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beef tacos in a white bowl with hot sauce and avocado on top
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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!
Course Main Course
Cuisine Mexican
Keyword mexicanbeef, shreddedbeef, tacos
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 8 people
Calories 486kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.
    3 lb. Chuck steak, boneless, 1 Tbsp. salt, 1 Tbsp. 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.
    2 Tbsp. olive oil, 2 cups beef broth, 1/4 cup lime juice (juice from 1 lime), 1 white onion, sliced, 1 Tbsp. chipotle powder, 1 Tbsp. paprika, 2 tsp. chili powder, 1 tsp. garlic powder, 1 tsp. cumin
  • 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.
    8 Flour tortillas, cheese, onions, salsa, sour cream, avocado, guacamole, hot sauce

Video

Notes

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. 

Nutrition

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