Crockpot Beef Tacos
User Reviews
5.0
114 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 10 mins
-
Servings
12 servings
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Calories
236 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Beef Tacos
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These Crockpot Beef Tacos are so easy to make! You only need a few ingredients plus your favorite taco toppings for a festive dinner you can throw together in no time.
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Ingredients
- 2.5 - 3 pound beef chuck roast
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 Tablespoons vegetable oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 16 ounces jarred chunky salsa
- tortillas for serving
- Taco toppings for serving
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Instructions
- Season the chuck roast on both sides with the salt and pepper.
- On the stove, heat a large skillet to medium-high heat. Once hot, add the vegetable oil. Sear the roast for about 3-5 minutes per side, or until a deep golden brown.
- Place the seared roast into a 6-8 quart crockpot. Sprinkle the garlic powder, onion powder, and cumin on top. Pour the salsa directly on top of the roast. Cook on low heat for 7-8 hours or high heat for 4-5 hours, until shreddable. The longer you let it cook, the easier it will shred.
- Remove the roast from the crockpot. Shred the meat, discarding any fatty bits. Place the shredded meat back into the crockpot and stir it with the accumulated juices. Taste and add more salt if necessary. Serve immediately with tortillas, along with your favorite taco toppings.
Notes
- Recipe shared from Kenarry
- Searing: You can skip the searing step if time doesn't allow. I do highly encourage searing the meat, however, as it adds a ton of extra flavor.
- Salsa Recommendations: Feel free to use your favorite salsa in this recipe. I personally like to use a mild chunky salsa. Also be sure to taste the meat and add more salt if necessary right before serving.
- Instant Pot option: add your ingredients to your Instant Pot, add about 1 cup of beef broth or water, then cook over manual high pressure for one hour. Let the pressure release naturally then open the lid and shred the meat.
- Store any leftover shredded beef in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, in the microwave, or in your crockpot using the warm setting.
- Freezing: Once your beef is cooled, add small servings to individual ziplock bags and squeeze out the air. Lay flat and place in the freezer for up to 3 months. Thaw in the refrigerator overnight then reheat on the stove over low heat, in the microwave, or in your crockpot using the warm setting.
Nutrition Information
Show Details
Calories
236kcal
(12%)
Carbohydrates
3g
(1%)
Protein
22g
(44%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
456mg
(19%)
Potassium
488mg
(14%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
197IU
(4%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 456mg | 19% |
| Potassium | 488mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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