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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, shredded lettuce or cabbage, etc.
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. Heat olive oil in a large frying pan over medium heat. Once hot, add in the steak and sear for ~2-5 minutes on each side or until they get a nice sear.
    3 lb. Chuck steak, boneless, 1 Tbsp. salt, 1 Tbsp. pepper, 2 Tbsp. olive oil
  • Transfer the meat to a crockpot and pour in the beef broth, lime juice, beef taco seasoning and onions. Gently stir to combine.
    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, I usually like to let it cook for 10 hours. (Low and slow is key for tender beef!) Shred and add the beef back into the juices in the slow cooker.
  • Assemble the tacos with your favorite taco toppings.
    cheese, onions, salsa, sour cream, avocado, guacamole, hot sauce, shredded lettuce or cabbage, etc., 8 Flour tortillas

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