These shredded beef tacos are the absolute best! After several rounds of testing, I discovered the secrets to making these beef tacos super flavorful. Check out the tips below! This recipe is easy to make, and is perfect for a fun family taco night!
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🥰 Why You'll Love These Pulled Beef Tacos
- This easy and delicious recipe is perfect for a busy day.
- Flavorful beef, thanks to the ingredients you mix in at the end.
- The Mexican shredded beef is cooked in a crockpot.
Top these beef tacos with onion & cilantro, Pico de Gallo, or guacamole.
If you like these, 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 of it to help flavor the meat once you've shredded it.
Lime Juice: Lime juice helps to 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 if you want.
Taco Toppings: Cilantro and diced onions go great with this simple taco. Guacamole, sour cream, and cheese would also be great additions.
Flour Tortillas: You will need 12-16 flour tortillas.
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 for later. Sprinkle the remaining spice mixture over the beef.
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 keep 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!
Ways to Eat Leftovers
- Use it in a taco salad.
- Add the Mexican shredded beef to a burrito bowl.
- Add it to your eggs in the morning!
If you liked these beef tacos, try out the burrito bowl version with my Shredded Beef Burrito Bowl!
Crock Pot Shredded Beef Tacos
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon 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
- Cut meat into 3-4” chunks.
- Add oil to a skillet over medium-high heat. Once the oil is hot, add your beef to the skillet. Don’t overcrowd. You may have to work in batches. Sear the beef on all sides.*
- Add the beef and broth to your crockpot.
- Mix together the spices. Save 2 tablespoons for later. Sprinkle the remaining spice mixture over the beef. Cook on low for 6-7 hours.
- Once the beef is done, transfer the chunks to a plate. Shredd your beef, then mix in the 2 remaining tablespoons of seasoning and juice from 1-2 limes.***
- Assemble your tacos with your favorite taco toppings.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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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!