Crock Pot Shredded Beef Tacos

Three flour tortillas filled with Crock Pot Shredded Beef Taco mix, shredded lettuce, guacamole, and tomatoes.

Crock Pot Shredded Beef Tacos

Moist and flavor-packed beef chuck roast is cooked in the crock pot. This is one of the easiest (and tastiest) dinners you'll have!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Calories 161kcal

Author Whitney Wright

Equipment

slow cooker

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

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!

Notes

This recipe makes enough meat for approximately 20 small tacos or around 12 fully loaded medium sized tacos. But again, the number of tacos this makes really depends on how much meat people will be using. It can be stretched to serve quite a few people.

Store the meat and sauce in an airtight container in the fridge for 3-4 days, or freeze for up to 6 months.

Nutrition