Slow Cooker Shredded Beef Tacos (Printer-friendly)
Tender beef slow-cooked with aromatic spices and bright lime, served in warm tortillas with all your favorite toppings.
# What You’ll Need:
→ Beef & Marinade
01 - 3.3 lbs beef chuck roast
02 - 1 tablespoon olive oil
03 - 1 large onion, sliced
04 - 4 cloves garlic, minced
05 - 1 jalapeño, seeded and diced
06 - 14 oz canned crushed tomatoes
07 - 1/2 cup beef broth
08 - Juice and zest of 2 limes
09 - 1 tablespoon chili powder
10 - 2 teaspoons ground cumin
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dried oregano
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
→ To Serve
15 - 12 small corn or flour tortillas, warmed
16 - 1/2 red onion, finely diced
17 - 1/2 cup fresh cilantro, chopped
18 - Lime wedges
19 - Crumbled queso fresco or shredded cheese
20 - Sliced avocado or guacamole
21 - Salsa or hot sauce
# How to Make It:
01 - Pat the beef chuck roast dry and season generously with salt and pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, about 2–3 minutes per side.
03 - Transfer the seared beef to the slow cooker. Add sliced onion, garlic, jalapeño, crushed tomatoes, beef broth, lime juice and zest, chili powder, cumin, smoked paprika, and oregano.
04 - Cover and cook on low for 8 hours, or until the beef is fork-tender and easily shreds apart.
05 - Remove the beef from the slow cooker and shred using two forks, discarding any excess fat as you go.
06 - Return the shredded beef to the slow cooker and stir well to coat in the cooking juices. Taste and adjust seasoning if necessary.
07 - Spoon the shredded beef into warmed tortillas. Top with diced red onion, fresh cilantro, cheese, avocado, and a squeeze of fresh lime juice as desired.
# Expert Tips:
01 -
- The beef gets impossibly tender without you hovering over the stove for hours
- Leftovers somehow taste even better the next day in burritos or salads
- You can customize the heat level and toppings to please everyone at the table
02 -
- Searing the beef first creates flavor compounds you can't get any other way, so don't skip this step
- Letting the meat rest in the juices for at least 15 minutes after shredding makes it incredibly tender
- The beef will absorb more flavor if you shred it and return it to the liquid rather than serving immediately
03 -
- Make the beef a day ahead and reheat gently, the flavors develop even more overnight
- Save the cooking liquid to use as a base for beef soup or to flavor rice