4.9 from 33 votes
Slow Cooker Shredded Beef Tacos
These Slow Cooker Shredded Beef Tacos solve your weeknight dinner problems and the beef is so versatile too. Use it in these tacos, or in enchiladas, quesadillas, burritos or as the protein for rice bowls!
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 8 people
Calories: 486 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 3 lb. Chuck steak, boneless
- 2 Tbsp. olive oil
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 2 cups beef broth
- 1/4 cup lime juice (juice from 1 lime)
- 1 white onion, sliced
- 8 flour tortillas
Beef taco seasoning
- 1 Tbsp. chipotle powder
- 1 Tbsp. paprika
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
Toppings:
- cheese, onions, salsa, sour cream, avocado, guacamole, hot sauce, shredded lettuce or cabbage, etc.
Instructions
- Cut beef into 4 large chunks and pat dry with paper towels. Season the beef on all sides with generous amounts of salt and pepper. Heat olive oil in a large frying pan over medium heat. Once hot, add in the steak and sear for ~2-5 minutes on each side or until they get a nice sear.
- Transfer the meat to a crockpot and pour in the beef broth, lime juice, beef taco seasoning and onions. Gently stir to combine.
- Cook on low for a minimum of 8 hours, I usually like to let it cook for 10 hours. (Low and slow is key for tender beef!) Shred and add the beef back into the juices in the slow cooker.
- Assemble the tacos with your favorite taco toppings.
Cup of Yum
Notes
- Corn tortillas work well with this recipe too.
- Dutch oven method: Preheat oven to 325°F. Heat 2 Tbsp. olive oil in a large Dutch oven over medium-high heat. Season and sear meat as directed above. Add the beef broth, lime juice, beef taco seasoning and onions. Gently stir to combine. Cover with a lid and cook for 2 1/2 - 3 hours. Once done, shred using 2 forks. Place the meat back into the Dutch oven in it's juices. (This prevents meat from becoming dry!) Assemble tacos.
- the beef broth, lime juice, beef taco seasoning and onions. Gently stir to combine. Cover with a lid and cook for 2 1/2 - 3 hours. Once done, shred using 2 forks. Place the meat back into the Dutch oven in it's juices. (This prevents meat from becoming dry!) Assemble tacos.
Nutrition Information
Serving
1taco
Calories
486kcal
(24%)
Carbohydrates
20g
(7%)
Protein
36g
(72%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Cholesterol
116mg
(39%)
Sodium
1314mg
(55%)
Potassium
783mg
(22%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1014IU
(20%)
Vitamin C
3mg
(3%)
Calcium
86mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 486
% Daily Value*
| Serving | 1taco | |
| Calories | 486kcal | 24% |
| Carbohydrates | 20g | 7% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 116mg | 39% |
| Sodium | 1314mg | 55% |
| Potassium | 783mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1014IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 86mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.