If you’re looking for an easy, no-fuss dinner that tastes like you put in way more effort than you actually did, these Slow-Cooker Shredded Beef Tacos are it. We’re talking juicy, flavorful beef that cooks low and slow all day, making your house smell amazing and your dinner plans a total breeze. Give the meat a quick sear to lock in flavor, then toss everything into the crock-pot, carry on with your day, and come back to taco-night perfection. Pile it high on tortillas with all your favorite toppings, and you’ve got a meal that everyone will love (and probably ask for again next week).

Ingredients for Shredded Beef Tacos

• Chuck Roast–  2-pound Chuck Roast.  Since chuck roast is tougher than other cuts of beef, it’s important to cook it for at least 6 hours for the meat to tenderize. Other cuts of beef to try would be brisket or rump roast.  

• Chili Powder–  2 teaspoons of chili powder.

• Cumin– 1 teaspoon of cumin.

• Smoked Paprika–  1/2 teaspoon of smoked paprika.

• Garlic–  4 garlic cloves, peeled. Please use whole fresh garlic cloves.  

• Onion–  1 small onion, quartered.  Any onion will work. Yellow, white, or red onion.

• Ortega Chiles–  1 4-ounce can of Ortega green chiles.  Ortega chilis are not spicy; they offer a lot of flavor without any heat.  You can find these at any grocery store. Trader Joe’s also carries them.  

• Diced Tomatoes–  1 14.5-ounce can of diced tomatoes.

• Beef Broth–  1 cup beef broth or beef stock.  

• Tomato Paste–  2 tablespoons of tomato paste.

• Chipotle Pepper–  1 chipotle pepper in adobo sauce, minced.  For more heat and smoke flavor, add more than one or some extra sauce.  

Taco Fixings

• Tortillas-  Corn tortillas or flour tortillas.  I prefer the small street taco size.  
• Cheese-  Grated cheddar cheese.  Other cheeses to consider are Monterey Jack cheese, queso fresco, or Cotija cheese.
• Salsa-  Pick your favorite salsa to top the tacos with.  Or make my Quick Homemade Salsa.
• Guacamole-  Prepare my homemade guacamole or pick up your favorite store-bought kind.  “Wholly Guacamole” is pretty good considering it’s pre-made.  
• Diced onion-  Finely dice red onion is a must for street tacos.  
• Fresh Cilantro-  Diced cilantro is a classic topping for street tacos.  
• Sour cream-  Not loved by all, but many enjoy it on tacos.  
• Lime-  Fresh lime juice squeezed over the top of a taco is a must.
• Jalapeño pepper- Sliced or diced, these add flavor and lots of heat.

How to Make Crockpot Shredded Beef Tacos: 

Step-by-Step  

Step 1: Season the Meat

Rub the chuck roast all over with chili powder, cumin, and smoked paprika.

Step 2: Sear the Beef

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot and shimmering, sear the meat on both sides for 2–3 minutes until nicely browned.

Step 3: Add to Slow Cooker

Place the seared beef into the slow cooker.

Step 4: Add Aromatics & Veggies

Add the garlic cloves, quartered onion, green chilis, and diced tomatoes to the slow cooker with the meat.

Step 5: Deglaze the Pan

Return the skillet to medium heat. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Step 6: Build the Flavor Base

Stir in the tomato paste and minced chipotle pepper. Bring the mixture to a boil, then reduce the heat and simmer for 2–3 minutes to slightly reduce.

Step 7: Pour Over the Meat

Pour the warm broth mixture over the meat and veggies in the slow cooker.

Step 8: Cook Low & Slow

Cover and cook on low for 6–8 hours. (For the most tender, flavorful beef, don’t rush this step!)

Step 9: Shred the Beef

Once the meat is fall-apart tender, transfer it to a cutting board or plate and shred using two forks—or shred it directly in the crock-pot if you prefer.

Step 10: Keep Warm Until Serving

Return shredded beef to the slow cooker to soak up more flavor and keep warm until you’re ready to serve.

Taco Assembly Tips!

• Warm Your Tortillas: Whether you use corn or flour, warming them up makes a big difference. Toast them in a dry skillet or wrap in foil and pop them in the oven for a few minutes.
• Layer Smart: Start with the shredded beef, then layer on cheese so it melts slightly from the heat. Add salsa, guac, sour cream, diced onions—whatever you love!
• Finish with Freshness: A squeeze of lime and a sprinkle of chopped cilantro brighten everything up and take your tacos to the next level.
• Serve with Sides: These tacos pair great with Mexican rice, refried beans, or a crunchy slaw.

This shredded beef taco recipe is perfect for an easy weeknight meal.  Especially on those busy days when you just don’t feel like cooking.  For my meal prep friends, this taco meat can be used all week long.  If you make this on Sunday, you can pack up a week’s worth of lunches.  Pair the tender beef with black beans and rice for a delicious meal.  

What can you make the next day with Shredded Beef?

• Beef Enchiladas-  Use the shredded beef for the filling in your favorite enchilada recipe.  
• Taco Salad- Add it to crisp romaine lettuce, with all your favorite toppings, and create a taco salad.
• Burrito Bowls- Grab a bowl and put rice and beans at the bottom.  Add the shredded beef and top with shredded lettuce, fresh pico de Gallo, and cheese.  
• Quesadillas-  Stuff beef and grated cheese into a large flour tortilla and heat it up on the stovetop until the cheese is melted.  

The next time you are looking for an easy dinner, look no further than the best slow cooker shredded beef tacos recipe!  It’s an easy weeknight dinner, but it can also serve a crowd.  Set up a taco bar with all your favorite taco toppings and this shredded beef, and enjoy time with friends rather than cooking in the kitchen.  Let me know if you make this in the comments below!

More Recipes to Try!

Sheet Pan Quesadilla

Roasted Tomatillo Salsa

Mexican Caesar Salad

Easy Black Bean & Rice Enchiladas