Slow Cooked Shredded Beef Tacos
Transform your taco night with these irresistible Slow Cooked Shredded Beef Tacos, a perfect blend of bold flavors and melt-in-your-mouth tender texture. This easy slow-cooker recipe takes juicy beef chuck roast and infuses it with a rich medley of spices including smoked paprika, chili powder, and cumin, creating a deeply savory base that's perfect for your favorite tortillas. The low-and-slow cooking method, paired with diced tomatoes, onions, and garlic, ensures the beef is fall-apart tender and brimming with flavor. Top your tacos with vibrant garnishes like fresh cilantro, creamy sour cream, or a zesty squeeze of lime for a customizable, crowd-pleasing dish. Ideal for family dinners, meal prep, or taco parties, these tacos bring comforting and flavorful Tex-Mex vibes to your table. Perfect for anyone in search of an easy shredded beef tacos recipe or delicious slow-cooker meal ideas.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 2 tsp Chili powder
- 2 tbsp Olive oil
- 1.5 cups Beef broth or stock
- 14.5 oz Diced tomatoes (canned)
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 2 Bay leaves
- 12 Large flour or corn tortillas
- to taste Taco toppings (e.g. shredded lettuce, diced tomatoes, shredded cheese, sour cream, cilantro, lime wedges)
Instructions
Pat the beef chuck roast dry with paper towels and season liberally on all sides with kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, and chili powder.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side. This step helps seal in the juices and adds flavor.
Transfer the seared beef to a slow cooker.
Add the diced onion and minced garlic to the same skillet used to sear the beef (add a bit more oil if necessary) and sauté for 2-3 minutes until fragrant.
Pour the beef broth into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then pour the mixture over the beef in the slow cooker.
Add the canned diced tomatoes (with their juices) and bay leaves to the slow cooker.
Cover and cook on low heat for 8-10 hours or until the beef is fall-apart tender.
Remove the beef from the slow cooker and shred it with two forks, discarding any large fatty pieces.
Skim excess fat from the surface of the cooking liquid in the slow cooker (optional) and return the shredded beef to the liquid to keep it moist and flavorful.
Warm the tortillas in a skillet or microwave just before serving.
Assemble tacos by placing a generous portion of shredded beef onto each tortilla and adding your favorite toppings, such as lettuce, diced tomatoes, shredded cheese, sour cream, cilantro, or a squeeze of lime juice.
Serve immediately and enjoy!
Nutrition Facts
Calories |
5730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.1 g | 455% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 7839 mg | 341% | |
| Total Carbohydrate | 347.3 g | 126% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 31.6 g | ||
| Protein | 304.6 g | 609% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 954 mg | 73% | |
| Iron | 59.7 mg | 332% | |
| Potassium | 5622 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
