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Crock Pot Beef Tacos

Take your taco Tuesdays up a notch with these hearty slow-cooker beef tacos. They're super savory, easy to make, and perfect for the whole family to enjoy!

Prep Time
10 mins
Cook Time
7 hrs
Total Time
7 hrs 10 mins
Servings: 5
Calories: 583 kcal
Course: Main Course , Lunch
Cuisine: American

Ingredients

  • 2 - 4 pounds beef pot roast chuck, boneless, top or bottom blade, sirloin tip or cross rib
  • 1 can (28 oz) canned tomatoes, diced
  • 1 can (5 ½-6 oz) tomato paste
  • 1 cup sweet onion, diced
  • 2 tablespoons garlic, minced
  • 1-2 tablespoons Italian seasoning OR 3 tablespoons taco seasoning (1 package)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 10 soft flour tortillas corn tortillas, or crunchy taco shells
Optional Taco Toppings
  • 1 cup cheese, shredded, more or less to taste
  • sour cream - as needed
  • 2 green onion. thinly sliced
  • Tomatoes, diced
  • lettuce shredded or chopped
  • jalapeños

Instructions

    Cup of Yum
  1. Prepare your slow cooker with cooking spray.  
  2. In slow cooker add diced tomatoes, tomato paste, onions, garlic, Italian seasoning, salt and pepper. Stir until combined. 
  3. Add beef rolling around to coat. Cover and cook on low until beef is tender, 7-8 hours.
  4. Remove beef from slow cooker and remove any string.
  5. Using 2 forks shred or chunk into bite sized pieces. I find that different cuts of meat shred differently so do not hesitate to cut the meat into small chunks as necessary.
  6. Transfer to a mixing bowl.
  7. Add 2-4 cups of the sauce to the beef and toss to coat. I love sauces and gravy so I tend to add in more sauce than Ken does when he makes this. The amount of sauce is up to you.
  8. Serve wrapped in a tortilla with green onions, sour cream and any other toppings if desired. Enjoy!

Notes

  • Add mix-ins: Olives, corn, green onions, bell peppers, and fresh cilantro are all great additions to these shredded beef tacos. Add them in towards the end of the cooking process. 
  • Top with salsa: Experiment with different salsas to add to the flavor of the pulled beef filling. Peach and mango salsas can be great for sweetness, but a good smoky salsa can really take the flavors up a notch.
  • Meat matters: Choose the best quality meat for this recipe, because it’ll have a huge impact on the flavor and texture.
  • Use leftovers: Use the leftover shredded meat as a topping over your nachos or as a filling for your enchiladas and wraps. You can even stuff it into sliders or buns, or just serve it with some Mexican rice. 
  • Cook right: This recipe is quite forgiving, so even if you end up leaving the meat in for longer, it won’t turn out to be too dry or chewy. Depending on the kind of cut you’re using, it can take anywhere between 6-8 hours to cook perfectly and get to that fall-apart texture.

Nutrition Information

Calories 583kcal (29%) Carbohydrates 47g (16%) Protein 43g (86%) Fat 26g (40%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 125mg (42%) Sodium 1531mg (64%) Potassium 1374mg (39%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 753IU (15%) Vitamin C 25mg (28%) Calcium 213mg (21%) Iron 9mg (50%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 583

% Daily Value*

Calories 583kcal 29%
Carbohydrates 47g 16%
Protein 43g 86%
Fat 26g 40%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 125mg 42%
Sodium 1531mg 64%
Potassium 1374mg 29%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 753IU 15%
Vitamin C 25mg 28%
Calcium 213mg 21%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.