Shredded Beef Tacos

5 from 5 votes

Nothing is easier than setting the crockpot out in the morning and coming back to dinner, done! Top these tacos with your favorite toppings, as that's KEY to making the best shredded beef tacos!

Prep Time15

Cook Time8

Total Time8 15

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 680kcal

Author: Jessica Burgess

Equipment

1 slow cooker 6-8 quart size

Ingredients

4 pounds chuck roast
½ cup beef broth
1 tablespoon minced garlic
¼ cup tomato sauce
1 package taco seasoning see notes to make your own!
8 soft tortilla shells

Toppings

1 tablespoon lime juice
¼ cup fresh cilantro chopped
½ cup sour cream
2 avocados sliced
1 tomato diced
½ red onion diced

Instructions

Add the beef broth, tomato sauce, and garlic to the base of a 6-8 quart slow cooker and stir to combine. Set the beef roast on top of the liquid.
Put the lid on the slow cooker and cook on low for 8-10 hours.
Use 2 forks to shred the beef in the slow cooker.
Mix together the taco seasoning and shredded beef. Stir well; the juices from slow cooking the beef will mix with the taco seasoning. You can add extra water if needed.
Divide the shredded beef evenly between 8 taco shells and top with sour cream, cilantro, lime juice, avocado, tomato, and onion.

Notes

Not a store-bought taco seasoning person? No problem! Making your own is quite simple. Just whisk together the following ingredients:

2 teaspoons smoked paprika
1 ½ teaspoons cumin
½ teaspoon cayenne
1 tablespoon chili powder
1 teaspoon pepper
2 teaspoons onion powder
1 ½ teaspoons oregano
½ teaspoons red pepper flakes

Use homemade taco seasoning in this recipe just as you would a store-bought version. If you are sensitive to spice, feel free to cut back a bit on the paprika and/or cayenne.

Nutrition