Dinner just got easier with these Slow Cooker Shredded Beef Tacos. So flavorful and absolutely delicious. Top with your favorite toppings and you have a simple, fresh, fabulous meal.
First off, I want to apologize if any of you have had troubles the last week or so getting onto my site. I’ve been having some issues but am in the process of switching host providers so things should be running smoothly in the next day or so. Thanks for being patient.
I’ve mentioned before how much we love tacos at our house, especially Parker. These Slow Cooker Shredded Beef tacos were a huge hit the other night at our house. So many reasons to love them; they are delicious, your slow cooker does all the work, and the meat can be used for burritos, enchiladas, nachos, etc., so many options!
I know some of you may see the instructions to brown the meat first and completely cringe, pleeease don’t! You can certainly skip this step, but it does give the meat another depth of flavor. I can brown/sauté in my slow cooker, so this is so simple for me. But if you really don’t want to dirty another pan, you can skip the browning, the meat will still be delicious!
- 2.5 to 3 lbs. chuck roast
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1 can (14 oz) beef broth
- 1 jalapeno pepper, diced
- Juice of 1 lime
- Flour or corn tortillas
- Cheese (I love to crumble Cotija cheese over mine)
Place roast in your slow cooker. Pour beef broth over roast.
In a small bowl, combine chili powder, salt, cumin, paprika and garlic power, oregano, coriander, beef broth and chopped jalapeno. Stir until combined. Sprinkle spice mixture over roast.
Cook on low for 6-8 hours or high for 4 to 5 hours or until your meat shreds easily.
Shred beef with two forks, removing any fat. Season with salt and pepper to taste. Squeeze lime juice over and toss to coat with the juices.
Use for tacos, enchiladas, burritos, etc. Serve with desired toppings.
Every slow cooker cooks differently, so adjust time and high/low accordingly. When I cook any kind of meat I want to shred, I like to cook on high for the first 4 hours and then turn it to low for another 4 hours.
Recipe Source: 5 Boys Baker