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Treat the whole family to these delicious and satisfying Crockpot Beef Tacos! This fuss-free, hands-off recipe transforms seasoned chuck roast into tender and flavorful shredded beef for tacos, burritos, nachos, and more.
I think we can do better than sticking with the same old ground beef tacos for every Taco Tuesday. Instead, mix it up with these flavor-packed Crockpot Beef Tacos! They’re not only incredibly easy to make but are also loaded with unforgettable beefy and smoky flavors.
This beef taco recipe is as simple as tossing beef chuck roast in a slow cooker with beef broth, onions, garlic, and a few simple seasonings. All that’s left to do is prep your taco toppings or sit back while the crockpot does all the work.
By dinner time, you’re left with tender and juicy beef that’s ready to shred and be served in tortillas with your favorite taco toppings. But don’t stop there… The shredded beef is also perfect for enchiladas, burrito bowls, nachos, and even quesadillas!
Recipe features
- Like my slow cooker chicken tacos, this crockpot beef tacos recipe is almost entirely hands-free. All you have to do is prep the ingredients, then let the slow cooker take care of the rest!
- When cooked low and slow, chuck roast transforms into succulent shredded taco beef no one can resist.
- It’s budget-friendly, makes enough for a crowd, and is fun to customize with any taco toppings you love!
Ingredients
Beef chuck roast – Boneless chuck roast is the best cut of beef for crockpot shredded beef tacos because it becomes incredibly tender when cooked low and slow. If you can’t find chuck roast, use beef brisket or shoulder roast instead.
Beef broth – Use a good-quality beef broth if you can, as this is what’s going to break down the meat and fill it with flavor. I like to use beef bone broth when I want to give the tacos a boost of collagen.
Onion and garlic – Together, they infuse the beef with aromatic and savory notes.
Taco seasoning – A store-bought taco seasoning blend works well, or you can make your own! Simply mix 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of oregano, and a pinch of cayenne pepper together in a bowl before using it to season the beef.
Coconut aminos – This soy-free, gluten-free alternative to soy sauce adds a sweet, umami flavor to the beef. Feel free to use regular soy sauce or gluten-free tamari as a substitute.
Chipotle peppers in adobo sauce – These add some heat and smokiness to the cooked shredded beef. If spicy food isn’t your thing, use ½ tablespoon instead or omit the chipotle peppers from the recipe.
Instructions
Step 1: Make the marinade. Whisk the broth, onion, garlic, taco seasoning, coconut aminos, chipotle in adobo sauce, lime juice, and salt together in your slow cooker.
Step 2: Add the beef. Season all sides of the beef chuck roast generously with salt and pepper before placing it in the slow cooker.
Step 3: Cook. Cover the pot with the lid and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
Step 4: Shred the beef. Once it’s done cooking, use two forks to shred the beef (it should shred VERY easily!)
Step 5: Serve. Serve the shredded beef in warm tortillas with your favorite taco toppings, and enjoy!
Tips and FAQs
- If you have time, take a few minutes to sear the beef chuck roast on all sides before placing it in the crockpot. This caramelizes the surface, which adds delicious depth to the final dish.
- Once it’s done, let the cooked beef rest for at least 5 or 10 minutes. This gives the natural juices time to soak back into the meat, which makes it much easier to pull apart.
- Quickly warm the tortillas in a skillet, in the microwave, or over an open flame before assembling the tacos. This makes the tortillas soft and pliable, which prevents them from tearing or falling apart.
Tip
Make sure you use enough beef broth to keep the beef moist and flavorful as it cooks. If it looks like the beef is getting too dry, add an extra splash of broth as it’s cooking.
Serving suggestions
The best way to serve these beef tacos is in corn or flour tortillas with as many toppings as you can imagine. Or, for a low-carb option, stick with lettuce wraps instead!
Top the shredded beef tacos with shredded cheese, lettuce, diced tomatoes, guacamole, sliced jalapeños, avocado, pickled onions, lime wedges, salsa, sour cream, and/or fresh cilantro. When serving a crowd, place the toppings in individual bowls so everyone can customize their own.
On the side, pair the shredded beef tacos with your choice of Mexican-inspired dishes. I like them with a side of cilantro lime brown rice or Spanish rice, as well as pineapple salsa and tortilla chips for dipping.
How else can I use shredded beef?
The leftover shredded beef can also be used in enchiladas (or my enchilada skillet recipe), burritos, quesadillas, nachos, taco salad, or even as a topping for loaded tostadas, fries, or baked potatoes.
Can I use a bone-in beef chuck roast instead?
Yes, bone-in beef chuck roast also works for these shredded beef tacos. In fact, the bone will add extra flavor to the dish! You’ll need to add an additional 10 or so minutes to the cook time and remember to remove the bone after cooking.
How do you know when chuck roast is done cooking?
The best way to check for doneness is with a meat thermometer. Stick it into the thickest part of the beef and when the internal temperature is between 195ºF and 205ºF, it’s ready for shredding and serving.
Storage
Refrigerator: Store the cooled leftover shredded beef in an airtight container in the fridge for up to 3 days.
Freezer: Transfer the beef to a freezer-safe container and freeze for up to 3 months. Let the leftovers thaw in the fridge overnight before reheating.
Reheating: Gently reheat the leftovers in a saucepan over low heat on the stove. You can also microwave the beef in 30-second intervals until warm. If needed, add a splash of beef broth or water to prevent it from drying out.
More delicious taco recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Crockpot Beef Tacos
Treat the whole family to these delicious and satisfying Crockpot Beef Tacos! This fuss-free, hands-off recipe transforms seasoned chuck roast into tender and flavorful shredded beef for tacos, burritos, nachos, and more.
Servings:
Instructions
-
Add the broth, onion, garlic, taco seasoning, coconut aminos, salt, chipotle in adobo sauce, and lime juice to your slow cooker and whisk to combine.
-
Season the chuck roast with salt and pepper on all sides, then place into your crockpot.
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Cook in LOW for 6-8 hours. Then, use two forks to shred the beef (it should shred very easily!).
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Assemble the tacos: heat the tortillas over your stove or in a skillet, then add the beef and any taco toppings you’d like. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 218kcal | Carbohydrates: 3g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 588mg | Potassium: 417mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 3mg
