Crock Pot Shredded Beef Tacos
I have the BEST recipe for your next Taco Tuesday! These crock pot shredded beef tacos are phenomenal. They may be better than any other taco I’ve ever made. My kids loved them, and my husband raved about them—he said this slow cooker shredded beef tastes better than any taco meat you could find in a fancy restaurant.
No taco night is complete without your favorite toppings, homemade guacamole! Or, turn these slow cooker beef tacos into burrito bowls by serving the shredded beef over some Cilantro Lime Rice with some Pico de Gallo and Cilantro Lime Sauce. And of course, don’t forget the Mexican Street Corn Casserole on the side for an easy weeknight dinner or a taco night feast!
Why This Recipe Works
- The best chuck roast tacos. Starting with a good cut of meat, in this case, chuck roast is key to the best crock pot shredded beef. The addition of bouillon and other spices ensures super flavorful beef, while several hours in a slow cooker keep it from drying out so you end up with super tender meat.
- Easy shredded beef tacos recipe. Crock pots are magical. For this beef taco recipe, all you have to do is throw your beef chuck roast in, add some water and some spices, and let it cook. It’s an easy dinner that’s a win for the whole family! If you’re looking for slow cooker shredded beef tacos, you’ve come to the right place.
- Dinner time win. This slow cooker recipe is an easy weeknight meal the whole family will love! Plus, this recipe is so simple, it has just four steps—one of which is assembling and eating the tacos!
Ingredient Notes
- Beef chuck roast: this cut of meat comes from a cow’s shoulder, which is a heavily exercised muscle. This means the meat can be very tough, but for slow cooking, it’s perfect. As it cooks slowly, the connective tissue melts and essentially causes the meat to baste itself, with super tender beef as the end result. Perfect for slow cooker shredded beef tacos!
- Bouillon: I love using Better Than Bouillon as an easy way to amp up the flavor and make things more delicious. For beef tacos, I use beef bouillon. If you need to make these beef tacos gluten-free, make sure your bouillon is certified gluten-free (Better Than Bouillon is not certified gluten-free).
- Water: Bouillon needs something to dissolve in, and adding water also helps prevent the roast from drying out as it cooks.
- Spices: We’re adding tons of spices that are traditional in Mexican cuisine, like cumin and chili powder.
- Tortillas: Gotta serve your slow cooked shredded beef tacos on something! I use flour tortillas, but you can use corn tortillas. Alternatively, serve the shredded beef over rice and make a taco bowl.
- Toppings: One of the things I love about tacos is the customization! Add your favorite taco toppings. For these crockpot shredded beef tacos, my favorite options include tomatoes, iceberg lettuce, shredded cheese, lime juice, guacamole, sour cream, salsa, and fresh cilantro.
Step-by-Step Instructions
- Add ingredients to slow cooker. Place a 2.5-3lb chuck roast in your crock pot. Add 1 cup of water and 2 tablespoons of beef Better Than Bouillon to the slow cooker. Then, sprinkle the following spices on top of the roast: 1 teaspoon kosher salt, 2 tablespoons chili powder, 2 teaspoons ground cumin, 2 teaspoons onion powder, 1 teaspoon garlic powder, and 1 teaspoon fresh cracked pepper (or use ground pepper, but you might wish to reduce the amount by half as ground pepper tends to have a more concentrated flavor).
- Cook chuck roast. Cook the beef on high for 4-6 hours or low for 7-8 hours.
- Shred beef. Once the roast is cooked, use kitchen tongs or two forks to transfer the meet to a large bowl or serving dish. Use two forks to shred the meat, discarding any fat. Add shredded beef back to the slow cooker and set it on low for 30 minutes so the meat warms back up. You can also use the “warm” option if your slow cooker has it. If you notice the meat has soaked up all the liquid when you add it back to the slow cooker, you can add ¼-½ cup of water to moisten it.
- Serve. Use tongs or a slotted spoon when removing the shredded meat to make your tacos so it is not too wet and soaks through your tortillas. Set up your taco bar, top your tacos with whatever you like, then take a bite and enjoy the best slow cooker shredded beef taco you’ve ever had.
