Slow Cooker Shredded Beef Tacos
These Slow Cooker Shredded Beef Tacos solve your weeknight dinner problems and the beef is so versatile too. Use it in these tacos, or in enchiladas, quesadillas, burritos or as the protein for rice bowls!
Servings 8 people
- 3 lb. Chuck steak, boneless
- 2 Tbsp. olive oil
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 2 cups beef broth
- 1/4 cup lime juice (juice from 1 lime)
- 1 white onion, sliced
- 8 Flour tortillas
Beef taco seasoning
- 1 Tbsp. chipotle powder
- 1 Tbsp. paprika
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
Toppings: cheese, onions, salsa, sour cream, avocado, guacamole, hot sauce
Cut beef into 4 large chunks and pat dry with paper towels. Season the beef on all sides with generous amounts of salt and pepper.
Heat olive oil in a large frying pan over medium heat. Once hot, add in the steak and sear for 2 minutes on each side. Transfer meat to a crockpot and pour in the beef broth, lime juice, beef taco seasoning and onions. Gently stir to combine.
Cook on low for a minimum of 8 hours. (Low and slow is key for tender beef!) Shred and assemble the tacos with your favorite taco toppings.
Corn tortillas work well with this recipe too.
Dutch oven method: Preheat oven to 325°F. Heat 2 Tbsp. olive oil in a large Dutch oven over medium-high heat. Season and sear meat as directed above. Add the beef broth, lime juice, beef taco seasoning and onions. Gently stir to combine. Cover with a lid and cook for 2 1/2 - 3 hours. Once done, shred using 2 forks. Place the meat back into the Dutch oven in it's juices. (This prevents meat from becoming dry!) Assemble tacos.
Serving: 1taco | Calories: 486kcal | Carbohydrates: 20g | Protein: 36g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 1314mg | Potassium: 783mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1014IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 6mg