 1 tbsp Worcestershire sauce
  • For Serving
  • Tortillas
  • Chopped cilantro
  • Diced onions
  • Salsa
  • Lime wedges

Method
 

  1. (Optional) Heat olive oil in a pan and sear beef on all sides until browned.
  2. Place onions and garlic in the bottom of the slow cooker.
  3. Add beef on top.
  4. Pour in beef broth, tomato paste, lime juice, and Worcestershire sauce.
  5. Mix seasoning spices and sprinkle evenly over beef.
  6. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours.
  7. Remove beef and shred with two forks.
  8. Return shredded beef to juices and mix well.
  9. Serve in tortillas with toppings of choice.

Notes

  • Chuck roast works best for tender shredded beef recipes.
  • Cooking on LOW gives the best texture.
  • Great for shredded beef tacos crockpot meals and meal prep.
  • Store leftovers up to 4 days or freeze for 3 months.
  • Can be used for shredded beef sandwiches or bowls.