Recipe Tips
I haven’t tested this recipe with a different cut of meat, but I don’t recommend it due to the cooking method. Chuck roast is a type of roast that can be very tough but gets very tender when cooked for a long time at a low temperature. Other cuts of meat may become tough.
If you prefer pork tacos, my Carnitas recipe is also made in a slow cooker for ease. I also have an Instant Pot Chicken Taco Bowl recipe for those who prefer chicken!
To make this recipe gluten-free, make sure to check your bouillon ingredients. Better Than Bouillon is not certified gluten-free and is made in a facility that processes wheat products, and many other bouillon products may contain wheat. You could also try substituting the water for gluten-free beef broth or beef stock to get a similar flavor.
This recipe makes enough for 20 small tacos and 12 fully loaded medium-sized tacos. You can also use this meat for beef taco bowls, beef quesadillas, beef enchiladas—the sky is the limit!
Make Ahead, Storing, and Freezing
Make Ahead: Slow cooker shredded beef will stay good in the fridge for 3-4 days, so you can make it a day or two in advance. You can also keep the meat warm in the slow cooker for an hour or two before you plan to serve it, but make sure to check and add water if it starts to look dry.
Storing: Allow leftover shredded beef to cool completely before storing it in an airtight container in the fridge for 3-4 days. I do not recommend storing assembled crockpot beef tacos.
Freezing: Taco meat can be stored in an airtight container or ziptop bag in the freezer for up to six months. Allow it to cool completely before storing it in the freezer. To thaw, transfer the container to a large bowl in the fridge (in case of leaks) until it thaws completely.
Recipe FAQs
I have not tested this, but I think you could absolutely make these in the Instant Pot. You might try cooking it for 40 minutes at high pressure, then let it release for 15-20 minutes.
Chuck roast is the best cut of beef for crock pot shredded beef tacos. This tough cut of meat becomes super tender when roasted low and slow, as this cooking method causes the connective tissues to melt and essentially makes the meat self-baste.
Absolutely! Chop up and add chipotle peppers or jalapeno peppers to the crockpot with the rest of the ingredients, or add a dash of cayenne pepper.
When you return the shredded beef to the slow cooker, check to see if the juices have all been absorbed. If they have been, add ¼-½ of water to the pot. Storing leftovers in an airtight container should also prevent the beef from drying out.
More Crock Pot Recipes
- Mississippi Pork Roast
- Crock Pot Hawaiian Haystacks
- Slow Cooker Kielbasa and Sauerkraut
- Crock Pot Cream Cheese Chicken Chili
- Slow Cooker Mongolian Beef
Crock Pot Shredded Beef Tacos
Ingredients
- 2.5 lb beef chuck roast - (anything between 2.5-3 lbs is great!)
- 1 cup water
- 2 tablespoons beef Better Than Bouillon
- 1 teaspoon kosher salt
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh cracked pepper
- 12 flour tortillas - for serving
Taco Toppings
- iceberg lettuce - shredded
- tomatoes - diced
- shredded cheddar cheese
- limes
- guacamole
- sour cream
- salsa
- cilantro
Equipment
Instructions
- Place the beef chuck roast in a slow cooker. Add the1 cup of water, 2 tablespoons Beef Better Than Bouillon. Sprinkle the 1 tsp kosher salt directly on the roast followed by the chili powder, ground cumin, onion powder, garlic powder, and pepper.
- Cook on low for 7-8 hours or 4-6 hours on high. Once the roast has cooked use kitchen tongs or two forks to transfer the roast to a large serving dish or bowl. Use two forks to shred and break apart the meat, discard any fat. Place the shredded meat back into the slow cooker set on warm or low for 30 minutes or until the meat is warmed again. After returning the meat to the crock pot, if you notice the meat has soaked up all of the juices you can add ¼ cup – ½ cup of water to moisten the meat.
- To make tacos: Use a slotted spoon or tongs to drain juices before serving in tortillas. Add desired toppings and enjoy!
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