Simple and easy to make! After several rounds of testing, I discovered the secrets to make these beef tacos super flavorful. Check out the tips below! This recipe is perfect for a fun family taco night!
🥰 Why I Love These Pulled Beef Tacos
- Perfect for Busy Nights: These tacos make life easier when I know my schedule is packed. In the morning, I toss everything into the crockpot and let it work its magic. The results are tender, flavorful beef.
- Leftovers: Use leftover shredded beef in a taco salad, add to rice and you have a Shredded Beef Burrito Bowl. Add some eggs for a super tasty breakfast!
If you like these tacos, you need to check out my Slow Cooker Shredded Chicken Tacos and Crockpot Carnitas Tacos!
Ingredients & Substitutions
Beef Chuck Roast: You need about a 3-pound chuck roast for this recipe.
Beef Broth: You only need a cup of store-bought beef broth for this recipe. You can also dissolve one bullion cube in one cup of water.
Spices: You will need to mix together a blend of 8 Mexican spices. Most of it will go in the slow cooker to flavor the meat as it cooks. But you will also hold on to two tablespoons to help flavor the meat once it's shredded.
Lime Juice: This helps cut though the heaviness of the meat and adds a bright flavor. I like to use 2 limes for a strong citrus flavor, but you may want to start with one lime and add more juice as needed.
Taco Toppings: Cilantro and diced onions go great with this simple taco. Guacamole, sour cream, Pico de Gallo, or cheese would also be great additions.
Full ingredient list with quantities in the recipe card below
How to Make Shredded Beef Tacos
Step 1: Cut meat into 3-4” chunks. Sear them in a skillet over medium-high heat.
Step 2: Add the beef to your crockpot along with the broth. Mix together the spices. Save 2 tablespoons of the spices to sprinkle on the beef after it's cooked.
Step 3: Cook on low for 6-7 hours. Once the beef is done, transfer the chunks to a plate, shred, then mix in the 2 remaining tablespoons of seasoning and juice from 1-2 limes.
Step 4: Assemble your tacos with your favorite taco toppings like fresh cilantro and diced onions.
Tip
Don't forget to reserve 2 tablespoons of the spice mix. Adding spices to the shredded meat after it's done cooking gives it a punch of flavor.
Searing the chuck roast before adding it to the crockpot is optional, but it will add flavor to your beef and make your tacos taste even better.
Go One Step Further
Make this a full restaurant experience with a Texas Margarita, a side of Mexican Rice, and your sweet little treat Churro Cheesecake Bars!
My Go-To Crock Pot Shredded Beef Tacos
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon oil avocado or olive oil
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 limes
- 14 tortillas
Instructions
- Trim any excess fat off of the chuck roast. Cut the beef into 3–4-inch chunks.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Once the oil is hot, sear the beef chunks on all sides until browned. Work in batches if necessary to avoid overcrowding the skillet. Note: Searing adds flavor but can be skipped if short on time.
- Place the seared beef chunks into your crock pot. Pour in the beef broth.
- In a small bowl, mix together the chili powder, oregano, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Reserve 2 tablespoons of the spice mix for later and sprinkle the rest evenly over the beef.
- Cover and cook on low for 6–7 hours, or until the beef is tender and easy to shred.
- Transfer the cooked beef chunks to a large plate or bowl. Shred the beef using two forks. Mix in the reserved 2 tablespoons of seasoning and the juice of 1–2 limes.* Start with 1 lime and add more juice if desired for a stronger citrus flavor. Do not shred the beef in the crockpot to avoid excess grease. If you don't want to use lime juice, replace it with 2-4 tablespoons of the beef broth from the crock pot.
- Warm your tortillas and fill them with the shredded beef. Add your favorite taco toppings, like diced onions, cilantro, and hot sauce.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Candice says
These were awesome!
Kathy says
The meat was dry. I did turn it over half way thru the cook time but I’m thinking that it would have been good to put it back into the slow cooker after shredding. I didn’t put any lime juice on the meat because that just didn’t sound good to me.
Megan says
When you shred the meat and add spices, you need to add some liquid to prevent dryness. If you don't use lime juice then use 2-4 tablespoons of the broth from the slow cooker. Meat can also become dry if you cook it for too long in the slow cooker. If you used a chuck roast that is less than 3 pounds then you will need to adjust the cook time.
Barbara says
I have made this more then half dozen or more times. I did it with chicken today. I followed the same steps , in the crock pot and I am sure it will be super yummy. Anything you or anyone would have done differently? Please and thank you in advance.
Megan says
Hi Barbara! That sounds delicious! I’d suggest cooking 1 1/2 to 2 pounds of chicken on low for about 6 hours. In my slow cooker chicken taco recipe, I used 1 1/4 cups of salsa instead of broth to cook the chicken, and it turned out really flavorful. You might enjoy trying that twist as well. I hope your tacos turned out amazing!