Crockpot Shredded Beef Tacos Recipe
These restaurant quality Crockpot Shredded Beef Tacos are a little sweet, a little spicy with a strong beef flavor that makes a simple, delicious meal.
Servings: 8 people
Calories: 252kcal
Ingredients
Shredded Beef
- 2-3 lb Roast Beef chuck roast, rump roast, round roast, sirloin roast
- 1 4-oz can Green Chilis
- 3 Tablespoons Brown Sugar
- 2 Tablespoons Garlic minced
- 2 Tablespoons Avocado Oil
- 2 Tablespoons Lime Juice
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes
Taco Toppings
- 8 Taco Shells corn or flour tortilas
- 1 cup Shredded Cheddar Cheese
- ½ cup Sour Cream
- ½ cup Salsa
- 1 head Lettuce shredded
Instructions
- Cut the roast beef into 1" chunks, trimming off any large pieces of fat.
- In a large bowl, combine the green chilis, brown sugar, minced garlic, oil, lime juice, cumin, salt, pepper and red pepper flakes. Add the beef and toss, then marinate for 2-24 hours (Note: if you are in a hurry, you can skip the marinating process).
- Add the beef and the marinade to the slow cooker, cover and cook on high for 3 hours or on low for 4 ½ hours. or until you can easily shred the meat with 2 forks.
- Preheat the oven to broil, then remove the beef from the slow cooker. Shred it using 2 forks or your hands (if it doesn't shred easily, return to the slow cooker and continue to cook). Transfer to a baking dish and pour about 1 cup of the drippings over the beef.
- Broil for about 10 minutes, stirring the meat every 2 minutes, or until the meat is lightly golden.
- Serve immediately with corn or flour tortillas, shredded cheese, sour cream, hot sauce and any other taco toppings you love. Enjoy!
Nutrition
Calories: 252kcal | Carbohydrates: 23g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 568mg | Potassium: 243mg | Fiber: 3g | Sugar: 7g | Vitamin A: 666IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 1mg