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!
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.
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.