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Crock Pot Shredded Beef Tacos
5 from 12 votes

Crock Pot Shredded Beef Tacos

Crock Pot Shredded Beef Tacos feature a boneless chuck roast cooked slowly in beef broth and lime juice with a blend of chili powder, cumin, onion and garlic powders, salt, and black pepper. The long low heat makes the beef tender enough to shred easily. After shredding and removing fat, the beef is returned to the crock pot to absorb juices before serving in warm tortillas with typical taco toppings.

Prep Time
10 mins
Cook Time
8 hrs
Course: Main Course, Lunch, Dinner, Others
Cuisine: American, Mexican

Ingredients

  • 2 ½ pounds chuck roast boneless
  • 1 can (14 ounces) beef broth
  • lime juice from 1
  • 1 ½ Tablespoons chili powder
  • 1/2 Tablespoon cumin ground
  • 1/2 Tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
Serve with
  • flour tortillas or corn tortillas, warm
  • lettuce shredded
  • cheddar cheese shredded
  • diced tomato
  • guacamole
  • sour cream
  • salsa

Instructions

    Cup of Yum
  1. Spray inside of crock pot with cooking spray. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.
  2. In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
  3. Cover with lid, and cook on Low heat 10 to 12 hours. OR cook on High heat 7 to 8 hours. Carefully remove hot roast from crock pot and transfer to a large platter. Shred meat and remove/discard any fat.
  4. Return shredded beef to crock pot. Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.