Crock Pot Mexican Shredded Beef Tacos
This easy and flavorful crock pot shredded beef taco recipe features a tender chuck roast braised in beef broth with onions, garlic, and taco seasoning, perfect for busy weeknights and meal prep.
Ingredients
Main Ingredients
- 2 pounds beef chuck roast Well-marbled for shredding
- 1 medium onion, chopped Yellow or white
- 3 cloves garlic, minced
- 1 packet taco seasoning Store-bought or homemade
- 1 cup beef broth
Taco Assembly
- 8 pieces taco shells Soft or hard
- Toppings (shredded lettuce, cheddar or cotija, salsa, diced onion, avocado or guacamole, lime wedges, cilantro) Customize as desired
Instructions
Preparation
- Put the 2-pound chuck roast in the bottom of the slow cooker. Pat it dry first so seasonings stick better.
- Scatter the chopped onion and minced garlic over the top of the roast.
- Evenly sprinkle the taco seasoning over everything. If you like a little heat, add 1/4–1/2 teaspoon cayenne or a chopped jalapeño.
- Pour 1 cup beef broth into the slow cooker around the edges—don’t pour it straight over the seasoning to avoid washing it off.
- Cover and cook on LOW for 8 hours, or on HIGH for 4 hours, until the meat pulls apart easily with two forks.
Serving
- Remove the roast to a cutting board or large plate and shred with two forks.
- Skim any excess fat from the cooking liquid, then return the shredded beef to the pot and stir so it soaks up the juices.
- Spoon the shredded beef into taco shells and top as desired. Finish with a squeeze of lime to brighten the flavors.
Notes
For creative twists, consider barbacoa-style by adding chipotle peppers in adobo or BBQ sauce for a Tex-Mex flavor. Serve with sides like Mexican rice or a quick slaw for freshness. The recipe is flexible for meal prep and freezing.