Crockpot Shredded Beef Tacos

5 from 3 votes

Crockpot Shredded Beef Tacos

This easy Crockpot shredded beef tacos recipe makes the tastiest seasoned shredded beef! It's freezer friendly, so you can have a fun and delicious taco night anytime.

Prep Time5

Cook Time8

Total Time8 5

Course: Main Course

Cuisine: American

Keyword: Crockpot Shredded Beef Tacos, slow cooker shredded beef tacos

Servings:

Author: Natasha Bull

Ingredients

3-4 pounds beef chuck roast
1/4 cup beef broth
2 (4 ounce) cans mild green chilies with juices
1 (1 ounce) packet au jus gravy mix
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup unsalted butter cut into pieces

For serving:

Corn or flour tortillas, chopped red onions, avocado, lime wedges, etc. optional, to taste
Chipotle ranch dressing optional, to taste

Instructions

Place the roast in your slow cooker. Pour in the beef broth. Add the green chilies around the roast, sprinkle the roast with the au jus packet, chili powder, smoked paprika, cumin, garlic powder, and onion powder, and then place the butter on top of the roast.
Cover and slow cook on low for 8 hours or until it's fall-apart tender.
Meanwhile, prepare the chipotle ranch dressing (if using), then cover and refrigerate it until needed.
Shred the beef with two forks and toss with the juices in the slow cooker.
Served with warmed tortillas and desired toppings. See more suggestions in the blog post - this recipe is very flexible!

Notes

You can sear the beef in a skillet first if you prefer.
I don't recommend cooking the roast any faster at a higher heat. It won't be as tender. You may need to cook it for more than 8 hours for it to shred easily, so keep that in mind.
The chipotle ranch dressing can also be found on page 217 of our debut cookbook Salt & Lavender: Everyday Essentials.
Nutrition info is for the taco meat only.

Nutrition