Flavorful Crock-Pot Shredded Beef Tacos

Flavorful Crock-Pot Shredded Beef Tacos are the ultimate comfort food that brings family and friends together. This easy-to-follow recipe features tender, slow-cooked beef infused with a rich blend of spices, making it a perfect option for Taco Tuesday or any casual gathering. With minimal preparation, you can let your slow cooker do all the work while you spend quality time with loved ones. Serve these tacos in fresh tortillas, lettuce wraps, or over rice, and customize them with your favorite toppings for a deliciously satisfying meal.

Prep Time15 mins

Cook Time7 hrs

Total Time7 hrs 15 mins

Course: Main Cuisine: Mexican Keyword: For added flavor, consider searing the meat even if you're short on time. Adjust spices according to your heat preference; add cayenne pepper for extra kick. Leftovers can be stored in an airtight container for up to three days or frozen for up to three months. Servings: Serves approximately 8 tacos Calories: 250kcal Author: Tisha

Ingredients

3 pounds beef chuck roast
1 tablespoon avocado or olive oil
1 cup beef broth
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Tortillas for serving

Instructions

Trim excess fat from the chuck roast and cut into 3–4-inch chunks.
Heat oil in a skillet over medium-high heat; sear beef chunks on all sides until browned.
Transfer the seared beef to a slow cooker and pour in the beef broth.
In a mixing bowl, combine spices (reserve some for later) and sprinkle evenly over the beef.
Cover and cook on low for 6–7 hours until tender enough to shred.
Shred beef using two forks, mix in reserved spices and lime juice to taste.
Serve in warmed tortillas with desired toppings.

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